Print

Flavorful Grilled Vegetable Kabobs Recipe with Easy Balsamic Marinade

grilled vegetable kabobs - featured image
Print Recipe

These grilled vegetable kabobs feature a smoky, tender texture with a tangy balsamic marinade that caramelizes beautifully on the grill. Perfect for quick weeknight dinners or casual cookouts, they are adaptable, delicious, and naturally vegan and gluten-free.

Ingredients

Scale
  • Bell peppers (red, yellow, or orange), cut into 1.5-inch pieces
  • Zucchini, sliced into thick rounds or half-moons
  • Red onion, cut into chunks
  • Mushrooms (cremini or button), whole or halved
  • Cherry tomatoes (optional, add at the end)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian herbs or fresh chopped rosemary (optional)

Instructions

  1. Prepare the vegetables: Wash and cut bell peppers into 1.5-inch chunks, slice zucchini into thick rounds or half-moons, chop red onion into large pieces, and halve mushrooms if large. Keep cherry tomatoes whole for later.
  2. Make the balsamic marinade: In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, black pepper, and dried Italian herbs until glossy and slightly thickened.
  3. Marinate the vegetables: Add cut vegetables (except cherry tomatoes) to the marinade and toss gently until evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  4. Assemble the kabobs: Thread marinated vegetables onto skewers, alternating colors and types. Add cherry tomatoes at the end to prevent bursting.
  5. Preheat the grill to medium-high heat (around 400°F). Clean and lightly oil the grates.
  6. Grill the kabobs for 12-15 minutes, turning every 6-8 minutes until grill marks appear and vegetables are tender but not mushy.
  7. Remove kabobs from grill and let rest a few minutes. Optionally brush with extra balsamic glaze or sprinkle fresh herbs before serving.

Notes

Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Marinate vegetables for at least 30 minutes to enhance flavor and caramelization. Use tongs to turn kabobs to avoid piercing and losing juices. Add cherry tomatoes last to prevent bursting. If no grill is available, use a broiler or grill pan indoors.

Nutrition

Keywords: grilled vegetable kabobs, balsamic marinade, easy grilled veggies, vegan kabobs, gluten-free, summer grilling, healthy side dish

Find it online: https://atomicbite.com/flavorful-grilled-vegetable-kabobs-recipe-with-easy-balsamic-marinade/