Grilled Vegetable Skewers with Chimichurri – A Colorful Summer Side
Nothing says summer quite like food on the grill – and these Grilled Vegetable Skewers with Chimichurri are one of our favorite ways to enjoy the season’s freshest produce. They’re smoky, tender, and bursting with bold herb flavor thanks to the homemade chimichurri sauce.
Grilled veggie skewers are quick to prepare and perfect for a summer night paired with potato salad or a garden salad like our mason jar salads. Whether you’re serving vegetarians or just trying to add more veggies to the table, this dish makes an easy and satisfying option for cookouts, weeknight dinners, or meal prep.
Why You’ll Love This Recipe
Grilled vegetables are a staple of warm-weather cooking, but adding chimichurri takes them to the next level. It’s fresh, tangy, and filled with chopped herbs and garlic. You’ll want to spoon it on everything!
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Naturally Plant-Based – A meatless dish that’s hearty and satisfying
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Fresh and Vibrant – Chimichurri adds bold flavor and color
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Easy to Prep – Minimal ingredients and simple steps
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Customizable – Use the veggies you love or have on hand
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Great for Grilling Season – No oven required!
What’s in These Grilled Vegetable Skewers
The base of this recipe is a simple trio: zucchini, eggplant, and cherry tomatoes. When grilled, the vegetables develop a tender texture and light char that balances beautifully with the zip of the chimichurri.
The sauce is made with fresh parsley, cilantro, garlic, olive oil, red wine vinegar, and a pinch of red pepper flakes. It comes together quickly and can be made ahead of time for even more flavor. Half of the sauce is brushed on during cooking; the rest is drizzled on right before serving.
If you want to change things up, easily swap in other grill-friendly veggies like red onion, mushrooms, or bell peppers.
How to Grill Vegetables on Skewers
Grilling vegetables on skewers is easy, but a few small tricks make the process even smoother.
Start by cutting your vegetables into uniform pieces. This helps them cook evenly. If you’re using wooden skewers, be sure to soak them in water first to avoid burning. Thread the vegetables tightly but not squished together so the heat can circulate around them on the grill.
Brush the skewers with olive oil and season lightly with salt and pepper before grilling. You’ll turn them every few minutes until they’re tender and nicely charred. In the last few minutes, brush on some of the chimichurri sauce to lock in extra flavor.
When they come off the grill, finish with a generous drizzle of fresh chimichurri and serve immediately.
Equipment You’ll Need
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Cutting board – For prepping all the vegetables
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Chef’s knife – To slice and cube evenly
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Mixing bowl – For combining chimichurri ingredients
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Basting brush – To easily coat vegetables with sauce
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Skewers – Metal or soaked wooden skewers for grilling
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Grill or grill pan – For cooking the skewers evenly
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Tongs – To flip the skewers safely on the grill
Tips for Grilling Success
These grilled veggie skewers are simple, but a few helpful tips can make them even better:
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Use Fresh Herbs – Fresh parsley and cilantro give the chimichurri its bold flavor
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Cut Evenly – Uniform sizes help all the vegetables cook at the same rate
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Soak Wooden Skewers – 20–30 minutes in water keeps them from burning on the grill
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Brush with Sauce Toward the End – This prevents burning and adds flavor
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Serve with Extra Sauce – Chimichurri also works great as a dipping sauce or side drizzle
What to Serve with Grilled Vegetable Skewers
These skewers are flavorful enough to be served on their own, but they’re especially good when paired with fresh summer sides. Here are a few ideas to complete the meal:
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World’s Best Potato Salad – A creamy, hearty contrast to the grilled veggies
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Salad in a Mason Jar – Fresh and portable for picnics or lunches
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Grilled Chicken or Steak – Add protein to make it a full meal
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Couscous or Quinoa Salad – Light and grainy, pairs well with chimichurri – we especially like Love & Lemons quinoa salad.
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Toasted Pita or Flatbread – Great for scooping up leftover sauce and veggies
Other Recipes to Try
If you’re planning a cookout or looking for more summer-ready recipes, here are a few more ideas from Sisters Know Best:
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Summer Sausage Skewers – A heartier alternative with grilled sausage and veggies
- Marinated Flank Steak with Chimichurri Sauce – Tender juicy protein with a zingy sauce
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Easy Campfire Food Your Family Will Love – Great for weekend getaways and outdoor cooking
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World’s Best Potato Salad – Creamy, crowd-pleasing, and perfect alongside grilled veggies
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Keto Coleslaw Recipe – A crunchy, low-carb side dish that pairs beautifully
Grilled Vegetable Skewers with Chimichurri are a vibrant, flavorful way to enjoy summer produce. Whether you’re serving them as a side or the star of the plate, this dish is an easy crowd-pleaser packed with color, texture, and fresh herb goodness. Make a batch for your next cookout – you won’t regret it!
Grilled Vegetable Skewers with Chimichurri
Notes
- Serving Tip: These make a great side for grilled meats or as the main course for a plant-based meal.
- Make Ahead: Chimichurri can be made up to 3 days in advance and stored in the fridge.
- Variations: Add mushrooms, bell peppers, or red onions to the skewers if desired.
- Storage: Leftover grilled vegetables can be stored in the fridge for up to 3 days and are great tossed into salads or grain bowls.
