Summer Grilled Veggie Skewers (Printable)

Grilled summer vegetables combined with bright chimichurri sauce, ideal for easy outdoor meals and sides.

# 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

# How To Make:

01 - Soak wooden skewers in water for at least 30 minutes prior to grilling.
02 - Preheat grill to medium-high heat, approximately 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 optimal color distribution and balanced flavor.
05 - Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender with light charring.
06 - In a separate bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Whisk in extra-virgin olive oil until fully blended.
07 - Remove skewers from grill. Arrange on a serving platter and drizzle generously with chimichurri sauce. Provide additional sauce on the side.

# Top Tips:

01 -
  • Vegetables actually taste exciting when they're charred just right, which is the whole secret nobody tells you.
  • The chimichurri is so ridiculously good you'll find yourself making extra just to have it in your fridge for random moments.
02 -
  • Don't pack your vegetables too tightly on the skewer or the ones in the middle will steam instead of grill, and that defeats the entire purpose of having that char.
  • Make your chimichurri at least fifteen minutes before serving so the flavors have time to get to know each other and stop tasting like you just threw things in a bowl.
03 -
  • Make a double batch of chimichurri and keep the extra in a jar in the fridge for three days, using it on everything from scrambled eggs to grilled fish to leftover roasted vegetables.
  • If your grill is acting temperamental or you don't have one, a grill pan on the stove works just fine, though you won't get quite the same smoky character.
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