Summer Grilled Veggie Skewers (Printable)

Grilled summer vegetables paired with zesty chimichurri for bright, flavorful meals.

# What You 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
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper

# How-To:

01 - Soak wooden skewers in water for at least 30 minutes prior to grilling.
02 - Preheat grill to medium-high heat, approximately 400°F.
03 - In a large mixing 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 optimal color and flavor distribution.
05 - Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender with light charring.
06 - In a bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Whisk in extra-virgin olive oil until thoroughly blended.
07 - Remove skewers from grill, arrange on serving platter, and drizzle generously with chimichurri sauce. Serve additional sauce on the side.

# Expert Hacks:

01 -
  • The grill marks aren't just pretty—they unlock a sweet, caramelized flavor that raw vegetables could never deliver.
  • Chimichurri tastes like bottled sunshine and transforms even the simplest grilled veggies into something restaurant-worthy.
  • These skewers work for vegetarians, vegans, and meat-eaters at the same table without any awkwardness.
02 -
  • Don't crowd the grill or stack vegetables too tightly on skewers—they need to feel the heat, not steam in a pile.
  • Chimichurri gets more herbaceous if you let it sit for an hour, so make it ahead if you have the time and your herbs will stay perky longer.
03 -
  • If your vegetables are releasing water while they sit after cutting, pat them dry before grilling so they actually sear instead of steam.
  • Thread heavier vegetables like eggplant toward the blunt end of the skewer so they don't rotate away from the heat as easily.
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