# 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 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
# How to Prepare:
01 - Submerge wooden skewers in water for a minimum of 30 minutes to prevent charring during grilling.
02 - Heat grill to medium-high temperature, approximately 400°F.
03 - Combine all prepared vegetables in a large mixing bowl with 2 tablespoons olive oil, salt, and black pepper. Toss thoroughly until vegetables are evenly coated.
04 - Thread seasoned vegetables onto skewers in alternating pattern to achieve balanced color and flavor distribution.
05 - Place skewers on preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes until vegetables develop light char marks and achieve tender texture.
06 - In a separate bowl, combine parsley, cilantro, minced garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Gradually whisk in extra-virgin olive oil until fully incorporated and emulsified.
07 - Remove grilled skewers from heat and arrange on serving platter. Drizzle generously with prepared chimichurri sauce and provide additional sauce on the side for individual preference.
