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Grilled Vegetable Kabobs with Balsamic Glaze

Grilled Vegetable Kabobs with Balsamic Glaze

Discover the magic of Grilled Vegetable Kabobs with Balsamic Glaze. Easy to make, healthy, and bursting with flavor. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 people
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pieces red bell peppers cut into chunks
  • 1 large zucchini sliced thickly
  • 1 large yellow squash sliced thickly
  • 1 large red onion cut into wedges
  • 8 pieces cherry tomatoes
  • 1 cup mushrooms halved
  • 3 tablespoons olive oil
  • to taste Salt and Pepper
  • 1/4 cup balsamic glaze store-bought or homemade

Equipment

  • Grill or Grill Pan
  • Skewers (metal or wooden)
  • Tongs
  • Brush for Glazing

Method
 

  1. Wash and chop all veggies into bite-sized pieces and toss in a bowl with olive oil, salt, and pepper.
  2. Alternate the veggies on skewers, leaving space between each piece for even cooking.
  3. Preheat your grill to medium-high heat and place the kabobs on the grates, cooking for 3-4 minutes per side.
  4. Once kabobs are tender and caramelized, brush them with balsamic glaze and let them sit on the grill for another minute.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 160mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 3mgIron: 6mg

Notes

For extra flavor, consider marinating the veggies in olive oil, minced garlic, and herbs for an aromatic punch before grilling.
You can swap vegetables based on availability or preference; try eggplant instead of mushrooms or different colored bell peppers for variety.
If you have leftovers, store them in an airtight container for up to 3 days. They also make a great addition to salads. Avoid freezing for best texture.
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