# What You Need:
→ Veggie Kabobs
01 - 1 red bell pepper, cut into 1 1/2-inch pieces
02 - 1 yellow bell pepper, cut into 1 1/2-inch pieces
03 - 1 medium zucchini, cut into 3/4-inch thick rounds
04 - 1 red onion, cut into wedges
05 - 8 oz cremini or button mushrooms, 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 cloves garlic, 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 freshly ground black pepper
20 - Zest of 1/2 lemon (optional)
# Directions:
01 - Submerge wooden skewers in cold water for at least 20 minutes to prevent burning during grilling.
02 - Heat the grill to medium-high, aiming for a surface temperature of approximately 400°F.
03 - In a large bowl, combine bell peppers, zucchini, red onion, mushrooms and eggplant with olive oil, dried oregano, sea salt and black pepper; toss until all pieces are evenly coated.
04 - Thread the vegetables onto the prepared skewers, alternating types and leaving a small space at each end; pack the pieces snugly but not compressed to allow heat circulation.
05 - Place skewers over direct heat and grill 10 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender and lightly charred at the edges.
06 - While the skewers cook, combine parsley, cilantro (if using), minced garlic, olive oil, red wine vinegar, dried oregano, crushed red pepper, sea salt, black pepper and lemon zest in a bowl; mix thoroughly and adjust seasoning.
07 - Transfer the grilled skewers to a platter, allow them to rest for 2 minutes, then either drizzle with chimichurri or serve the sauce on the side for guests to spoon.
