Summer Grilled Veggie Skewers (Print Version)

A vibrant mix of grilled summer vegetables served with fresh chimichurri sauce, perfect for outdoor meals.

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

# How to Make It:

01 - Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent charring.
02 - Preheat grill to medium-high heat, maintaining a temperature of 400°F.
03 - In a large mixing bowl, combine all prepared vegetables with 2 tablespoons olive oil, salt, and black pepper, tossing until evenly coated.
04 - Thread seasoned vegetables onto skewers, alternating types to achieve 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 are tender with light char marks.
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 thoroughly blended.
07 - Remove grilled skewers from heat, arrange on serving platter, and drizzle generously with prepared chimichurri sauce. Offer additional sauce on the side for serving.

# Additional Tips::

01 -
  • The vegetables get this sweet, smoky char while staying tender inside, and chimichurri brings a brightness that tastes like fresh herbs meet tangy vinegar.
  • It's one of those dishes that looks fancy enough for guests but actually takes less than an hour from start to serving.
  • You can use whatever vegetables are at the farmer's market that week, so it never feels boring or forced.
02 -
  • If your skewers start charring too fast while the vegetables are still raw inside, move them to a cooler part of the grill or lower the heat; rushing this step just gives you burnt outside and hard inside.
  • Make the chimichurri while the vegetables are grilling so the flavors stay bright and fresh, not oxidized and dull from sitting around.
  • Wooden skewers that aren't soaked will actually catch fire, which I learned the uncomfortable way and never again.
03 -
  • Cut all your vegetables the same relative size so they finish grilling at the same moment instead of having some that are charred and others that are basically raw.
  • Don't skip soaking wooden skewers or they'll actually catch fire, which is as dramatic and terrible as it sounds, trust me on this one.
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