Grilling season is officially upon us! While steaks, burgers, and hot dogs usually claim the spotlight at a weekend BBQ, let’s not forget about the side dishes. If you want to balance out the heavy pasta salads and meats, you need this incredibly vibrant and healthy summer recipe.
These Balsamic Grilled Veggie Skewers are a feast for the eyes and the stomach. Threading a rainbow of fresh summer vegetables onto skewers and brushing them with a sweet, tangy, and garlicky balsamic glaze transforms them into a masterpiece. The high heat of the grill caramelizes the natural sugars in the veggies and the balsamic vinegar, creating beautifully charred, irresistible edges. It’s the perfect cookout side dish that happens to be naturally vegan and low-carb!
🛒 The Ingredients (Eat the Rainbow!)
The beauty of grilled veggies on the grill is that you can use whatever is lingering in your crisper drawer. Here is my favorite “Rainbow” combination:
The Veggies:
- Red: 1 Large Red Bell Pepper & 1 cup Cherry Tomatoes.
- Orange/Yellow: 1 Yellow Bell Pepper & 1 Yellow Summer Squash.
- Green: 1 large Zucchini.
- Purple: 1 large Red Onion.
- Brown: 8 oz Whole Baby Bella Mushrooms (wiped clean, stems removed).
The Garlic Balsamic Glaze:
- 1/4 cup Balsamic Vinegar.
- 3 tbsp Extra Virgin Olive Oil.
- 2 cloves Fresh Garlic, minced.
- 1 tbsp Maple Syrup or Honey (This helps the veggies caramelize and stick to the grill marks!).
- 1 tsp Dried Italian Seasoning (or dried oregano).
- Salt & Freshly Cracked Black Pepper.
👩🍳 Step-by-Step Instructions
Step 1: The Wooden Skewer Hack 🛑
If you are using wooden bamboo skewers, you MUST soak them in warm water for at least 30 minutes before threading the vegetables. If you skip this step, the exposed wood will catch on fire on the grill and your veggies will fall into the coals! (Metal skewers don’t need soaking).
Step 2: The “Uniform Cut” Rule
Chop your zucchini, squash, bell peppers, and red onion into uniform 1-inch chunks. If some pieces are huge and others are tiny, they won’t touch the grill grates evenly, and some will burn while others stay raw.
Step 3: Whisk the Glaze
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, maple syrup, herbs, salt, and pepper.
Step 4: Thread the Skewers
Thread the vegetables onto your soaked skewers, alternating colors to create a beautiful rainbow effect.
Pro-Tip: Push the veggies close together so they don’t spin around when you try to flip them on the grill!
Step 5: Brush and Grill
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates.
Brush the skewers generously with the balsamic glaze (Save about 1/3 of the glaze for later!). Place the skewers on the grill and cook for 10-12 minutes, turning every 3 minutes, until the vegetables are tender-crisp and have nice dark char marks.
Step 6: The Final Flavor Boost
Remove the skewers from the grill and place them on a serving platter. Immediately brush them with the reserved balsamic glaze while they are still hot so they absorb all that fresh, garlicky flavor. Serve immediately!
💡 Make it a Full Meal:
These skewers are the perfect side dish for grilled chicken or steak, but you can also turn them into a main course! Serve the grilled vegetables over a bed of fluffy quinoa or couscous, and top with a sprinkle of crumbled feta cheese for a satisfying meatless summer dinner.
