Colorful and delicious Vegetable Kebabs seasoned with homemade Chimichurri Sauce is something that I love to make during grilling season. It’s a simple dish, easy to prepare and it taste great. Perfect for serving on its own, with Chimichurri Sauce, or for mixing in with salad or as pairing for any protein or even seafood.

Eating vegetable should be boring, for me it’s all about using vegetables that you enjoy eating and being creative on ways to prepare and cook it. This Vegetable Kebab is something that I will call as a different way of serving vegetables. It’s healthy, delicious and kind of playful and pleasing to the eye with its vibrant colors. You won’t look at bell peppers and zucchini the same way again once you make this.

I always love grilled foods, that is why I don’t restrict myself to only Summer when I want to grill something. Call me crazy, but I do grill even during Winter. It gets cold in Vancouver but not as snowy as other provinces so staying outside to grill something is not as bad as you think. Besides, I don’t grill outside when it’s – 10C, I’m not that crazy yet 🙂 I grill almost anything, I love grilling chicken the most, and seafood too. Lately, I have added vegetables in my list, grilled vegetables tend to have better taste specially when it gets charred and smoked. It makes simple vegetable stands out, just like this bell pepper, zucchini and onion kebabs. Simple ingredients, delicious healthy kebabs.

Preparing the Wooden Skewers

I’m using the wooden skewers because I don’t have the stainless steel one, but if you have the later that’s a better option because it don’t get burnt plus it’s re-usable which is awesome. Anyway, I’m hoping to get one of those, hopefully soon. For using, when using a wooden skewers it helps to submerge the skewers in water at least 1 hour before using it. The more water it absorbs, the better so leave it as long as possible. If you don’t have time to do this, which happened a lot of times to me what you can do is to wrap the end of the skewers with aluminum foil just for protection. Be careful though is touching it because it gets really hot, but at least it will not get burnt.

Preparing the Marinade Seasoning

This Vegetable Kebabs were seasoned using a homemade Chimichurri Sauce. I like the blend of spices in this sauce, it gave a nicer fresh taste than just using salt and pepper to season it. You can make a large batch of Chimichurri Sauce and use it as dipping sauce for meat and meat marinade.

Threading it

Time to do the threading of the vegetables. You can do it in the order that you like, there is no right or wrong here. Since bell peppers have hollow center the cut pieces will have a curve, and this goes the same with onion unlike zucchini which is flat when sliced. When threading the bell pepper and onion, thread it in a way that the hollow side is facing away from you, it should be facing up. this will give more space for each pieces.

Grilling It

Hot greased grill please. I always do this regardless of what I am grilling. Just like baking you also need to pre-heat and grease the grill before using it to avoid sticking, it will also give a nice browning. So don’t forget to skip this step, although vegetables are not as sensitive to sticking as compare to meat.

Serving It

You can enjoy it however you want to. Have it on its own as a side dish , mix it with noodles or mix it with quinoa or rice. However you plan to serve it, don’t forget to serve with the remaining Chimichurri Sauce.

Ingredients:

• 1 Large Red Bell Pepper
• 1 Large Green Bell Pepper
• 1 Large Yellow or Orange Bell Pepper
• 1 Red Onion
• 1 Small Zucchini
• 1/4 cup Chimichurri Sauce
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 tbsp Olive Oil
• Juice of 1/2 Lemon

Instructions:

1. Pre-heat the Grill: Grease the grill with olive oil and pre-heat the grill for 15 minutes of until it reaches 400F.
2. Prepare Skewers: If using wooden skewers, submerge the skewers into water at least 1 hour OR wrap the end with aluminum foil.
3. Cut and Marinade Vegetables:  Cut the vegetables and get them as close sizes as possible. Transfer all the vegetables in a bowl. Toss in olive oil, salt, pepper, lemon juice and Chimichurri Sauce
4. Threading: Thread the vegetables in the order that you prefer. Do this until all are used up and threaded.
5. Grill: Grill the skewers about 8-10 minutes each side checking from time to time to make sure the vegetables are not getting too burnt.
6. Dipping Sauce:  Serve with remaining Chimichurri Sauce on the side

Makes 7 skewers

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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