Grilled Vegetable Skewers with Chimichurri

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!

• Naturally Plant-Based – A meatless dish that’s hearty and satisfying

• Fresh and Vibrant – Chimichurri adds bold flavor and color

• Easy to Prep – Minimal ingredients and simple steps

• Customizable – Use the veggies you love or have on hand

• 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

• Cutting board – For prepping all the vegetables

• Chef’s knife – To slice and cube evenly

• Mixing bowl – For combining chimichurri ingredients

• Basting brush – To easily coat vegetables with sauce

• Skewers – Metal or soaked wooden skewers for grilling

• Grill or grill pan – For cooking the skewers evenly

• 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:

• Use Fresh Herbs – Fresh parsley and cilantro give the chimichurri its bold flavor

• Cut Evenly – Uniform sizes help all the vegetables cook at the same rate

• Soak Wooden Skewers – 20–30 minutes in water keeps them from burning on the grill

• Brush with Sauce Toward the End – This prevents burning and adds flavor

• 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:

• World’s Best Potato Salad – A creamy, hearty contrast to the grilled veggies

• Salad in a Mason Jar – Fresh and portable for picnics or lunches

• Grilled Chicken or Steak – Add protein to make it a full meal

• Couscous or Quinoa Salad – Light and grainy, pairs well with chimichurri – we especially like Love & Lemons quinoa salad.

• 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:

• Summer Sausage Skewers – A heartier alternative with grilled sausage and veggies

• Easy Campfire Food Your Family Will Love – Great for weekend getaways and outdoor cooking

• World’s Best Potato Salad – Creamy, crowd-pleasing, and perfect alongside grilled veggies

• 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

Tender grilled zucchini, tomatoes, and eggplant brushed with a vibrant chimichurri sauce—perfect for summer cookouts or as a hearty plant-based side.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Soaking Skewers (if wooden) 20 minutes mins

Total Time 50 minutes mins

Course Main Dish, Side Dish

Cuisine Mediterranean

Servings 6 Servings

Equipment

• Cutting board For prepping the vegetables
• Chef's knife For slicing evenly
• Mixing bowl To combine chimichurri ingredients
• Basting Brush For coating vegetables with sauce
• Skewers For assembling and grilling, can also use wooden or metal skewers
• Grill pan To char the skewers evenly, or directly on grill
• Tongs To turn skewers safely on the grill

Ingredients

  

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For the Skewers:

• 2 small zucchinis sliced into ½-inch rounds
• 1 medium eggplant cut into 1-inch cubes
• 1 pint cherry or grape tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Chimichurri Sauce:

• ½ cup fresh parsley finely chopped
• ¼ cup fresh cilantro finely chopped
• 2 cloves garlic minced
• 2 tablespoons red wine vinegar
• ½ teaspoon red pepper flakes optional
• ½ cup olive oil
• Salt and pepper to taste

Instructions

 

• Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
• In a bowl, toss the zucchini, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Thread the vegetables onto skewers, alternating for variety.
• In a separate bowl, whisk together all chimichurri ingredients: parsley, cilantro, garlic, red wine vinegar, red pepper flakes (if using), olive oil, salt, and pepper. Set half the sauce aside for serving.
• Grill the skewers for 8–10 minutes, turning occasionally, until vegetables are tender and lightly charred. During the last few minutes of cooking, brush the skewers with chimichurri sauce.
• Remove from heat and drizzle with reserved chimichurri before serving.

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.

Keyword bbq

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