Summer Grilled Veggie Skewers (Print page)

Grilled summer vegetables threaded on skewers, served with a fresh chimichurri herb sauce.

# 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, 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.
02 - Preheat grill to medium-high heat (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 balance.
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 the grill. Arrange on a platter and drizzle generously with chimichurri sauce. Serve extra sauce on the side.

# Expert Advice:

01 -
  • Your vegetables actually taste like something instead of just being "the healthy option" at the party.
  • The chimichurri is so addictive you'll find yourself making double batches to hoard in jars.
  • It works for vegetarians, vegans, and anyone trying to eat better without feeling like they're missing out.
  • Grilling becomes fun again instead of feeling like an obligation.
02 -
  • Don't skip soaking wooden skewers—I once forgot and watched them catch fire while my vegetables were still raw, which is a specific kind of embarrassing at a dinner party.
  • The vegetables don't all cook at the same rate, so cutting them into pieces of similar size matters more than you'd think; uneven pieces mean some burnt and some raw.
03 -
  • Thread your vegetables leaving just a tiny bit of space between pieces so heat can circulate and char them evenly instead of steaming them.
  • If your grill is smaller or your vegetables keep rolling, lay skewers perpendicular to the grill grates so they don't slip through, and turn them using tongs rather than trying to flip them with a fork.
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