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Flavorful Grilled Vegetable Kabobs with Easy Herb Chimichurri

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Quick and easy grilled vegetable kabobs paired with a fresh, herbaceous chimichurri sauce. Perfect for last-minute gatherings or weeknight dinners, this recipe delivers smoky, vibrant flavors with simple ingredients.

Ingredients

  • Red bell peppers, cut into chunks
  • Yellow bell peppers, cut into chunks
  • Green bell peppers, cut into chunks
  • Zucchini, sliced into thick rounds or half-moons
  • Red onion, cut into wedges
  • Cherry or grape tomatoes
  • Button mushrooms, cleaned and whole
  • Fresh flat-leaf parsley, finely chopped
  • Fresh cilantro, chopped (optional)
  • Fresh garlic cloves, minced (2-3 cloves)
  • Red wine vinegar or apple cider vinegar
  • Extra virgin olive oil
  • Fresh lemon juice
  • Dried oregano (a pinch)
  • Red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash all vegetables thoroughly. Cut bell peppers into roughly 1.5-inch chunks, zucchini into ½-inch thick rounds or half-moons, and onion into wedges about the same size as the peppers. Keep cherry tomatoes whole and clean mushrooms gently with a damp cloth.
  2. Thread the vegetables onto skewers, alternating colors and types for a vibrant look. Don’t overcrowd; leave a little space so heat can circulate and cook evenly.
  3. In a bowl, combine finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, lemon juice, olive oil, dried oregano, and red pepper flakes. Whisk until blended, then season with salt and pepper to taste. Adjust acidity or oil balance as you prefer.
  4. Preheat your grill or grill pan to medium-high heat.
  5. Place the skewers on the grill and cook, turning every 2-3 minutes, until the vegetables are tender and lightly charred, about 10-12 minutes. Cherry tomatoes will blister.
  6. Remove kabobs from grill and immediately spoon the chimichurri over them. Serve additional sauce on the side for dipping.

Notes

Soak bamboo skewers in water for 30 minutes before grilling to prevent burning. Use firm, fresh vegetables for best results. Oil the vegetables lightly before skewering to prevent sticking. Let kabobs rest a few minutes after grilling for juices to redistribute. Chimichurri tastes best fresh but can be made up to 24 hours ahead and refrigerated.

Nutrition

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

Find it online: https://piperplate.com/flavorful-grilled-vegetable-kabobs-with-easy-herb-chimichurri-recipe/