Summer Grilled Veggie Skewers (Printable)

Grilled summer vegetables served with a fresh chimichurri sauce, perfect for outdoor dining or as a flavorful side.

# What You 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 It:

01 - Soak wooden skewers in water for at least 30 minutes to prevent charring during grilling.
02 - Preheat grill to medium-high heat, reaching 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 varieties to create visual appeal and ensure 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 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 and arrange on a serving platter. Drizzle generously with chimichurri sauce and offer additional sauce on the side.

# Helpful Tips:

01 -
  • The vegetables get this tender-crispy texture that feels fancy but comes together in under 40 minutes, no stress.
  • Chimichurri is your secret weapon—it transforms anything it touches into something people actually remember eating.
  • This works as a main course or side, feeds a crowd or just your people, and tastes just as good the next day.
02 -
  • Don't skip soaking wooden skewers—they'll catch fire and turn black, which tastes bitter and ruins the whole thing.
  • Cut all your vegetables to roughly the same size so they finish cooking at the same time, not some burnt and some still raw.
03 -
  • Make your chimichurri an hour or two ahead—it actually gets better as the flavors wake up and find each other in the fridge.
  • If your grill isn't quite hot enough, the vegetables will steam instead of char, so use a grill thermometer or trust that sizzle sound when you place something down.
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