Summer Grilled Veggie Skewers (Print Version)

Grilled summer vegetables served with fresh, herby chimichurri for a colorful, tasty side.

# 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, optional
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 wooden varieties to prevent burning.
02 - Preheat grill to medium-high heat, reaching 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 strategically for visual appeal and balanced flavor distribution.
05 - Place skewers on heated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes until vegetables achieve tenderness with light charring.
06 - While grilling, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl. Whisk in extra-virgin olive oil until well blended.
07 - Remove skewers from grill and arrange on serving platter. Drizzle generously with chimichurri sauce and serve remaining sauce on the side.

# Expert Advice:

01 -
  • The vegetables caramelize into something almost sweet while staying crisp inside, giving you two textures in every bite.
  • Chimichurri tastes like summer itself and makes even the simplest grilled vegetables feel restaurant-worthy.
  • It's genuinely easy to pull off without fussing, leaving you free to actually enjoy your guests instead of hovering over the stove.
02 -
  • Wooden skewers genuinely will catch fire if not soaked properly, and metal skewers will burn your fingers when you touch them—use a pair of tongs to handle them or wrap the exposed ends in foil.
  • Uneven vegetable sizes lead to some pieces charring while others stay raw, so take an extra minute at the cutting board to make everything roughly uniform.
03 -
  • Pat your vegetables dry before tossing with oil so they char quickly instead of steaming, and don't crowd the grill—vegetables need space to develop that caramelized crust.
  • The chimichurri tastes even better after sitting for a few hours, so make it earlier in the day if you can and let the flavors develop their full personality.
Return