# Components:
→ 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 0.5-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 - 0.5 teaspoon freshly ground black pepper
→ Chimichurri Sauce
11 - 1 cup fresh parsley, finely chopped
12 - 0.25 cup fresh cilantro, finely chopped
13 - 3 cloves garlic, minced
14 - 2 tablespoons red wine vinegar
15 - 0.5 cup extra-virgin olive oil
16 - 1 teaspoon dried oregano
17 - 0.5 teaspoon crushed red pepper flakes
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper
# Method steps:
01 - Soak wooden skewers in water for at least 30 minutes if using wooden skewers.
02 - Preheat grill to medium-high heat, reaching 400°F.
03 - In a large bowl, toss all prepared vegetables with olive oil, kosher salt, and black pepper until evenly coated.
04 - Thread seasoned vegetables onto skewers, alternating types for balanced color and flavor distribution.
05 - Place skewers on grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes until vegetables are tender with light char marks.
06 - While grilling, combine parsley, cilantro, minced garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl. Whisk in extra-virgin olive oil until thoroughly blended.
07 - Remove skewers from grill and arrange on a serving platter. Drizzle generously with chimichurri sauce and serve remaining sauce on the side.
