Grilled Veggie Skewers with Balsamic Glaze
Take your veggie skewers to the next level with this recipe for Grilled Veggie Skewers with Balsamic Glaze. The garlicy-tangy sauce puts these veggies over the top!
Since we’re heading into BBQ season, I figured it’s time to start sharing some of my favorite side dishes for the grill.
Classic sides like potato salad, pasta salad, and slaw are all great, but if you’re already firing up the grill, it’s nice to have a side that can be cooked right next to your burgers and hotdogs.
Enter the best vegetable kabobs you’ll every try! There’s a little secret that separate these from the boring, flavorless kabobs that you might have had in the past…
taking your veggies to the next level
If you’re new around here, there’s something you should know about me: I take my sauces very seriously. I’m convinced that a good sauce can transform a dish from just-okay to fantastic. That is definitely the case here!
This balsamic-based vinaigrette is phenomenal. When you brush it over the skewers as they cook, the results is a caramelized glaze that perfectly seasons the vegetables.
You can also use the sauce as a salad dressing or meat marinade. Or, do what I did last weekend–throw some sliced baguette and the grill and dip in the leftover sauce! The veggies and grilled bread make for a perfect, light summer meal.
Prepping and Storing Grilled Veggie SKewers
All you need to do is chop your veggies and whisk together the sauce ingredients before grilling. I’ve found that with the vegetable listed in this recipe, I can chop everything and assemble the skewers up to 2 days in advance without them getting mushy. Just make sure you cover them and refrigerate.
These are also great for weekly meal prep! Jeff loved them so much the first time i made them that he said he wanted them around all week for a quick veggie side.
I grilled up a big batch on Sunday, removed the skewers, and stored them in a big bowl with leftover dressing on the side. I’m writing this on Thursday, and the veggies are still delicious (and almost gone)!
It makes it so much easier to get my veggies in throughout the week this way!
MOre recipes for the grill
Any of these recipes would pair perfectly with the veggie skewers:
- Chili Lime Burgers
- The Best Carne Asada
- Jalapeno Popper Turkey Burgers
- Chipotle Lime Shrimp
- Citrus-Marinated Chicken
- All-in-One Burgers
I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!
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Grilled Veggie Skewers with Balsamic Glaze
- 8-10 wooden skewers
- 2 medium red onion
- 2 medium zucchini
- 2 medium summer squash
- 2 red bell pepper
- (other potential veggie/fruit choices: mushrooms, cherry tomatoes, pineapple, etc.)
FOR THE BALSAMIC VINAIGRETTE
- 1/2 cup balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1/4 cup water
- 2 cloves garlic, finely minced
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- 1 tsp Italian seasoning
- 1/2 tsp salt
- freshly ground black pepper
- Soak at least 10 wooden skewers in water for at least 20 minutes. The total number of skewers will vary depending on the size of your vegetables and how big you chop them.
- Whisk all vinaigrette ingredients together in a small both and set aside.
- For the red onion, cut the ends off, peel, then slice in half length-wise. Chop each half into fourths.
- Seed and chop each bell pepper into about 1-inch pieces.
- Chop the zucchini and summer squash into rounds. All of your veggie pieces should be approximately the same size.
- Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Lightly coat skewers with cooking spray.
- Grill the skewers over medium-high heat for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges. Continually brush with vinaigrette while cooking.
- Remove skewers from heat and drizzle with a little more vinaigrette before serving.