Summer Grilled Veggie Skewers (Printable version)

Colorful grilled summer vegetables paired with a bright chimichurri sauce for easy, 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 - If using wooden skewers, submerge them in water and soak for at least 30 minutes to prevent burning during grilling.
02 - Preheat your grill to medium-high heat, approximately 400°F.
03 - In a large mixing bowl, combine all prepared vegetables with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Toss thoroughly until all pieces are evenly coated.
04 - Thread the coated vegetables onto skewers in alternating patterns to ensure visual appeal and balanced flavor distribution throughout each skewer.
05 - Place skewers on the preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes for even cooking. Continue until vegetables are tender with light charring.
06 - While vegetables grill, combine finely chopped parsley, cilantro, minced garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper in a separate bowl. Gradually whisk in extra-virgin olive oil until the mixture is well blended and emulsified.
07 - Remove grilled skewers from heat and arrange on a serving platter. Generously drizzle with prepared chimichurri sauce and serve additional sauce in a small bowl on the side.

# Expert Advice:

01 -
  • The vegetables caramelize beautifully on the grill, getting sweet and tender while the edges char just enough to add real depth of flavor.
  • Chimichurri transforms the whole plate from simple grilled veggies into something herbaceous and exciting that makes people ask for the recipe.
  • Everything comes together in under an hour, yet it feels like you spent way more effort than you actually did.
02 -
  • Wooden skewers will burn if not soaked first—I learned this the hard way when my sister's wedding shower nearly turned into a fire hazard situation.
  • Don't turn the skewers constantly; give them time to develop that caramelized crust that makes them taste infinitely better than just steamed vegetables.
  • Make the chimichurri no more than an hour before serving or the herbs will start to oxidize and lose their brightness.
03 -
  • Soak your wooden skewers overnight instead of thirty minutes—they'll be more thoroughly saturated and significantly less likely to burn at the edges.
  • Let your vegetables sit at room temperature for twenty minutes before grilling so they cook evenly instead of charring outside while staying cold inside.
  • Prep everything the morning of your gathering, cover it, and refrigerate until an hour before grilling; this eliminates stress and keeps the vegetables fresh.
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