Summer Grilled Veggie Skewers (Print)

A colorful medley of summer vegetables grilled and topped with fresh herb chimichurri for outdoor meals.

# Components:

→ 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.
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 optimal color and 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 extra-virgin olive oil until well blended.
07 - Remove skewers from the grill. Arrange on a platter and drizzle generously with chimichurri sauce. Serve extra sauce on the side.

# Expert Advice:

01 -
  • The vegetables actually taste like themselves, charred at the edges and sweet inside, not mushy or forgotten.
  • Chimichurri does all the heavy lifting flavor-wise, so you're free from boring grilled veggie syndrome.
  • You can throw this together in under an hour, including soaking time, which makes it perfect for last-minute dinner plans.
02 -
  • If you soak your skewers in water, dry them thoroughly before threading or they'll stay wet and not grip the vegetables properly as you're loading them up.
  • Don't flip the skewers too early or too often; you want that char to develop, which takes a few minutes of undisturbed contact with the grill.
  • Make the chimichurri at least ten minutes before serving so the garlic mellows slightly and the flavors meld together.
03 -
  • Metal skewers are worth the investment if you grill regularly because you'll never have to worry about wooden ones catching fire, and they distribute heat more evenly through the vegetables.
  • If cherry tomatoes keep slipping off your skewer, poke a small hole with a toothpick first to make threading easier and less frustrating.
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