Sunshine on a skewer? Yes, please! These Grilled Veggie Skewers with Balsamic Glaze are one of my go-to recipes for making veggies feel like the star of the show. Whether you’re entertaining on the patio or just adding some flair to your weeknight dinner, these colorful beauties bring the flavor and the fun. Let’s fire up the grill and turn up the taste!
Why You’ll Love This Recipe
Anytime I want to add something vibrant and delicious to the table—especially when I need a meatless dish that still feels hearty—these skewers do the trick. They’re easy to prep, endlessly customizable, and that balsamic glaze? A total flavor punch.
- Fresh, colorful, and full of flavor – These skewers are as pretty as they are tasty.
- Perfect for grilling season – They’re quick-cooking and look beautiful on a platter.
- Easy to prep ahead – Chop, skewer, refrigerate, and they’re grill-ready when you are.
- Naturally vegetarian & easily vegan – A total crowd-pleaser for all kinds of eaters.
- The balsamic glaze is magic – Sweet, tangy, and the ultimate finishing touch.
Ingredients Breakdown
Essentials
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into ½-inch rounds
- 1 red onion, peeled and cut into wedges
- 8 oz baby bella mushrooms, stems trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Wooden or metal skewers
Pro Tips
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Choose veggies that stay firm when grilled—they’ll hold up better and won’t fall apart.
Step-by-Step Instructions
- Preheat your grill (or grill pan) to medium-high heat. You want it hot enough to get those irresistible grill marks.
- In a large bowl, toss the chopped veggies with olive oil, salt, pepper, garlic powder, and oregano until everything is evenly coated.
- Thread the veggies onto skewers, alternating colors and types for the prettiest presentation. Don’t pack them too tightly—give them room to char!
- Place skewers on the grill and cook for 10–12 minutes, turning occasionally, until the veggies are tender and lightly charred.
- While the skewers grill, drizzle some balsamic glaze over the finished ones, or reserve it for a little tableside flair.
- Serve warm, drizzle with extra glaze if desired, and enjoy!
Chef’s Tips and Tricks
- Marinate the veggies ahead of time (even an hour helps!) for extra depth of flavor.
- Cut veggies into similar sizes so they cook evenly—no one likes a burnt onion next to a raw mushroom!
- Don’t forget to season! Veggies love salt and spices just as much as proteins do.
- Use a grill basket if you’re short on time—same great flavor, no threading needed.
Recipe Variations and Serving Suggestions
- Swap in other veggies like cherry tomatoes, eggplant, or asparagus tips.
- Add cubed halloumi or tofu for a protein boost that grills beautifully.
- Serve over a bed of herbed couscous or quinoa for a full meal.
- Pair with grilled chicken, steak, or portobello burgers for a festive cookout menu.
- Double the balsamic glaze and use it on everything—trust me, it’s habit-forming.
FAQs
Can I make these ahead of time?
Absolutely! Prep and skewer the veggies up to 1 day ahead. Store them in the fridge and grill when ready to serve.
How do I make a quick balsamic glaze at home?
Just simmer 1 cup of balsamic vinegar with 1–2 tablespoons of honey or maple syrup until it’s reduced by half and syrupy. Done and done!
What if I don’t have a grill?
No problem—you can cook these on a stovetop grill pan or even roast them on a sheet pan at 425°F for about 20 minutes.
Recipe Card
Cook Time: 10–12 minutes
Total Time: 30 minutes
Ingredients:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 red onion, cut into chunks
- 8 oz baby bella mushrooms
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- Balsamic glaze for drizzling
- Wooden or metal skewers
Instructions:
- Preheat grill to medium-high heat.
- Toss vegetables with olive oil and seasonings.
- Thread onto skewers and grill 10–12 minutes, turning occasionally.
- Drizzle with balsamic glaze and serve.
Did these skewers steal your heart (or at least the spotlight at dinner)? I’d love to see how you served them up! Share your creations with #TheKitchensAid or tag me @thekitchensaid on Instagram—let’s keep the veggie love going!
