Summer Grilled Veggie Skewers (Print View)

Colorful grilled vegetables paired with a fresh, herby chimichurri sauce, ideal for warm-weather meals.

# Ingredient List:

→ Vegetables

01 - 1 red bell pepper, cut into 1.5-inch pieces
02 - 1 yellow bell pepper, cut into 1.5-inch pieces
03 - 1 zucchini, sliced into 0.5-inch rounds
04 - 1 red onion, cut into wedges
05 - 8 button mushrooms, cleaned and halved if large
06 - 1 small eggplant, cut into 1-inch cubes
07 - 1 cup cherry tomatoes
08 - 2 tablespoons olive oil
09 - 1 teaspoon kosher salt
10 - 0.5 teaspoon freshly ground black pepper

→ Chimichurri Sauce

11 - 1 cup fresh parsley, finely chopped
12 - 0.25 cup fresh cilantro, finely chopped
13 - 3 cloves garlic, minced
14 - 2 tablespoons red wine vinegar
15 - 0.5 cup extra-virgin olive oil
16 - 1 teaspoon dried oregano
17 - 0.5 teaspoon crushed red pepper flakes
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper

# Directions:

01 - Soak wooden skewers in water for at least 30 minutes if using wooden skewers.
02 - Preheat grill to medium-high heat, approximately 400°F.
03 - In a large bowl, toss all prepared vegetables with 2 tablespoons olive oil, salt, and black pepper until evenly coated.
04 - Thread vegetables onto skewers, alternating types for visual appeal and balanced flavor distribution.
05 - Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender and lightly charred.
06 - In a bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Whisk in olive oil until well blended.
07 - Remove skewers from the grill. Arrange on a platter and drizzle generously with chimichurri sauce. Serve additional sauce on the side.

# Expert Tips:

01 -
  • The chimichurri transforms humble grilled vegetables into something that tastes like it took hours but didn't.
  • You can swap vegetables based on what's actually in season, so it never feels stale or repetitive.
  • It's naturally vegan and gluten-free, which means everyone at the table eats the same beautiful thing.
02 -
  • Overcrowding the grill is how you end up steaming instead of grilling; give each skewer space to breathe and develop that caramelized exterior.
  • The chimichurri tastes better if you make it at least fifteen minutes before serving—the flavors marry and deepen in a way that tastes like you actually planned ahead.
03 -
  • If your grill sticks are threatening mutiny, rub them lightly with oil before placing vegetables on top—this simple step prevents sticking and makes cleanup easier.
  • Don't skip the rest period for the chimichurri; those fifteen minutes allow the raw garlic to mellow slightly and the herbs to marry together into something greater than their individual parts.
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