Summer Grilled Veggie Skewers (Printable version)

Grilled summer vegetables with fresh chimichurri sauce, perfect for colorful 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

# Directions:

01 - Soak wooden skewers in water for at least 30 minutes if using wood.
02 - Preheat grill to medium-high heat, reaching 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 - Place skewers on grill and cook for 12 to 15 minutes, turning every 3 to 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 extra-virgin 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 -
  • The vegetables get this perfect tender-crispy texture that makes even the skeptics at the table come back for more.
  • Chimichurri is basically liquid magic—bright, tangy, and so alive that it transforms everything it touches.
  • Your kitchen will smell like you actually know what you're doing, even if you assembled it in fifteen minutes.
02 -
  • Don't skip soaking wooden skewers—I learned this the loud way when they caught fire and I panicked with the garden hose.
  • Thread vegetables snugly enough that they don't spin when you turn the skewer, otherwise half won't get proper heat exposure.
  • Make the chimichurri before you grill so you're not fumbling with herbs while your vegetables are getting too charred.
03 -
  • Thread the skewers so the vegetables fit snugly—loose vegetables spin independently and cook unevenly, leaving you with raw spots.
  • Make the chimichurri earlier in the day and let it sit in the fridge; the flavors deepen and meld, making it taste even better than fresh.
  • If you want to add protein, marinated halloumi cheese or firm tofu works perfectly—they grill at the same speed as the vegetables.
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