Flavorful Vegetable Kabobs with Chimichurri

Ingredients

• 1 red bell pepper, cut into 1 ½-inch pieces
• 1 yellow bell pepper, cut into 1 ½-inch pieces
• 1 medium zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 8 oz (225 g) cremini or button mushrooms
• 1 small eggplant, cut into thick half-moons
• 2 tbsp olive oil
• 1 tsp dried oregano
• ¾ tsp sea salt
• ½ tsp black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped (optional)
• 2 cloves garlic, minced
• ½ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp crushed red pepper flakes
• ¼ tsp black pepper
• Zest of ½ lemon (optional)