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Grilled Vegetable Skewers with Chimichurri

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Soaking Skewers (if wooden) 20 minutes
Total Time 50 minutes
Course Main Dish, Side Dish
Cuisine Mediterranean
Servings 6 Servings

Equipment

Ingredients
  

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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