Grilled Vegetable Skewers with Balsamic Glaze

Grilled Vegetable Skewers with Balsamic Glaze is a colorful, fresh, and vibrant dish that perfectly captures the essence of summer dining. These skewers feature a medley of seasonal vegetables — such as bell peppers, zucchini, mushrooms, onions, and cherry tomatoes — grilled to smoky perfection and finished with a sweet-tangy balsamic glaze. The result is a visually stunning dish that bursts with natural flavor and texture.

This recipe celebrates simplicity and freshness. The balsamic glaze adds depth and a hint of sweetness that balances the smoky char of the grilled vegetables, turning a humble assortment of produce into something extraordinary. Whether served as a side dish, appetizer, or main course, these vegetable skewers are a healthy, delicious, and satisfying option for all occasions.

Why I Love This Recipe

I love this recipe because it combines everything I adore about grilling — the smoky aroma, vibrant colors, and bold flavors — into one dish that feels both light and indulgent. The vegetables caramelize beautifully on the grill, while the balsamic glaze enhances their natural sweetness and adds a restaurant-quality finish.

It’s also incredibly versatile and easy to prepare. You can mix and match your favorite vegetables, adjust the seasoning, and serve it alongside almost anything — from grilled tofu or meat to pasta or rice. It’s a dish that fits every mood, every diet, and every table.

Why It’s a Must-Try Dish

Grilled Vegetable Skewers with Balsamic Glaze is a must-try because it’s healthy, beautiful, and unbelievably flavorful. It showcases how simple ingredients can become extraordinary with the right balance of technique and seasoning.

Whether you’re a vegetarian, vegan, or just someone looking to add more fresh produce to your meals, this recipe proves that vegetables can be just as satisfying as any main dish. It’s perfect for barbecues, picnics, family dinners, or even meal prep for the week.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Calories: Approximately 180 kcal per serving
• Cuisine: Mediterranean / American
• Course: Side Dish / Appetizer / Main Course

Ingredients

For the Vegetable Skewers:

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into rounds
• 1 red onion, cut into large chunks
• 8–10 cherry tomatoes
• 8–10 button mushrooms (cleaned and trimmed)
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs (or oregano and thyme mix)
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tablespoon maple syrup or honey (optional, for sweetness)
• 1 teaspoon olive oil (optional, for sheen)

Optional Garnish:

• Fresh basil or parsley, chopped

Simple Cooking Directions

1. Prepare vegetables and thread them onto skewers.
2. Brush with olive oil and season with herbs, salt, and pepper.
3. Grill the skewers until charred and tender.
4. Drizzle with balsamic glaze before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables
Wash all the vegetables thoroughly. Cut them into similar-sized pieces so they cook evenly. Keep cherry tomatoes and mushrooms whole if small.

Step 2: Make the Balsamic Glaze
In a small saucepan, bring the balsamic vinegar and maple syrup (or honey) to a gentle simmer over medium heat. Stir occasionally and let it reduce by half, about 8–10 minutes, until it thickens into a syrupy consistency. Remove from heat and set aside to cool slightly.

Step 3: Season the Vegetables
In a large mixing bowl, toss the cut vegetables with olive oil, garlic powder, Italian herbs, salt, and black pepper. Mix until evenly coated.

Step 4: Assemble the Skewers
Thread the seasoned vegetables alternately onto skewers — for example, red bell pepper, zucchini, mushroom, onion, tomato, and repeat. This not only ensures even cooking but also creates a beautiful presentation.

Step 5: Grill the Skewers
Preheat the grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking. Grill the skewers for 10–12 minutes, turning occasionally, until vegetables are tender and slightly charred.

Step 6: Apply the Glaze
Brush or drizzle the balsamic glaze over the grilled vegetables just before removing them from the grill. The glaze will caramelize slightly from the heat, adding rich flavor and shine.

Step 7: Serve and Garnish
Transfer the skewers to a serving platter. Drizzle any remaining glaze over the top and sprinkle with chopped basil or parsley for freshness. Serve warm.

How to Serve This Recipe

Serve Grilled Vegetable Skewers with Balsamic Glaze immediately while warm. They make an excellent side dish to grilled tofu, vegan burgers, or roasted potatoes. You can also serve them as a light main course over quinoa, couscous, or rice. For parties, remove the vegetables from the skewers and toss them into a salad or pasta for a quick and colorful dish.

Recipe Tips

• Cut vegetables to uniform sizes to ensure even cooking.
• Soak wooden skewers in water for 20 minutes before grilling to prevent burning.
• Don’t overcook — you want the veggies slightly crisp, not mushy.
• Add the balsamic glaze at the end so it doesn’t burn on the grill.
• Double the glaze recipe and keep extra for salads or roasted dishes.

