Summer Grilled Veggie Skewers (Printable)

A vibrant mix of grilled summer vegetables paired with a fresh, herby chimichurri sauce for any occasion.

# 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

# How-To Steps:

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 balance.
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 Tips:

01 -
  • The chimichurri sauce is so good you'll find yourself drizzling it on leftovers and toast for days afterward.
  • Every vegetable gets those beautiful charred edges while staying tender inside, which honestly feels like magic the first time you nail it.
  • It's the kind of dish that looks impressive enough for guests but genuinely easy enough for a weeknight dinner.
02 -
  • Don't pack the skewers too tightly or the vegetables in the middle won't get enough heat and you'll end up with raw centers and burnt edges.
  • Make your chimichurri at least 10 minutes before serving so the flavors have time to marry together instead of tasting like separate ingredients.
03 -
  • Pat your vegetables dry after oiling them so they get a proper sear instead of steaming on the grill.
  • If your grill flares up, move the skewers to a cooler zone and let things calm down—charred is good, burnt is regrettable.
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