Grilled Vegetable Skewers with Chimichurri

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Get ready to elevate your grilling game with these Grilled Vegetable Skewers with Chimichurri! This recipe is perfect for those vibrant summer evenings when you want something fresh, colorful, and bursting with flavor. The homemade chimichurri adds a zesty kick that makes these skewers truly unforgettable.

Ingredients for Grilled Vegetable Skewers with Chimichurri

Red bell pepper and yellow bell pepper add sweetness and a splash of color. Zucchini brings a tender texture, while red onion provides a mild bite. Cherry tomatoes burst with juiciness when grilled. The olive oil helps everything cook evenly and adds a subtle richness. The chimichurri sauce is the star here, with fresh parsley and cilantro offering herbal freshness, complemented by the kick of garlic and red pepper flakes.

Tips & Tricks

  • If you prefer a milder sauce, reduce the red pepper flakes in the chimichurri.
  • To test if the skewers are ready, pierce a piece of zucchini with a fork; it should go through easily.
  • Feel free to swap in your favorite veggies; mushrooms or eggplant work great too!

Serving Suggestions

These skewers pair beautifully with a light quinoa salad or alongside grilled chicken for a fuller meal. A glass of crisp white wine or a refreshing lemonade makes a perfect accompaniment to the vibrant flavors.

Frequently Asked Questions

Can I make the chimichurri sauce in advance?
Absolutely! It can be made up to two days ahead and stored in the fridge. Just give it a stir before serving.
What if I don't have a grill?
No worries! You can roast the vegetables in the oven at 400°F for about 20 minutes instead.
Can I use dried herbs instead of fresh?
Fresh herbs really make the chimichurri shine, but in a pinch, you can use dried. Use a third of the amount and adjust to taste.

Grilled Vegetable Skewers with Chimichurri Recipe Walkthrough

Start by preheating your grill to medium-high heat. This gives you time to prep the vegetables. In a large bowl, toss together the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with olive oil. Sprinkle on some salt and pepper to taste — just enough to enhance their natural flavors.

Thread these colorful veggies onto the skewers, mixing them up for that perfect rainbow effect. If you're using wooden skewers, make sure they've soaked in water for at least 30 minutes to prevent burning.

Place the skewers on the grill, turning them occasionally. You're aiming for about 8-10 minutes of grilling, just enough to get a nice char and tender texture.

While they grill, whip up your chimichurri sauce. In a bowl, combine your parsley, cilantro, minced garlic, olive oil, red wine vinegar, oregano, and red pepper flakes. Stir everything together, then add salt and pepper to taste. It should be bright and zesty.

Once the skewers are perfectly grilled, transfer them to a serving platter. Drizzle the chimichurri generously over the top. Serve immediately while they're still warm and inviting.

Why You'll Love This Recipe

  • Quick prep and cook time — ideal for busy weeknights.
  • Vibrant and colorful presentation that impresses guests.
  • Perfect for vegetarians and a great side for meat-lovers.
  • Chimichurri sauce adds an unexpected zing and depth of flavor.

Ingredients

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, quartered
8 oz cherry tomatoes
2 tbsp olive oil
Salt and pepper to taste
8 skewers (if using wooden, soak in water for 30 minutes)
For the Chimichurri Sauce: 1 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1/3 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste

Step-by-step Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, combine chopped bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Thread the vegetables onto skewers, alternating varieties for a colorful presentation.
4. Grill the skewers for about 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. While the vegetables are grilling, prepare the chimichurri sauce. In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Mix well to combine.
6. Once the skewers are done, transfer them to a serving platter and drizzle generously with chimichurri sauce.
7. Serve immediately while warm.

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