Summer Grilled Veggie Skewers (Printable Version)

Grilled summer vegetables paired with fresh herb chimichurri, perfect for gatherings or sides.

# What You'll Need:

→ 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, optional
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper

# Directions:

01 - Soak wooden skewers in water for at least 30 minutes before use to prevent charring.
02 - Heat grill to medium-high temperature, approximately 400°F, allowing 10 minutes for adequate preheating.
03 - In a large bowl, toss all prepared vegetables with 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated.
04 - Alternately thread vegetables onto skewers, varying types to create visual appeal and ensure even cooking distribution.
05 - Place skewers on grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until vegetables are tender with light char marks.
06 - Combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl. Whisk in extra-virgin olive oil until fully blended.
07 - Remove skewers from grill and arrange on serving platter. Drizzle generously with chimichurri sauce and offer remaining sauce on the side.

# Additional Tips::

01 -
  • The vegetables actually taste like themselves, charred and caramelized instead of limp and forgettable.
  • Chimichurri is the kind of sauce that makes you want to use it on everything else you cook for weeks afterward.
  • You can prep these in the afternoon and grill them right before guests arrive, which means more time to actually enjoy people instead of being stuck at the stove.
02 -
  • Don't skip the soaking step with wooden skewers—I once thought I could get away with quick soaking and ended up with charred sticks and vegetables that fell onto the grill.
  • The vegetables release moisture as they cook, so space them out enough that they grill instead of steam, and don't pack the bowl when tossing with oil or they'll slide around unevenly on the skewers.
03 -
  • Make extra chimichurri and keep it in a jar in the fridge—it's perfect on grilled bread, eggs, roasted chicken, or honestly almost anything for the next week.
  • If you can't access a grill, a cast-iron grill pan on the stovetop works beautifully and gives nearly the same caramelization and char.
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