Grilled Vegetable Kabobs with Chimichurri Sauce

Grilled vegetable kabobs are one of the easiest and most colorful dishes you can make for a summer cookout. They taste fresh, look bright on the plate, and bring a mix of flavors that everyone loves. When you pair them with chimichurri sauce, the dish becomes even better.

The herbs, garlic, and vinegar in the sauce add a sharp, zesty taste that lifts every bite. This Grilled vegetable kabobs recipe is perfect for family gatherings, weekend grilling, or any day you want something light and healthy. The veggies cook quickly, and the chimichurri is simple to mix, making this meal both delicious and effortless.

Perfect for a Father’s Day barbeque or a summer cookout for family and friends, this easy recipe pairs colorful, heart-healthy vegetables with zesty Argentine flavors. For a tasty variation, try it with other fruits and vegetables, such as pineapple, sweet or new potatoes, eggplant, leeks, or slices of corn on the cob. Chimichurri sauce is also delicious with grilled fish, chicken or steak.

Ingredients

For the skewers

1 large zucchini, ends trimmed, halved lengthwise and cut into 3/4-inch slices
1 large yellow squash, ends trimmed, halved lengthwise and cut into 3/4-inch slices
1 large red onion, chopped into large pieces
1 red bell pepper, seeded and chopped into large pieces
1 green bell pepper, seeded and chopped into large pieces
1 pint grape tomatoes
8 wooden or bamboo skewers

For the chimichurri sauce

3/4 cup fresh Italian parsley, finely chopped
3/4 teaspoon dried oregano
3 or 4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
2 teaspoons dried crushed red pepper
Freshly ground black pepper
1/2 teaspoon salt (optional)

Soak skewers in water for 30 minutes (so they don’t burn during grilling). Preheat grill for 5 minutes on medium heat and lightly oil the grate. Alternately thread zucchini, squash, onion, red and green peppers and tomatoes on the skewers. Combine chimichurri ingredients in a bowl and mix well. (Chimichurri sauce can be prepared up to 24 hours in advance and refrigerated until needed. Bring to room temperature before use.) Grill vegetable skewers until the grate leaves a set of lightly charred lines, then turn. Cook until vegetables are tender (about 10 to 15 minutes). Remove from grill and brush skewers with chimichurri sauce or serve sauce separately and enjoy! Serves four. Adapted from Seriouseats.com, cafedelites.com and foodandwine.com.

Grilled Vegetable Kabobs with Chimichurri Sauce

Grilled vegetable kabobs are a simple and colorful way to bring fresh flavor to your table, and this dish becomes even more special when paired with bright, zesty chimichurri. This Grilled vegetable kabobs recipe is perfect for summer cookouts, family gatherings, or any day when you want something light, fresh, and full of heart-healthy goodness. The vegetables grill beautifully, and the chimichurri adds a bold splash of herbs, garlic, and vinegar that pulls everything together.

These kabobs work well with many vegetables, and the homemade chimichurri is a wonderful sauce for grilled vegetable kabobs, giving each bite a lively, refreshing taste. You can also serve the sauce on the side so everyone can add as much as they like. Whether you’re grilling for a big group or making a simple meal at home, this dish is full of color, flavor, and wholesome nutrition.

FAQs

What vegetables go well with chimichurri?

Chimichurri tastes great with bold, hearty vegetables like zucchini, squash, bell peppers, onions, tomatoes, mushrooms, eggplant, and even corn or potatoes. The fresh herbs and vinegar brighten their natural flavors.

How do you grill vegetable kabobs?

Cut the vegetables into even pieces, thread them on soaked wooden skewers, and place them on a preheated grill. Cook over medium heat, turning often, until the veggies soften and develop light grill marks. This usually takes 10 to 15 minutes.

How do you use chimichurri sauce?

You can brush chimichurri over the kabobs right after grilling or serve it on the side for dipping. It also works well with grilled fish, chicken, steak, or even roasted potatoes and salads.