| | Directions | 1. For the Cilantro-Lime Chimichurri Sauce, place all ingredients in food processor; cover. Process until cilantro is coarsely chopped. Set aside in medium bowl.
2. Microwave potatoes 7 minutes on HIGH or until tender, turning halfway through cooking time. Let stand 2 minutes. Cut potatoes in half or quarter if large. Toss with 1 tablespoon of the oil.
3. Grill potatoes over medium heat 2 minutes on each side or until lightly browned and grill marks appear. Toss bell peppers with remaining 1 tablespoon oil. Grill over medium heat 6 minutes or until tender-crisp, turning occasionally. Cut bell peppers into 1-inch pieces. Add potatoes and bell peppers to Chimichurri Sauce; toss gently until well coated. Serve warm. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | Cilantro-Lime Chimichurri: |
| - | | 1 cup packed cilantro leaves |
| - | | 1/3 cup olive oil |
| - | | 1/4 cup fresh lime juice |
| - | | 3 cloves garlic |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1/4 teaspoon McCormick® Red Pepper, Crushed |
| - | | 2 pounds small red potatoes, pierced with fork |
| - | | 2 bell peppers, each cut into 6 strips |
| - | | 2 tablespoons olive oil, divided |
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| | Nutrition (per serving) | Calories: 213 Calories
Fat: 13 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 305 Milligrams
Fiber: 3 Grams
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