# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, cut into 1.5-inch pieces
02 - 1 yellow bell pepper, cut into 1.5-inch pieces
03 - 1 zucchini, sliced into 1/2-inch rounds
04 - 1 red onion, cut into wedges
05 - 8 button mushrooms, cleaned and halved if large
06 - 1 small eggplant, cut into 1-inch cubes
07 - 1 cup cherry tomatoes
08 - 2 tablespoons olive oil
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ Chimichurri Sauce
11 - 1 cup fresh parsley, finely chopped
12 - 1/4 cup fresh cilantro, finely chopped
13 - 3 cloves garlic, minced
14 - 2 tablespoons red wine vinegar
15 - 1/2 cup extra-virgin olive oil
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon crushed red pepper flakes (optional)
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
# Steps to Follow:
01 - Immerse wooden skewers in water for at least 30 minutes to prevent burning during grilling.
02 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
03 - In a large mixing bowl, combine all prepped vegetables with olive oil, kosher salt, and black pepper. Toss thoroughly until vegetables are evenly coated.
04 - Thread vegetable pieces onto skewers, alternating colors and textures for visual appeal and balanced flavor.
05 - Place skewers on grill. Cook for 12–15 minutes, turning every 3–4 minutes, until vegetables are tender and show light char marks.
06 - In a bowl, combine parsley, cilantro, minced garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Whisk in olive oil until the mixture is well blended and vibrant.
07 - Remove skewers from grill and transfer to serving platter. Drizzle chimichurri sauce generously over vegetables, offering additional sauce on the side.
