# 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, sliced into thick rounds
04 - 1 red onion, cut into wedges
05 - 8 ounces cremini or button mushrooms, halved if large
06 - 1 small eggplant, cut into thick half-moons
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 3/4 teaspoon sea salt
10 - 1/2 teaspoon 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)
# Directions:
01 - Soak wooden skewers in cold water for 20 minutes to minimize burning; if using metal skewers, skip this step.
02 - Light the grill and bring to medium-high heat, targeting approximately 400°F; clean and oil the grates.
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 evenly coated.
04 - Thread the seasoned vegetables alternately onto skewers, leaving a little space between pieces so heat circulates while keeping them compact enough to turn easily.
05 - Place skewers over direct heat and grill 10 to 15 minutes, turning every 3 to 4 minutes, until vegetables are tender with light char marks.
06 - While the skewers cook, whisk together parsley, cilantro (if using), garlic, extra-virgin olive oil, red wine vinegar, dried oregano, crushed red pepper flakes, sea salt, black pepper and lemon zest until combined; adjust seasoning to taste.
07 - Transfer skewers to a platter, let rest 2 minutes, then either drizzle with chimichurri or serve the sauce alongside for guests to spoon over their portions; serve immediately.
