Go Back

Vibrant Rainbow Veggie Skewers with Balsamic Glaze

Colorful garden vegetables threaded onto skewers, grilled until charred and tender, and finished with a drizzle of balsamic glaze. An easy, vegetarian, gluten-free way to use up a midsummer harvest.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Course Side Dish
Cuisine American
Servings 4 servings

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

Soak wooden skewers in water for 30 minutes before grilling so they don't scorch, or use metal skewers. This recipe welcomes whatever's in the garden—mushrooms, chunks of eggplant, or parboiled baby potatoes all work beautifully. No grill? Roast the skewers on a sheet pan at 425°F for 20 to 25 minutes, turning once. The balsamic glaze is optional but worth it; a good drizzle right before serving pulls everything together.