These chimichurri grilled vegetable skewers have become a staple in my kitchen because they’re easy to prepare and always deliver bold, fresh flavors. I love how the herbaceous, garlicky chimichurri soaks into the vegetables as they grill, giving each bite a punch of brightness.

I often serve these skewers as a side at summer cookouts or as a light main with some crusty bread. The aroma of charred peppers and onions mingling with the tangy sauce always draws people to the grill.

The mix of tender zucchini, juicy tomatoes, and sweet bell peppers creates a satisfying variety of textures. Whether hot off the grill or at room temperature, these skewers are as versatile as they are delicious.

What makes this recipe special for me is how quickly it comes together and how well it pairs with so many mains. The leftovers also make a great addition to salads or grain bowls the next day.

Quick Facts

Why You’ll Love It

If you want a vibrant, crowd-pleasing vegetable dish that’s easy to prep and packed with flavor, these skewers deliver. The chimichurri marinade is quick to mix up and brings out the best in seasonal veggies. They’re perfect for grilling season or anytime you want to add color and freshness to your table.

• Bright, herby flavor from homemade chimichurri
• Works with almost any combination of vegetables
• Quick prep and cook time
• Great as a side or vegetarian main
• Naturally gluten-free and vegan
• Delicious hot or at room temperature

Ingredients

The ingredient list is flexible, so use what looks best at the market or what you have on hand. The key is a variety of colors and textures, all cut to a similar size for even grilling. The homemade chimichurri comes together in minutes and doubles as a marinade and finishing sauce.

• 1 medium zucchini, cut into 1/2-inch thick rounds
• 1 yellow squash, cut into 1/2-inch thick rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch chunks
• 8 oz cremini or button mushrooms, stems trimmed
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 8-10 wooden or metal skewers
• For the chimichurri:
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt

Step-by-Step Instructions

These skewers come together quickly once your vegetables are prepped. The chimichurri is used both as a marinade and a finishing sauce, so reserve half before tossing with the veggies. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. In a medium bowl, mix all chimichurri ingredients: parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, and salt. Stir well. Set aside half for serving.
3. In a large bowl, toss the zucchini, squash, bell peppers, onion, mushrooms, and cherry tomatoes with olive oil, 1/2 teaspoon salt, and black pepper.
4. Add half of the chimichurri to the vegetables and toss to coat evenly. Let marinate for 10–15 minutes while you preheat the grill.
5. Thread the vegetables onto skewers, alternating types for color and texture.
6. Preheat a grill or grill pan over medium-high heat. Oil the grates lightly.
7. Grill the skewers for 12–15 minutes, turning every 3–4 minutes, until vegetables are tender and lightly charred.
8. Transfer to a platter and drizzle with reserved chimichurri. Sprinkle with remaining salt if needed.
9. Serve hot or at room temperature.

Chef Tips

A few simple tips will help you get the best results from your grilled vegetable skewers. Consistent sizing and a hot grill make all the difference. Don’t skip the final drizzle of fresh chimichurri—it really brings the dish together.

• Cut vegetables to similar sizes for even cooking.
• Let vegetables marinate for extra flavor, but don’t over-marinate or they may get soggy.
• Use metal skewers for convenience, or soak wooden ones to prevent burning.
• Oil the grill grates to prevent sticking.
• Reserve half the chimichurri for serving to keep flavors bright.
• Leftover chimichurri is great on grilled meats or bread.

Substitutions

This recipe is flexible, so you can swap in other vegetables or herbs based on what you have. The chimichurri can be adjusted to taste, and you can make it as mild or spicy as you like. Here are a few easy swaps to keep things simple.

• Use eggplant, asparagus, or snap peas instead of squash or mushrooms.
• Substitute cilantro or basil for part of the parsley in the chimichurri.
• Red wine vinegar can be swapped for lemon juice or apple cider vinegar.
• Add a pinch of smoked paprika for a smoky flavor.
• Use shallots instead of red onion for a milder taste.
• Omit red pepper flakes for a milder chimichurri.

Storage & Reheating

These skewers are best enjoyed fresh, but leftovers keep well and are easy to repurpose. Store extra chimichurri separately to keep flavors bright. Reheating is simple and doesn’t require much fuss.

• Store cooled skewers in an airtight container in the fridge for up to 3 days.
• Keep reserved chimichurri in a jar in the fridge for up to 5 days.
• Reheat skewers in a 350°F oven for 8–10 minutes or until warmed through.
• Leftovers are great cold in salads or grain bowls.
• Do not freeze, as vegetables may become mushy.

Perfect Pairings

These skewers work well with a variety of mains and sides. I often pair them with grilled proteins or hearty grains. The fresh, tangy chimichurri also makes them a natural match for simple accompaniments.

• Serve with grilled steak, chicken, or fish for a complete meal.
• Pair with herbed couscous, quinoa, or rice pilaf.
• Enjoy alongside crusty bread or flatbread.
• Try with a chilled Sauvignon Blanc or a light, fruity red wine.

FAQs

Here are answers to some common questions about making and serving these skewers. Whether you’re grilling for a crowd or just for yourself, these tips can help you get it right every time.

Nutritional Note

Nutrition will vary based on vegetables used, but each serving is approximately 150–200 calories, low in saturated fat, and a good source of fiber and vitamins.