Grilled Veggie Kabobs with Chimichurri (Printer-Friendly)

Smoky grilled vegetable skewers tossed with oregano and finished with vibrant chimichurri.

# What You'll Need:

→ Veggie kabobs

01 - 1 red bell pepper, cut into 1 1/2-inch pieces
02 - 1 yellow bell pepper, cut into 1 1/2-inch pieces
03 - 1 medium zucchini, sliced into thick rounds (about 3/4–1 inch)
04 - 1 red onion, cut into wedges
05 - 8 oz cremini or button mushrooms, trimmed
06 - 1 small eggplant, cut into thick half-moons (about 1/2-inch thick)
07 - 2 tbsp olive oil
08 - 1 tsp dried oregano
09 - 3/4 tsp sea salt
10 - 1/2 tsp freshly ground black pepper

→ Chimichurri sauce

11 - 1 cup fresh flat-leaf parsley, finely chopped
12 - 1/4 cup fresh cilantro, finely chopped (optional)
13 - 2 garlic cloves, minced
14 - 1/2 cup extra-virgin olive oil
15 - 2 tbsp red wine vinegar
16 - 1 tsp dried oregano
17 - 1/2 tsp crushed red pepper flakes
18 - 3/4 tsp sea salt
19 - 1/4 tsp freshly ground black pepper
20 - Zest of 1/2 lemon (optional)

# Method:

01 - Place wooden skewers in cold water and soak for 20 minutes to reduce the risk of burning; if using metal skewers, skip this step.
02 - Light the grill and preheat to medium-high heat, about 400°F, ensuring grates are clean and lightly oiled.
03 - In a large bowl, combine peppers, zucchini, red onion, mushrooms and eggplant with 2 tablespoons olive oil, 1 teaspoon dried oregano, 3/4 teaspoon sea salt and 1/2 teaspoon black pepper; toss until evenly coated.
04 - Thread the seasoned vegetables onto the soaked wooden or metal skewers, alternating types and packing them firmly but leaving a little space so heat circulates.
05 - Place skewers on the hot grill and cook 10 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender and lightly charred at the edges.
06 - While the skewers cook, combine parsley, cilantro (if using), minced garlic, 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 3/4 teaspoon salt, 1/4 teaspoon black pepper and lemon zest in a bowl; mix thoroughly and adjust seasoning to taste. Let rest a few minutes to marry the flavors.
07 - Transfer grilled skewers to a platter and either drizzle with chimichurri or serve the sauce on the side; serve immediately while hot.

# Expert Suggestions:

01 -
  • If you love meals that look like a rainbow on a plate but come together quickly, this is your secret weapon.
  • Everyone at my table—vegan or otherwise—ends up chasing the last bits of chimichurri with crusty bread.
02 -
  • If you rush the grill and flip just once, some veggies will scorch while others stay raw—turn them gently in intervals for even charring.
  • I once tried to use only parsley, but adding cilantro (even just a spoonful) made the sauce sing and taste more vivid.
03 -
  • Let the vegetables marinate for up to an hour if you have time—this really deepens the flavor.
  • Metal skewers never burn and can be reused endlessly, so invest if you grill often.
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