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Easy Tangy Grilled Vegetable Skewers Recipe with Balsamic Marinade for Perfect Summer BBQ

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These easy tangy grilled vegetable skewers with balsamic marinade are a quick, flavorful, and colorful side perfect for summer BBQs. They offer a smoky, sweet-and-savory flavor that makes grilled vegetables irresistible.

Ingredients

Scale
  • 1 large red bell pepper, cut into 1.5-inch pieces
  • 1 medium zucchini, sliced into thick rounds (about 1/2 inch)
  • 1 medium yellow squash, sliced into thick rounds (about 1/2 inch)
  • 1 red onion, peeled and cut into chunks
  • 8 oz (225 g) button mushrooms, whole or halved if large
  • About 12 cherry tomatoes (optional, add at the end to avoid bursting)
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 garlic cloves, minced
  • 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Wash and dry all the vegetables thoroughly. Cut bell peppers into 1.5-inch pieces, slice zucchini and yellow squash into thick rounds (about 1/2 inch), chop the red onion into chunks, and clean the mushrooms. Set cherry tomatoes aside for adding at the end.
  2. In a medium bowl, whisk together balsamic vinegar, olive oil, maple syrup, minced garlic, dried herbs, salt, and pepper until well combined. Taste and adjust seasoning if needed.
  3. Add the chopped vegetables (except cherry tomatoes) to the marinade and toss gently to coat evenly. Cover and let marinate for at least 20 minutes, but no longer than 1 hour to avoid sogginess. If short on time, even 10 minutes helps.
  4. Thread the marinated vegetables onto skewers, alternating colors and textures for an appealing look. Add cherry tomatoes last or grill them separately to prevent bursting.
  5. Preheat grill to medium-high heat (about 400°F / 200°C). Brush grill grates with olive oil to prevent sticking.
  6. Place skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes for even cooking. Look for grill marks and tender but firm vegetables. Cherry tomatoes should be soft but intact.
  7. Remove skewers from grill and let rest for a couple of minutes before serving. Serve warm for best flavor.

Notes

[‘Marinate vegetables for no longer than 1 hour to avoid sogginess; 30 minutes is ideal.’, ‘Cut vegetables into uniform pieces about 1.5 inches thick for even cooking.’, ‘Preheat grill thoroughly to sear veggies and lock in juices.’, ‘Turn skewers every 3-4 minutes to prevent burning and ensure even cooking.’, ‘Oil grill grates before cooking to prevent sticking and achieve grill marks.’, ‘Add cherry tomatoes last or grill separately to avoid bursting.’, ‘If no grill is available, roast skewers at 425°F (220°C) for 15-18 minutes or broil for 8-10 minutes, turning halfway.’, ‘Bamboo skewers must be soaked in water for at least 30 minutes before grilling to prevent burning.’, ‘Leftovers keep up to 3 days refrigerated; reheat on grill or broiler for best texture.’]

Nutrition

Keywords: grilled vegetable skewers, balsamic marinade, summer BBQ, easy grilled veggies, vegetarian skewers, healthy side dish, vegan, gluten-free

Find it online: https://cheerycrisp.com/easy-tangy-grilled-vegetable-skewers-recipe-with-balsamic-marinade-for-perfect-summer-bbq/