Grilled Veggie Kabobs (Print Version)
Colorful grilled vegetables on skewers with balsamic marinade – a perfect summer side or light main dish for outdoor dining.
# Ingredients:
→ Vegetables
01 -
1 red bell pepper, cut into 1.5-inch pieces
02 -
1 yellow bell pepper, cut into 1.5-inch pieces
03 -
1 zucchini, sliced into 1/2-inch rounds
04 -
1 red onion, cut into chunks
05 -
8–10 white or cremini mushrooms, stems trimmed
06 -
1 small eggplant, cut into thick half-moons (optional)
→ Marinade
07 -
1/4 cup olive oil
08 -
2 tbsp balsamic vinegar
09 -
2 cloves garlic, minced
10 -
1 tsp dried oregano
11 -
1/2 tsp smoked paprika
12 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
In a large bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, paprika, salt, and pepper. Add all the cut vegetables and toss well to coat. Let marinate for at least 10 minutes while the grill preheats.
02 -
Thread vegetables onto skewers, alternating colors and textures for balance. Preheat grill to medium-high. Lightly oil the grates. Grill skewers for 10–12 minutes, turning occasionally, until vegetables are tender and lightly charred.
03 -
Remove from grill and serve immediately. Optionally drizzle with more balsamic or a squeeze of lemon juice before serving.
# Additional Notes:
01 -
Soak wooden skewers in water for 30 minutes to prevent burning.
02 -
Add halloumi or tofu chunks for a protein boost (not vegan if using halloumi).
03 -
Serve with rice, couscous, or pita and hummus for a complete meal.