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Veggie Kabobs with Balsamic Marinade

Veggie Kabobs with Balsamic Marinade
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Easy Veggie Kabobs with Balsamic Marinade are colorful, fresh, and flavorful skewers perfect for grilling or baking. Featuring a tangy-sweet balsamic glaze, these kabobs combine vibrant vegetables with a simple marinade that enhances and tenderizes each bite. Ideal for quick weeknight dinners or family barbecues, this versatile vegetarian recipe is healthy, easy to prepare, and customizable to your taste.

Ingredients

Scale

Vegetables

  • 1 bell pepper (any color), cut into 1 to 1.5 inch pieces
  • 1 medium zucchini, sliced into chunks
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, whole
  • 1 cup mushrooms, whole or halved

Marinade

  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano or Italian herbs
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Wash and chop your selected vegetables into evenly sized pieces, about 1 to 1.5 inches, to ensure they cook uniformly. Keep cherry tomatoes whole and slice larger veggies like zucchini and peppers into chunks.
  2. Make the Balsamic Marinade: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey or maple syrup, dried oregano, salt, and pepper until well combined. This marinade will coat the veggies and infuse them with a perfect balance of sweet and tangy flavors.
  3. Marinate the Vegetables: Place the cut vegetables in a large mixing bowl or resealable bag and pour over the balsamic marinade. Toss gently to coat all pieces evenly. Let them marinate for at least 20 minutes—longer if you have time, for deeper flavor penetration.
  4. Assemble the Kabobs: Thread the marinated veggies onto skewers, alternating colors and textures for a beautiful presentation and balanced grilling. Avoid packing too tightly to allow heat to circulate.
  5. Grill or Bake: Preheat your grill to medium heat or oven to 400°F (200°C). Grill the kabobs for 10-15 minutes, turning occasionally until veggies are tender and slightly charred. If baking, roast on a lined baking sheet, turning halfway through cooking.
  6. Serve and Enjoy: Remove from heat and let kabobs rest briefly before serving. This helps the juices redistribute and locks in flavor.

Notes

  • Use fresh vegetables for the best crunch and flavor.
  • Don’t overcrowd skewers to ensure even cooking on all sides.
  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
  • Taste the marinade before adding veggies and adjust sweetness or acidity as needed.
  • Turn kabobs frequently during cooking for uniform browning and to avoid burning.

Nutrition

Keywords: veggie kabobs, balsamic marinade, grilled vegetables, vegetarian, vegan, healthy grilling, easy veggie recipe, gluten free

Find it online: https://lillysplate.com/veggie-kabobs-with-balsamic-marinade/