Instructions

01
In a medium bowl, gently toss the red and yellow bell pepper chunks and tomato wedges with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Set aside for 10 minutes.
02
Thread the bell peppers and tomato wedges alternately onto metal or soaked wooden skewers, packing them snugly but not too tightly.
Herb says
If your veggies are too loose, they’ll spin on the skewer and you’ll lose that coveted grill char. Tighten up, but don’t crush them.
03
Preheat the grill to medium-high heat, about 400°F. Clean and oil the grates well.
04
While the grill heats, make the chimichurri: In a bowl, mix together the remaining 1/4 cup olive oil, red wine vinegar, parsley, cilantro, garlic, dried oregano, crushed red pepper flakes, 3/4 teaspoon salt, and black pepper until well combined.
Herb says
Add the vinegar before the oil so the herbs absorb the acid and the flavors bloom before getting coated in fat.
05
Place the skewers on the grill. Cook, turning every 2-3 minutes, until peppers are tender and slightly charred and tomatoes are blistered but still intact, 8-10 minutes total.
06
During the last 2 minutes of grilling, brush skewers generously with the chimichurri sauce, turning once to coat all sides.
Herb says
Applying the sauce right at the end keeps the herbs bright and prevents burning, chimichurri likes a cameo, not a marathon.
07
Transfer skewers to a platter and let rest for 3 minutes before serving. Drizzle with additional chimichurri and serve the rest on the side.

Pepperazzi Grill