Vibrant Rainbow Veggie Skewers with Balsamic Glaze
Some nights the garden practically builds dinner for you. A pepper here, a squash there, a handful of cherry tomatoes still warm from the vine—thread them onto a skewer and you’ve got a supper that looks like a celebration and takes almost nothing to pull together. These rainbow veggie skewers are exactly that kind of meal: colorful, forgiving, and built from whatever’s ripening out back.
A quick toss in olive oil and balsamic, a few minutes over the coals, and a finishing drizzle of glaze is all it takes. The vegetables char at the edges, soften in the middle, and soak up just enough smoke to taste like summer itself.
Why You’ll Come Back to These
- They use up a little of everything—perfect for that midsummer stretch when the garden gives more than you can keep up with.
- Naturally vegetarian, gluten-free, and easy to make vegan.
- The balsamic glaze does the heavy lifting, so the flavor feels far more involved than the effort.
- They’re as pretty on a platter as they are on a paper plate in the backyard.
Cut everything into roughly even pieces so the skewers cook at the same pace, and don’t crowd the pieces too tightly—a little space lets the heat wrap around each one. If you’re using wooden skewers, give them a thirty-minute soak first so they don’t scorch. And whatever you do, save the balsamic glaze for the very end, after they come off the grill.
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Pick Your Colors from the Garden
The beauty of a skewer is that it welcomes whatever you’ve got. Mushrooms, chunks of eggplant, even parboiled baby potatoes all belong here. I like to thread them in a rainbow—red pepper, then squash, then onion, then tomato—not for any reason beyond the simple joy of it. There’s something steadying about arranging good things in order and setting them over the fire.
Vibrant Rainbow Veggie Skewers with Balsamic Glaze
Ingredients
- 1 red bell pepper cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 1 zucchini sliced into thick coins
- 1 yellow squash sliced into thick coins
- 1 red onion cut into large chunks
- 1 pint cherry or grape tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 teaspoon Italian seasoning or chopped fresh herbs optional
- Balsamic glaze for finishing (optional)
Instructions
- Wash and chop all the vegetables into roughly even-sized pieces so they grill at the same pace. In a large bowl, toss the veggies with olive oil, balsamic vinegar, salt, pepper, and herbs.
- Thread the vegetables onto skewers in a rainbow-like pattern, alternating colors and textures for a beautiful presentation and even cooking.
- Preheat the grill to medium-high and brush the grates with oil. Place the skewers directly on the grill and cook for 10 to 12 minutes, turning occasionally, until the veggies are tender and slightly charred.
- Drizzle the grilled skewers with balsamic glaze and serve warm. Garnish with fresh basil or parsley, if desired.
Notes
From My Garden to Yours
I used to think a meal had to be complicated to count as care. The garden taught me otherwise. A skewer of vegetables, grilled simply and shared at a crowded table, can hold as much love as anything that took hours. These remind me that abundance isn’t about excess—it’s about noticing what you already have and offering it well.
More Garden-to-Table Recipes
- Irresistible Grilled Corn with Basil Butter & Smoked Paprika
- Smoky Zucchini & Eggplant “Steaks” with Herby Marinade
- Stuffed Grilled Bell Peppers with Herbed Rice & Cheese
If you make these, I’d love to see your colors—tag me @southernsoils on Instagram so I can cheer you on.
There is a fuller version of this idea in my free eBook.
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Rooted in Grace: A Christian Guide to Intuitive Gardening. No cost, no catch. Read it on any device, at whatever pace the season allows.
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