# Components:
→ For the Veggie Kabobs
01 - 1 red bell pepper, cut into 1 ½-inch pieces
02 - 1 yellow bell pepper, cut into 1 ½-inch pieces
03 - 1 medium zucchini, sliced into thick rounds
04 - 1 red onion, cut into wedges
05 - 8 oz (225 g) cremini or button mushrooms
06 - 1 small eggplant, cut into thick half-moons
07 - 2 tbsp olive oil
08 - 1 tsp dried oregano
09 - ¾ tsp sea salt
10 - ½ tsp black pepper
→ For the Chimichurri Sauce
11 - 1 cup fresh flat-leaf parsley, finely chopped
12 - ¼ cup fresh cilantro, finely chopped (optional)
13 - 2 cloves garlic, minced
14 - ½ cup extra-virgin olive oil
15 - 2 tbsp red wine vinegar
16 - 1 tsp dried oregano
17 - ½ tsp crushed red pepper flakes
18 - ¾ tsp sea salt
19 - ¼ tsp black pepper
20 - Zest of ½ lemon (optional)
# Directions:
01 - Soak wooden skewers in water for 20 minutes to prevent burning.
02 - Preheat grill to medium-high heat (about 400°F/200°C).
03 - In a large bowl, toss the bell peppers, zucchini, red onion, mushrooms, and eggplant with olive oil, oregano, salt, and black pepper until evenly coated.
04 - Thread vegetables alternately onto skewers, packing firmly but not too tightly.
05 - Place skewers on the hot grill. Cook for 10–15 minutes, turning every 3–4 minutes, until vegetables are tender and lightly charred.
06 - Meanwhile, make the chimichurri: In a bowl, combine parsley, cilantro (if using), garlic, olive oil, vinegar, oregano, red pepper flakes, salt, black pepper, and lemon zest. Mix well.
07 - Transfer grilled veggie kabobs to a serving platter. Drizzle with chimichurri sauce or serve sauce on the side. Enjoy immediately.
