Grilled Veggie Kabobs with Balsamic Marinade
Grilled Veggie Kabobs with Balsamic Marinade offer a vibrant, healthy, and flavorful meal perfect for any outdoor occasion. Fresh vegetables are marinated in a tangy-sweet balsamic mixture and grilled to perfection, creating a dish that is colorful, nutritious, and loved by both veggie enthusiasts and grill masters alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Fresh Vegetables
- Bell peppers, cut into 1 to 1.5 inch chunks
- Zucchini, sliced into 1 to 1.5 inch pieces
- Red onion, cut into chunks
- Cherry tomatoes
- Mushrooms, whole or halved depending on size
Marinade
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- Salt, to taste (about 1/2 teaspoon)
- Black pepper, to taste (about 1/4 teaspoon)
- 1 tablespoon fresh thyme or rosemary, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 cloves minced garlic, 1 tablespoon honey or maple syrup, salt, pepper, and 1 tablespoon of freshly chopped thyme or rosemary to create a flavorful marinade base.
- Chop the Vegetables: Cut chosen vegetables into evenly sized chunks, about 1 to 1.5 inches, ensuring even cooking and a vibrant mix of colors and textures.
- Marinate the Veggies: Place the chopped vegetables into a large bowl or resealable bag, pour the balsamic marinade over, and toss or seal to coat all pieces evenly. Let them marinate for at least 30 minutes to absorb the flavors.
- Assemble the Kabobs: Thread the marinated vegetables onto skewers, alternating colors and textures, leaving some space between pieces to allow heat circulation and even charring.
- Grill to Perfection: Preheat your grill to medium-high heat. Place the kabobs on the grate and cook for 10 to 15 minutes, turning every few minutes until vegetables are tender and have nice grill marks.
Notes
- Soak wooden skewers in water for 30 minutes before use to prevent burning.
- Do not overcrowd the kabobs; leave space between veggies for even cooking.
- Choose firm vegetables to avoid mushy results after grilling.
- Turn kabobs frequently during grilling to prevent burning and ensure tenderness.
- Marinate for at least 30 minutes; if short on time, 15 minutes still enhances flavor.
Nutrition
- Serving Size: 1 serving (about 2 kabobs)
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: grilled veggies, kabobs, balsamic marinade, healthy grilling, vegetarian, vegan options, outdoor cooking, summer recipes