Summer Grilled Veggie Skewers (Printable)

A vibrant mix of grilled summer vegetables paired with fresh herby chimichurri sauce.

# What You'll 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 Steps:

01 - Soak wooden skewers in water for at least 30 minutes if using.
02 - Preheat grill to medium-high heat at 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 color and flavor.
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 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 develop this incredible caramelized sweetness when grilled that raw or roasted versions never quite achieve.
  • Chimichurri is the kind of sauce that makes everything taste intentional and restaurant-quality, yet takes maybe five minutes to throw together.
  • It's genuinely impressive enough for guests but casual enough to make on a Tuesday night with whatever's in your crisper drawer.
02 -
  • Cut all your vegetables to roughly the same size—I learned this the hard way when tiny zucchini pieces finished cooking while thick eggplant cubes were still firm.
  • Don't pack the vegetables too tightly on skewers or heat won't circulate and you'll end up steaming them instead of grilling them.
  • The chimichurri tastes better if the vinegar and oil aren't mixed until you're actually ready to use it—they separate quickly, which means fresher flavor.
03 -
  • Metal skewers are worth the investment—they heat up and help cook the vegetables from the inside out, plus they last forever and you never have to remember to soak them.
  • If you're worried about vegetables sticking, brush the grates lightly with oil before heating rather than oiling the vegetables themselves—it prevents sliding around.
  • Make extra chimichurri and store it in the fridge for up to a week; it's incredible on grilled chicken, stirred into rice, or spooned over scrambled eggs the next morning.
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