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Easy Grilled Vegetable Kabobs with Balsamic Glaze

grilled vegetable kabobs - featured image
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These easy grilled vegetable kabobs feature a smoky char and a tangy-sweet balsamic glaze, perfect for backyard BBQs or a healthy, colorful meal.

Ingredients

Scale
  • Red bell peppers, cut into 1.5-inch pieces
  • Zucchini, sliced into thick rounds or half-moons
  • Red onion, cut into wedges
  • Cherry tomatoes (optional)
  • Button mushrooms, whole or halved if large
  • 1 cup (240 ml) balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • Fresh garlic, minced (optional)
  • Olive oil (extra virgin, for brushing veggies)
  • Salt and freshly ground black pepper, to taste
  • Wooden or metal skewers (soaked if wooden)
  • Fresh herbs like basil or parsley for garnish (optional)

Instructions

  1. Wash and cut all the vegetables into uniform pieces about 1.5 inches to ensure even cooking.
  2. Soak wooden skewers in water for at least 30 minutes to prevent burning; metal skewers do not require soaking.
  3. In a small saucepan over medium heat, combine 1 cup balsamic vinegar and 2 tablespoons honey or maple syrup. Bring to a gentle boil, then reduce heat to a simmer and let reduce for 10-12 minutes until thickened to a syrupy consistency. Remove from heat and let cool slightly.
  4. Thread the vegetables onto skewers, alternating colors and textures (e.g., red pepper, zucchini, mushroom, onion, tomato).
  5. Preheat the grill to medium-high heat (about 400°F or 200°C). Clean and lightly oil the grates to prevent sticking.
  6. Lightly brush the assembled kabobs with olive oil and season with salt and pepper.
  7. Grill the kabobs for 10-12 minutes total, turning every 3-4 minutes until veggies are tender and slightly charred. Watch tomatoes closely to avoid burning.
  8. Just before serving, brush the kabobs with the balsamic glaze for a glossy finish and garnish with fresh herbs if desired.

Notes

Soak wooden skewers for at least 30 minutes before grilling to prevent burning. Use medium-high heat and turn kabobs every few minutes for even cooking and perfect grill marks. If glaze thickens too much, whisk in a splash of water to loosen. Leftover glaze can be refrigerated and gently warmed for reuse. Avoid microwaving leftovers to maintain texture.

Nutrition

Keywords: grilled vegetable kabobs, balsamic glaze, BBQ, healthy, vegetarian, vegan, gluten-free, summer recipe

Find it online: https://elvafood.com/easy-grilled-vegetable-kabobs-with-balsamic-glaze-recipe-for-perfect-bbq/