Summer grilled veggie skewers (Printer-friendly)

Grilled summer vegetables served with fresh chimichurri, perfect for bright, flavorful 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
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper

# Directions:

01 - Soak wooden skewers in water for at least 30 minutes prior to grilling.
02 - Preheat grill to medium-high heat, reaching 400°F.
03 - In a large mixing bowl, toss all prepared vegetables with olive oil, kosher salt, and black pepper until evenly coated.
04 - Thread vegetables onto skewers, alternating vegetable types to create visual appeal and balanced flavor distribution.
05 - Place skewers on preheated 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 fresh parsley, cilantro, minced garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Whisk in extra-virgin olive oil until well incorporated.
07 - Remove skewers from grill and arrange on serving platter. Drizzle generously with prepared chimichurri sauce and serve additional sauce alongside.

# Expert Advice:

01 -
  • The char on the vegetables creates this sweet, slightly smoky depth that raw veggies could never achieve.
  • Chimichurri tastes restaurant-quality but takes five minutes to throw together in a bowl.
  • Everything can be prepped ahead, so you're actually relaxing at your own gathering instead of stressing in the kitchen.
02 -
  • Don't cut your vegetables too small or they'll fall through the grill grates and burn; bigger chunks stay put and cook more evenly.
  • Make the chimichurri at least ten minutes before serving so the flavors have time to marry together and become something greater than their individual parts.
03 -
  • Oil your grill grates with a high-heat oil just before cooking; a well-oiled grate is your best defense against sticking and makes cleanup easier.
  • If you can't access a grill, these vegetables are equally delicious roasted in a very hot oven at 450 degrees for about twenty minutes, tossed halfway through.
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