Summer Grilled Veggie Skewers (Print Version)

Vibrant grilled summer vegetables paired with a fresh, herby chimichurri sauce for outdoor meals or sides.

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

# Steps:

01 - Soak wooden skewers in water for at least 30 minutes prior to grilling.
02 - Preheat grill to medium-high heat, targeting 400°F internal temperature.
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 to achieve visual appeal and balanced flavor distribution.
05 - Grill skewers for 12 to 15 minutes, rotating every 3 to 4 minutes, until vegetables achieve tenderness with light charring.
06 - In a separate bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Whisk in extra-virgin olive oil until well integrated.
07 - Remove skewers from grill and arrange on serving platter. Drizzle generously with chimichurri sauce and serve additional sauce separately.

# Expert Advice:

01 -
  • The chimichurri is so good you'll find yourself drizzling it on everything for weeks afterward.
  • You can prep everything ahead and grill at the last minute, which makes entertaining feel genuinely easy.
  • No animal products needed, but nobody at the table will notice or care because the flavors are that bold.
02 -
  • Don't skip the soaking step for wooden skewers, or you'll have a fire hazard that ruins dinner and singes your eyebrows.
  • Chimichurri tastes better if you make it at least 30 minutes ahead so the flavors can get to know each other, but you can make it while the vegetables grill if you're running behind.
03 -
  • If you're worried about vegetables cooking unevenly, cut denser ones slightly smaller and softer ones slightly larger so they finish at the same time.
  • Reserve a small spoonful of the chimichurri before you start grilling so you have a fresh, bright sauce to dollop on top at the end, since the grilled skewers might pick up ash or grill char.
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