Print

Fresh Grilled Veggie Kabobs Recipe with Zesty Chimichurri Sauce

fresh grilled veggie kabobs - featured image
Print Recipe

These fresh grilled veggie kabobs paired with a zesty chimichurri sauce are quick, easy, and perfect for summer. The smoky charred vegetables combined with the bright, herbaceous sauce create a vibrant and satisfying meal.

Ingredients

Scale
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, sliced into thick rounds
  • 1 medium red onion, cut into chunks
  • 1 cup cherry tomatoes (preferably firm, not overly ripe)
  • 8 oz button mushrooms, cleaned and stems trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh flat-leaf parsley leaves, packed
  • 1/2 cup fresh cilantro leaves (optional)
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red chili flakes
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Wash and cut all vegetables into bite-sized pieces, roughly 1-inch for even grilling.
  2. In a medium bowl, combine bell peppers, zucchini, red onion, mushrooms, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, sprinkle smoked paprika, garlic powder, salt, and pepper. Toss gently to coat evenly.
  3. Alternate veggies on each skewer, balancing colors and textures. Leave space between pieces for heat circulation.
  4. In a food processor or blender, combine parsley, cilantro (if using), garlic, red wine vinegar, olive oil, chili flakes, oregano, salt, and pepper. Pulse until finely chopped but still textured.
  5. Preheat grill or grill pan to medium-high heat.
  6. Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes until veggies are tender with slight charring.
  7. Remove kabobs from grill and let rest for a couple of minutes. Spoon chimichurri sauce over the top or serve on the side.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use fresh herbs for chimichurri sauce for best flavor. Turn kabobs frequently to avoid overcooking and ensure even char. Chimichurri sauce can be made ahead to enhance flavors. If no grill is available, roast skewers in a 425°F oven for 15-20 minutes or broil, turning halfway through.

Nutrition

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

Find it online: https://yumnode.com/fresh-grilled-veggie-kabobs-recipe-with-zesty-chimichurri-sauce-easy-and-perfect-for-summer/