Summer Grilled Veggie Skewers (Printer-friendly)

Grilled medley of summer vegetables paired with fresh chimichurri sauce for a bright, flavorful dish.

# 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

# How-To Steps:

01 - Soak wooden skewers in water for at least 30 minutes if using.
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 separate bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Whisk in olive oil until thoroughly blended.
07 - Remove skewers from grill, arrange on a platter, and drizzle generously with chimichurri sauce. Serve additional sauce on the side.

# Expert Advice:

01 -
  • The chimichurri brings a punch that makes people ask for the recipe before they even finish eating.
  • Everything can be prepped ahead, so you're actually relaxed when guests arrive instead of sweating over a stove.
  • Charred vegetables taste nothing like raw ones—something happens on that grill that changes everything.
02 -
  • If you skip soaking wooden skewers, they will burn and smell terrible—I learned this the hard way during my first attempt and ended up fishing charred splinters off the grill.
  • The chimichurri needs to sit for at least 10 minutes after you make it so the flavors meld; rushing it tastes flat and one-dimensional compared to the version that's had time to relax.
03 -
  • Make the chimichurri a day ahead if you can—the flavors deepen and the garlic mellows slightly, making the whole thing more cohesive.
  • Pat your vegetables dry before tossing with oil; excess moisture prevents proper charring and steam-cooks them instead.
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