Variations for This Recipe

1. Mediterranean Style: Add cubes of tofu or tempeh and season with lemon juice, oregano, and rosemary.
2. Asian Twist: Replace balsamic glaze with teriyaki or soy-ginger glaze.
3. Spicy Version: Add crushed red pepper flakes or chili oil to the marinade for a touch of heat.
4. Herb-Infused Glaze: Add fresh thyme or rosemary sprigs to the balsamic reduction for extra aroma.
5. Roasted Oven Version: If you don’t have a grill, roast the skewers in a 425°F (220°C) oven for 15–18 minutes until caramelized.

Freezing and Storage Time

• Refrigeration: Store leftover grilled vegetables (removed from skewers) in an airtight container for up to 3 days. Reheat gently in a skillet or microwave before serving.
• Freezing: Not recommended, as the vegetables can lose texture and become watery after thawing.
• Balsamic Glaze: Can be stored in a sealed jar in the refrigerator for up to 2 weeks.

Special Equipment Needed

• Grill or grill pan
• Wooden or metal skewers
• Saucepan (for making the glaze)
• Mixing bowl and brush
• Tongs for flipping skewers

Conclusion

Grilled Vegetable Skewers with Balsamic Glaze is a dish that’s as beautiful to look at as it is delicious to eat. It celebrates the natural sweetness and freshness of vegetables, enhanced by the smoky char of grilling and the tangy richness of balsamic glaze.

This recipe is proof that healthy eating can be exciting, flavorful, and deeply satisfying. Whether served as a side dish, main course, or even an appetizer, it’s a versatile recipe that brings color and joy to any meal. With minimal effort and maximum flavor, this dish is a perfect reminder that sometimes, the simplest recipes are the most rewarding.

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Grilled Vegetable Skewers with Balsamic Glaze

Author: Anna Williams Cuisine: American Courses: Appetizer & Snacks

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 4 Calories: 180 kcal per serving

Description

Grilled Vegetable Skewers with Balsamic Glaze is a colorful, fresh, and vibrant dish that perfectly captures the essence of summer dining. These skewers feature a medley of seasonal vegetables — such as bell peppers, zucchini, mushrooms, onions, and cherry tomatoes — grilled to smoky perfection and finished with a sweet-tangy balsamic glaze.

Ingredients

Scale

1/2x 1x 2x 3x

For the Vegetable Skewers:

• 1 red 1 bell pepper, cut into 1-inch pieces
• 1 yellow 1 bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into rounds
• 1 red onion, cut into large chunks
• 8 cherry 8–10 tomatoes
• 8 button 8–10 mushrooms (cleaned and trimmed)
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs (or oregano and thyme mix)
• ¹⁄₂ teaspoon garlic powder
• Salt and black pepper to taste

For the Balsamic Glaze:

• ¹⁄₂ cup balsamic vinegar
• 1 tablespoon maple syrup or honey (optional, for sweetness)
• 1 teaspoon olive oil (optional, for sheen)

Optional Garnish:

• Fresh basil or parsley, chopped

Instructions

1. Step 1: Prepare the Vegetables : Wash all the vegetables thoroughly. Cut them into similar-sized pieces so they cook evenly. Keep cherry tomatoes and mushrooms whole if small.
2. Step 2: Make the Balsamic Glaze : In a small saucepan, bring the balsamic vinegar and maple syrup (or honey) to a gentle simmer over medium heat. Stir occasionally and let it reduce by half, about 8–10 minutes, until it thickens into a syrupy consistency. Remove from heat and set aside to cool slightly.
3. Step 3: Season the Vegetables : In a large mixing bowl, toss the cut vegetables with olive oil, garlic powder, Italian herbs, salt, and black pepper. Mix until evenly coated.
4. Step 4: Assemble the Skewers : Thread the seasoned vegetables alternately onto skewers — for example, red bell pepper, zucchini, mushroom, onion, tomato, and repeat. This not only ensures even cooking but also creates a beautiful presentation.
5. Step 5: Grill the Skewers : Preheat the grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking. Grill the skewers for 10–12 minutes, turning occasionally, until vegetables are tender and slightly charred.
6. Step 6: Apply the Glaze : Brush or drizzle the balsamic glaze over the grilled vegetables just before removing them from the grill. The glaze will caramelize slightly from the heat, adding rich flavor and shine.
7. Step 7: Serve and Garnish : Transfer the skewers to a serving platter. Drizzle any remaining glaze over the top and sprinkle with chopped basil or parsley for freshness. Serve warm.

Keywords: Grilled Vegetable Skewers with Balsamic Glaze