Summer Grilled Veggie Skewers (Printable)

A colorful mix of grilled summer vegetables served with zesty chimichurri 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

# How-To Steps:

01 - Soak wooden skewers in water for at least 30 minutes prior to use.
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 balanced flavor distribution.
05 - Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender with light charring.
06 - In a mixing bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Whisk in extra-virgin olive oil until thoroughly blended.
07 - Remove skewers from grill, arrange on a serving platter, and drizzle generously with chimichurri sauce. Serve additional sauce on the side.

# Expert Suggestions:

01 -
  • The grill marks and char create a depth of flavor that makes people think you've been cooking all day when you've barely broken a sweat.
  • Chimichurri sauce is genuinely addictive and transforms everything it touches into something more vibrant than it was before.
  • You can throw together whatever vegetables you have hanging around your crisper drawer and still end up with something that looks restaurant-worthy.
02 -
  • Don't soak your herbs in the sauce more than an hour before serving or the parsley will start to oxidize and turn an unappetizing olive color.
  • If your grill flares up from oil dripping, move the skewers to a cooler section and close the lid slightly—fire is dramatic but not what you're going for.
03 -
  • Buy your vegetables the morning you plan to grill—they'll still have that firmness that prevents them from collapsing once exposed to heat.
  • Make your chimichurri sauce the day before if you can, which gives the flavors time to marry together and actually improve with time.
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