Balsamic Veggie Skewers – Healthy and Quick to Grill
These Balsamic Veggie Skewers are quick to prepare, vegan, gluten-free, and perfect for a weeknight grill. Loaded with peppers, zucchini, red onion, tomatoes and mushrooms marinated in a tangy balsamic dressing.
Looking for a quick and healthy dinner option? These Balsamic Veggie Skewers are your answer! Perfectly grilled and bursting with flavor, they make a delightful weeknight meal with minimal effort.
Balsamic Veggie Skewers
- Quick to prepare, perfect for busy weeknights.
- Loaded with seasonal vegetables marinated in a rich balsamic dressing.
- Vegan and gluten-free, making them suitable for various diets.
Ingredients
- 1 Red Bell Pepper, cut into chunks
- 1 Zucchini, sliced
- 1 Red Onion, cut into chunks
- 8 Cherry Tomatoes
- 1 cup Mushrooms, halved
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Wood or Metal Skewers (like these kebob skewers)
How to Make
To prepare these delicious Balsamic Veggie Skewers, start by marinating the vegetables. In a large bowl, mix the balsamic vinegar, olive oil, salt, and pepper together. Add the veggies and let them marinate for about 15-30 minutes. Meanwhile, you can preheat your grill to medium-high heat. Once marinated, thread the vegetables onto skewers, alternating colors for a colorful presentation. Grill for 10-15 minutes, turning occasionally until veggies are tender and slightly charred. Enjoy these skewers hot off the grill!
Tips
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Feel free to mix and match your favorite vegetables based on the season.
- Add your favorite herbs for an extra flavor boost!
Make-Ahead
Prep the veggies and marinate them up to a day ahead. Store them in the fridge until ready to grill.
Storing
Leftover skewers can be stored in an airtight container in the fridge for up to 3 days.
Freezing
Due to the texture change of grilled vegetables, it’s not recommended to freeze skewers once cooked.
Reheating
Gently reheat in the microwave for a minute or two, or warm them on a skillet over low heat until heated through.
Serving Suggestions
Serve alongside grilled chicken or tofu, or mix into a quinoa salad for a complete meal. Perfect for outdoor barbecues or packed in lunchboxes!
Related Recipes
- Mediterranean Grilled Vegetable Platter
- Quinoa and Vegetable Salad
- Grilled Chicken and Veggie Skewers
- Herbed Couscous and Veggies
Ingredients
- 1 Red Bell Pepper, cut into chunks
- 1 Zucchini, sliced
- 1 Red Onion, cut into chunks
- 8 Cherry Tomatoes
- 1 cup Mushrooms, halved
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Wood or Metal Skewers
Instructions
Mix dressing
Mix balsamic vinegar, olive oil, salt, and pepper in a bowl.
Marinate vegetables
Marinate the veggies for 15-30 minutes.
Preheat grill
Preheat grill to medium-high heat.
Skewer vegetables
Thread marinated veggies onto skewers, alternating colors.
Grill until tender
Grill for 10-15 minutes, turning occasionally, until tender and slightly charred.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Feel free to mix and match your favorite vegetables based on the season.
- Add your favorite herbs for an extra flavor boost!
Nutrition Facts
Frequently asked questions
Can I substitute vegetables in these Balsamic Veggie Skewers?
Yes. Feel free to swap in your favorite vegetables based on what you have on hand or what’s in season.
Are these skewers vegan and gluten-free?
Yes. They are vegan and gluten-free as written.
How long should I marinate?
Marinate for 15-30 minutes for best flavor; longer marination won’t hurt if you have time.
What should I serve with the skewers?
They’re delicious on their own or served with quinoa, a grain salad, or a green side dish.
Can I use wooden skewers, and do I need to soak them?
Yes. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
