Grilled Garlic & Summer Squash Skewers Recipe with Chimichurri

Chimichurri sauce adds bold, herby flavor to Grilled Garlic & Summer Squash Skewers.

From “Pure Food”
July 2015

  • Choose a colorful array of fresh vegetables to create these delicious grilled skewers.
    Photo by Quentin Bacon
  • Supply your family with healthy, clean meals all year with “Pure Food” by Veronica Bosgraaf. This cookbook is organized by month to help you take advantage of seasonal produce.
    Cover courtesy Clarkson Potter

Yield: Makes six 10-inch skewers

Bring more whole, real ingredients into your kitchen and replace processed foods with Pure Food (Clarkson Potter, 2015) from Veronica Bosgraaf, founder of the Pure Bar. This cookbook offers seasonal recipes and tips for “cleaning” your kitchen and lifestyle. The following recipe for grilled skewers is the perfect summer grilling dish.

This book can be purchased from the Mother Earth Living store: Pure Food.

Summer begs for grilling. Many people think a grill is just for meat, but once you’ve had a little experience with grilling fresh produce, the grill will become your best friend in the hot summer months. There is something unique about cooking on a grill—it just makes the flavors of ingredients blend superbly well and brings out the best in vegetables.

In this recipe I combine a sauce called chimichurri—a green, herby sauce usually used to marinate meat—with a colorful array of vegetables. The hearty squash really takes on the chimichurri flavors. It’s the perfect summer grilling dish!

Grilled Garlic & Summer Squash Skewers Recipe with Chimichurri


• 1⁄4 cup finely chopped fresh parsley leaves
• 1⁄4 cup finely chopped fresh basil leaves
• 3 garlic cloves, minced
• 1⁄2 cup extra-virgin olive oil
• 1 teaspoon sea salt
• 1⁄2 teaspoon freshly ground black pepper

• 12 large garlic cloves
• Olive oil, for drizzling
• 1 medium zucchini, sliced 1⁄2 inch thick
• 1 medium yellow squash, sliced 1⁄2 inch thick
• 1 red bell pepper, cored, seeded, and cut into 1-inch pieces


1. For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside.

2. Preheat the oven to 350 degrees F.

3. For the skewers, place the garlic cloves on a small baking sheet, drizzle with the olive oil, and toss well. Roast until lightly golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash, and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.

4. Preheat a grill pan over high heat or an outdoor grill to high. Grill the skewers until lightly brown and cooked through, about 3 minutes per side. Drizzle with any remaining sauce and serve hot.

Recipes from Pure Food

Hummus Pizza Recipe with Arugula & Wild Mushrooms
Marinated Haricots Verts Recipe with Cherry Pasta Salad

This recipe has been reprinted with permission from Pure Food: Eat Clean with Seasonal, Plant-Based Recipes by Veronica Bosgraaf and published by Clarkson Potter, 2015. Purchase this book from our store: Pure Food.

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