Summer Grilled Veggie Skewers (Printable Version)

Grilled medley of summer vegetables served with a fresh, herby chimichurri sauce for vibrant flavor.

# 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

# 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 - Alternate vegetable types on skewers for balanced color and flavor distribution.
05 - Grill skewers for 12-15 minutes, turning every 3-4 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 grill, arrange on a platter, and drizzle generously with chimichurri sauce. Serve extra sauce on the side.

# Expert Advice:

01 -
  • Your guests will think you spent hours in the kitchen, but it's genuinely faster than ordering takeout.
  • The chimichurri sauce tastes like someone handed you a garden in a bowl, and it works on basically everything you'll make for the next week.
02 -
  • If you soak your skewers, they actually stay intact instead of charring and becoming fragile partway through cooking, which seems obvious until the moment you forgot to do it.
  • Don't move your skewers constantly—let them sit long enough to develop char, and you'll get caramelization instead of steamed vegetables.
03 -
  • Thread your vegetables slightly loose rather than packed tight; air circulation is what creates those beautiful char marks instead of steam.
  • If cherry tomatoes keep rolling off, thread them through twice in an X pattern so they stay put through the heat and chaos.
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