# What You 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 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, optional
18 - 0.25 teaspoon salt
19 - 0.25 teaspoon black pepper
# How To Make It:
01 - Soak wooden skewers in water for at least 30 minutes before grilling to prevent charring.
02 - Preheat grill to medium-high heat, maintaining a temperature of approximately 400°F.
03 - In a large bowl, combine all prepared vegetables with 2 tablespoons olive oil, salt, and black pepper. Toss until all pieces are evenly coated with oil and seasoning.
04 - Thread vegetables onto skewers in alternating order, varying vegetable types for balanced color and flavor distribution throughout each skewer.
05 - Place skewers on preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes until vegetables become tender with light charring on edges.
06 - While vegetables grill, 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 into a cohesive sauce.
07 - Remove grilled skewers from heat and arrange on a serving platter. Drizzle generously with prepared chimichurri sauce and provide additional sauce on the side for individual preference.
