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Easy Grilled Vegetable Skewers with Zesty Chimichurri

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Delicious and colorful grilled vegetable skewers paired with a bright, zesty chimichurri sauce. Perfect for quick weeknight dinners, BBQs, and potlucks.

Ingredients

Scale
  • Assorted bell peppers, cut into 1.5-inch chunks
  • Zucchini, sliced into thick rounds or half-moons
  • Red onion, peeled and cut into wedges
  • Cremini mushrooms, whole or halved if large
  • Cherry tomatoes, whole
  • 3 tablespoons extra virgin olive oil (for veggies)
  • Salt and freshly ground black pepper, to taste
  • 1 cup finely chopped fresh parsley
  • 1/2 cup chopped fresh cilantro (optional)
  • 3 cloves fresh garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup good quality extra virgin olive oil (for chimichurri)
  • Juice of half a lemon
  • Salt and pepper, to taste (for chimichurri)

Instructions

  1. Wash and cut bell peppers into 1.5-inch chunks, slice zucchini into thick rounds, peel and cut red onion into wedges, halve larger mushrooms, and rinse cherry tomatoes.
  2. In a large bowl, toss all the veggies with 3 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Let sit for 10 minutes to marinate.
  3. Prepare chimichurri sauce by combining parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, olive oil, lemon juice, salt, and pepper in a bowl. Stir well and set aside.
  4. Thread vegetables onto skewers alternating bell pepper, zucchini, mushroom, onion, and tomato, leaving space between pieces for even cooking.
  5. Preheat grill to medium-high heat (about 400°F). Clean and lightly oil grates.
  6. Grill skewers for 10-12 minutes, turning every 3-4 minutes until veggies are tender with grill marks and slight char.
  7. Remove skewers from grill and spoon chimichurri sauce generously over the top. Serve immediately.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning. If veggies char too quickly, move skewers to a cooler part of the grill. Chimichurri sauce can be made ahead and stored in the fridge. For indoor cooking, roast skewers at 425°F for 20 minutes, turning halfway.

Nutrition

Keywords: grilled vegetable skewers, chimichurri sauce, BBQ, vegetarian, vegan, gluten-free, healthy grilling, summer recipe

Find it online: https://emmayum.com/easy-grilled-vegetable-skewers-with-zesty-chimichurri-recipe-for-perfect-bbq/