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Flavorful Grilled Vegetable Skewers with Zesty Chimichurri

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These grilled vegetable skewers are vibrant, easy to prepare, and topped with a zesty chimichurri sauce that brings bold flavor to your summer BBQs.

Ingredients

  • Red bell peppers, cut into 1.5-inch pieces
  • Yellow bell peppers, cut into 1.5-inch pieces
  • Zucchini, sliced into thick rounds (about 1/2 inch thick)
  • Red onions, cut into wedges
  • Cherry tomatoes (firm ones to avoid bursting)
  • Button mushrooms, whole or halved depending on size
  • Extra virgin olive oil (about 3/4 cup total, divided)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, finely chopped (about 1 cup packed)
  • Fresh cilantro, finely chopped (1/2 cup packed, optional)
  • Garlic cloves, minced (3-4 cloves)
  • Red wine vinegar (2 tablespoons)
  • Red pepper flakes (1/4 teaspoon, adjust for heat preference)
  • Fresh lemon juice (1 tablespoon)

Instructions

  1. Wash all vegetables thoroughly. Cut bell peppers into 1.5-inch chunks. Slice zucchini into thick rounds about 1/2 inch thick. Peel and wedge red onions. Keep cherry tomatoes whole and halve mushrooms if large. (About 10 minutes)
  2. Thread vegetables onto skewers in a colorful pattern—mix peppers, zucchini, onion, mushrooms, and tomatoes. Leave a little space between pieces for even cooking. Plan on 3-4 skewers per person depending on appetite.
  3. Drizzle olive oil over the assembled skewers and sprinkle generously with salt and freshly ground pepper. Toss gently to coat all sides. Let rest while preparing chimichurri (about 5 minutes).
  4. In a small bowl, combine finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, lemon juice, and red pepper flakes. Slowly whisk in olive oil until sauce comes together. Season with salt and pepper to taste. (5-7 minutes)
  5. Preheat grill to medium-high heat (about 400°F). Place skewers on grill, cooking 3-4 minutes per side until slight char marks appear but veggies remain tender-crisp. Avoid overcooking.
  6. Remove skewers from grill and transfer to serving platter. Generously spoon zesty chimichurri sauce over skewers while still warm. Serve immediately.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use fresh herbs for chimichurri for best flavor. Let chimichurri sit for 10-15 minutes after mixing to mellow flavors. Avoid overcrowding skewers to allow even cooking. Rotate skewers often on grill for even char. If grill grates stick, lightly oil them before cooking. Leftover skewers can be stored in airtight container in fridge up to 3 days and reheated gently on grill or broiler. Chimichurri sauce can be made ahead and stored up to a week in fridge; bring to room temperature before serving.

Nutrition

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

Find it online: https://twirltaste.com/flavorful-grilled-vegetable-skewers-with-zesty-chimichurri-recipe-for-easy-summer-bbq/