So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter these grilled veggie skewers: colorful, juicy, flame-kissed little sticks of joy. And just when you think life can’t get better? Boom—chimichurri sauce. It’s like edible confetti for your tastebuds.
Whether you’re grilling to impress, meal-prepping like a boss, or just trying to use up that weird half-zucchini in your fridge, these skewers have your back. Plus, there’s something deeply satisfying about cooking things on sticks. Caveman-core, but make it chic.
Why This Recipe is Awesome
Okay, real talk: this recipe is stupidly easy. Like, “I watched three episodes of a show while making it” easy.
Here’s why you’re going to fall in love:
No meat, no problem. Even your carnivore uncle will be like, “Wait, this slaps.”
Customizable AF. Hate mushrooms? Cool, toss ‘em. Love bell peppers? Add ten. You do you.
Chimichurri = magic. It’s bright, herby, garlicky heaven in a bowl. You’ll want to put it on everything. Fries? Yep. Eggs? Do it. Ice cream? Okay, maybe don’t.
Perfect for grill rookies. If you can thread stuff on a stick and not set your house on fire, you’re golden.
Ingredients You’ll Need
Here’s what you’ll need for both the skewers and that dreamy chimichurri sauce. Keep it casual—you don’t need a gourmet pantry for this.
For the skewers:
- 1 zucchini – chopped into thick-ish coins
- 1 yellow squash – same treatment as the zucchini
- 1 red bell pepper – cut into chunky squares
- 1 red onion – peeled and quartered
- 8 oz mushrooms – cremini or button, just keep ’em whole
- 2–3 tablespoons olive oil – for that sexy grill gloss
- Salt & pepper – don’t skip this or your veggies will taste like… warm sadness
- Wooden or metal skewers – If using wooden ones, soak them for 30 mins unless you enjoy spontaneous fire
For the chimichurri:
- 1 cup fresh parsley – flat-leaf, not that curly nonsense
- 2–3 garlic cloves – go wild
- 1/2 cup olive oil – the good stuff if you’re feeling fancy
- 2 tbsp red wine vinegar – adds zing
- 1 tsp dried oregano – because rules are rules
- 1/2 tsp red pepper flakes – more if you like pain
- Salt to taste – start small, adjust later
Step-by-Step Instructions
- Prep your veggies. Chop everything into skewer-friendly chunks. You want pieces big enough to survive the grill without turning to mush.
- Marinate the goods. Toss your chopped veggies in olive oil, salt, and pepper. Let them hang out for 10–15 minutes while you work on your sauce.
- Make the chimichurri. Throw everything (parsley, garlic, vinegar, oil, oregano, red pepper flakes, salt) into a blender or food processor. Pulse until it’s somewhere between a sauce and a chunky dressing. Taste it. Do a little happy dance.
- Assemble the skewers. Thread the veggies onto your sticks in whatever order makes your soul happy. Alternate colors for ✨aesthetic✨ or embrace chaos. Up to you.
- Grill time, baby. Fire up your grill (or grill pan if you’re indoor-only). Medium-high heat is your friend here. Cook the skewers for about 8–10 minutes, turning every few minutes, until things are tender and a little charred.
- Serve with chimichurri. Drizzle that green goodness all over your skewers, or serve it on the side like a classy dipping sauce. Bonus points if you mop it up with crusty bread.
Yummy Conclusion
And there you have it—grilled veggie skewers with chimichurri, aka proof that eating plants can be fun. Easy, colorful, and low-key addictive, this recipe is one of those low-effort, high-reward dishes you’ll come back to every time (or whenever you’re feeling grill-y).
So go forth and skewer with confidence. Fire up that grill, slather on that sauce, and pat yourself on the back. Whether you share with friends or eat all six skewers standing over the sink (no judgment), you’ve officially leveled up.
👩🍳 Now go impress someone—or yourself—with your new culinary skills. You’ve earned it.