# What You'll Need:
→ Veggie kabobs
01 - 1 red bell pepper, cut into 1½-inch pieces
02 - 1 yellow bell pepper, cut into 1½-inch pieces
03 - 1 medium zucchini, cut into thick rounds (about 1/2-inch)
04 - 1 red onion, cut into wedges
05 - 8 oz cremini or button mushrooms, stems trimmed
06 - 1 small eggplant, cut into 1/2-inch-thick half-moons
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 3/4 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
→ Chimichurri sauce
11 - 1 cup fresh flat-leaf parsley, finely chopped
12 - 1/4 cup fresh cilantro, finely chopped (optional)
13 - 2 garlic cloves, minced
14 - 1/2 cup extra-virgin olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon crushed red pepper flakes
18 - 3/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
20 - Zest of 1/2 lemon (optional)
# How-To Steps:
01 - Place wooden skewers in cold water for 20 minutes to reduce the risk of burning on the grill.
02 - Light the grill and heat to medium-high, approximately 400°F, with a clean, oiled grate.
03 - In a large bowl combine bell peppers, zucchini, red onion, mushrooms, and eggplant with 2 tablespoons olive oil, 1 teaspoon dried oregano, 3/4 teaspoon sea salt, and 1/2 teaspoon black pepper until vegetables are evenly coated.
04 - Thread the vegetables onto skewers, alternating colors and textures; pack firmly but leave small gaps so heat circulates evenly.
05 - Place skewers on the hot grill and cook 10 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender and lightly charred.
06 - While the skewers grill, combine parsley, cilantro (if using), minced garlic, 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and lemon zest in a bowl; stir to emulsify and adjust seasoning to taste.
07 - Transfer skewers to a platter, drizzle with chimichurri or serve the sauce alongside, and serve immediately.
