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Fresh Grilled Vegetable Skewers Recipe Easy Balsamic Marinade for Perfect BBQ

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These fresh grilled vegetable skewers with a tangy balsamic marinade are quick, easy, and perfect for summer barbecues or a healthy dinner. The marinade adds a smoky, slightly sweet flavor that caramelizes beautifully on the grill.

Ingredients

Scale
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 medium zucchini, sliced into 1/2-inch thick rounds
  • 1 medium yellow squash, sliced into 1/2-inch thick rounds
  • 8 oz (225 g) button mushrooms, cleaned and stems trimmed
  • 1 small red onion, cut into wedges
  • About 12 cherry tomatoes (optional)
  • 1/4 cup (60 ml) aged balsamic vinegar
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Wash and cut the vegetables into uniform pieces about 1-inch squares or rounds. Leave cherry tomatoes whole if using. (10 minutes)
  2. In a mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper until combined and slightly emulsified. (5 minutes)
  3. Add the cut vegetables to the marinade bowl and toss gently to coat all pieces. Cover and refrigerate for 20 to 30 minutes to let flavors soak in. (Up to 2 hours if prepping ahead)
  4. Remove veggies from marinade, letting excess drip off. Thread the vegetables onto skewers, alternating colors and types. Leave space between pieces for heat circulation. (10 minutes)
  5. Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
  6. Place skewers on the hot grill. Cook for 10 to 12 minutes total, turning every 3 minutes until veggies are tender and have nice char marks. Watch for flare-ups and move skewers if needed.
  7. Brush the skewers lightly with leftover marinade or a little extra olive oil for shine and flavor. Serve immediately.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Do not marinate vegetables for longer than 30 minutes to avoid mushiness. Turn skewers frequently to cook evenly and prevent flare-ups. Use medium-high heat for best char marks. Leftover marinade can be brushed on at the end for extra flavor.

Nutrition

Keywords: grilled vegetable skewers, balsamic marinade, BBQ vegetables, healthy grilling, summer recipes, vegan skewers, gluten-free

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