Summer Grilled Veggie Skewers (Printable)

Tender grilled summer vegetables served with a fresh, flavorful chimichurri sauce for 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

# Step-by-Step Directions:

01 - Soak wooden skewers in water for at least 30 minutes if using.
02 - Preheat grill to medium-high heat at 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 variety.
05 - Grill skewers 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 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 Hints:

01 -
  • The charred edges on each vegetable create this irresistible caramelized flavor that makes even picky eaters ask for seconds.
  • Chimichurri transforms simple grilled vegetables into something that tastes restaurant-quality but takes barely any extra effort.
02 -
  • If you don't space vegetables evenly on the skewer, some pieces will cook faster than others, leaving you with some overcooked and some barely done—take a breath and distribute them thoughtfully.
  • Don't skip the soaking step with wooden skewers, and don't oil the grates right before grilling or the vegetables will slip around instead of developing that crucial char.
03 -
  • Pat your vegetables dry after washing—excess moisture creates steam instead of char, and prevents that caramelized crust from forming.
  • If your skewers seem to be cooking unevenly, rotate them 90 degrees instead of just flipping them, which helps distribute heat more evenly across the vegetables.
Go Back