Balsamic Vegetable Skewers Recipe

Name: Balsamic Vegetable Skewers Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup extra-virgin olive oil; 1 tablespoon finely chopped parsley; 1 tablespoon fresh juice from 1 lemon; 2 teaspoons freshly minced garlic (about 2 medium cloves); 2 teaspoons DIjon mustard; 2 teaspoons finely chopped thyme; Kosher salt and freshly ground black pepper; 1 large zucchini, ends trimmed, halved lengthwise, and cut into 3/4-inch slices; 1 large yellow squash, ends trimmed, halved lengthwise, and cut into 3/4-inch slices; 1 large red onion, cut into 1-inch cubes and separated into 3-layer segments; 2 medium red, yellow, or orange bell peppers, stemmed, seeded, and cut into 1-inch squares; 1 pint grape tomatoes

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.

Why this recipe works:

We carefully chose vegetables that are firm enough to stay on the skewers during grilling, and left off those that aren't (like eggplant).
Cutting the vegetables the same size ensures contact with the grill and more even cooking.
Tossing vegetables in a balsamic vinaigrette provides a light seasoning, while finishing them with more vinaigrette brings the stronger balsamic flavor.

The Key to Making Vegetable Kebabs Tasty: Add a Vinaigrette

Balsamic Vegetable Skewers Recipe

Prep 10 mins

Cook 10 mins

Active 40 mins

Total 20 mins

Serves 4 servings

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For the Vinaigrette:

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped parsley
1 tablespoon fresh juice from 1 whole lemon
2 teaspoons freshly minced garlic (about 2 medium cloves)
2 teaspoons Dijon mustard
2 teaspoons finely chopped thyme
Kosher salt and freshly ground black pepper

For the Skewers:

1 large zucchini, ends trimmed, halved lengthwise, and cut into 3/4-inch slices
1 large yellow squash, ends trimmed, halved lengthwise, and cut into 3/4-inch slices
1 large red onion, cut into 1-inch cubes and separated into 3-layer segments
2 medium red, yellow, or orange bell peppers, stemmed, seeded, and cut into 1-inch squares
1 pint grape tomatoes

For the Vinaigrette: Whisk together balsamic vinegar, oil, parsley, lemon juice, garlic, mustard, and thyme in a small bowl. Season with salt and pepper. Place all vegetables in a large bowl, add vinaigrette, and toss to coat.
For the Skewers: Skewer vegetables, alternating between zucchini, yellow squash, red onion, bell peppers, and tomatoes. Reserve any remaining vinaigrette in bowl.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers, turning, until vegetables are browned around the edges and beginning to soften, 5-8 minutes total. Transfer skewers to platter and spoon on reserved vinaigrette. Serve immediately.

Special equipment

Grill; wooden skewers, soaked in water for at least 30 minutes prior to use

This Recipe Appears In

The Key to Making Vegetable Kebabs Tasty: Add a Vinaigrette

Nutrition Facts (per serving)
324	Calories
15g	Fat
47g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	324
% Daily Value*
Total Fat 15g	19%
Saturated Fat 2g	11%
Cholesterol 0mg	0%
Sodium 161mg	7%
Total Carbohydrate 47g	17%
Dietary Fiber 8g	30%
Total Sugars 30g
Protein 6g
Vitamin C 459mg	2,293%
Calcium 105mg	8%
Iron 3mg	15%
Potassium 1264mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.