Summer Grilled Veggie Skewers (Printable)

Grilled summer vegetables paired with fresh chimichurri for a colorful, flavorful dish.

# 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 if using wooden varieties.
02 - Preheat grill to medium-high heat, reaching 400°F.
03 - In a large bowl, toss all prepared vegetables with 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated.
04 - Thread vegetables onto skewers, alternating vegetable 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 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 grill and arrange on a platter. Drizzle generously with chimichurri sauce and serve additional sauce on the side.

# Expert Advice:

01 -
  • The vegetables taste sweeter when they're charred, and the chimichurri cuts through that richness in the most refreshing way.
  • It's one of those dishes that looks impressive but honestly requires nothing fancy—just good instincts and a hot grill.
02 -
  • If your vegetables are too small or cut unevenly, some will burn while others are still raw—uniform sizing is non-negotiable, even if it feels tedious.
  • Don't make the chimichurri until the last minute because the herbs will oxidize and turn dark if it sits too long before serving.
03 -
  • Soak red onion pieces in ice water for ten minutes after cutting to mellow their sharpness without losing their structure.
  • If a vegetable piece starts sliding around on the skewer, it means it's too soft—pull it off and eat it as a tester, then thread on something firmer.
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