Marinate the half potatoes with peel using half the olive oil and persillade. Season with salt and pepper and bake in the oven at 180°C for 15 minutes.
Defrost the broccoli and cauliflower.
Peel the red onions and cut into four.
Make 10 skewers using the various vegetables.
Drizzle the skewers with the remaining olive oil and grill on the BBQ or in the oven.
Prepare the chimichurri using the chopped tomatoes, Mix Smokey BBQ, olive oil, parsley and season with pepper, salt and lime juice.
Slightly warm the chimichurri and divide it between the hot skewers.
