In case you didn’t know, I’m from the south, where barbecue is life! OF COURSE, we would throw our veggies on the grill too, right?
This grilled vegetable kabob recipe is an absolute winner! I now volunteer to bring a side dish to every cookout because I already know that everyone is going to rant and rave over these. And even though no one likes to admit it when they are looking a slab of juicy ribs or a bit fat burger — we could all use an extra helping of veggies (or two!)
It’s super quick and can be done with or without the marinade time, but I definitely recommend the 24 hours to let the flavors meddle if you can manage. It just adds an extra boost of flavor!
My favorite balsamic marinade is from my good friends at Green Guy Gourmet. It’s just so dang good!
But if you don’t have a good balsamic marinade, no worries! You can easily substitute and use any store-bought Greek, Italian, or Balsamic dressing for a similar effect. The spices, mixed with the oils, will do the same job
Mhmmmm…I don’t ever think I’ve met a grilled veggie that I haven’t loved! Try these easy balsamic grilled vegetable kabobs and I know you will feel the same!
Balsamic Grilled Vegetable Kabobs
This recipe for Balsamic Grilled Vegetable Kabobs is the perfect side dish for summer BBQs or an easy weeknight side dish! It's quick, easily customizable, and, best of all, TASTY!
- 16 oz Baby Bella Mushrooms
- 1 large sweet onion
- 3 bell peppers
- 2 zucchinis
- skewers (if wooden, soak for 1 hour before assembling to grill)
- salt and pepper to taste
- 1 cup balsamic marinade (bought or homemade)
Prep vegetables. Wash and dry all vegetables. Quarter onion into small square pieces. Cut zucchini into 1 inch thick slices. Deseed bell peppers and cut into 1 inch square slices.
Marinate all veggies in balsamic marinade for up to 24 hours.
Assemble skewers, leaving a 1 inch margin on each end of the skewer.
Grill veggies for 10-15 minutes until tender.
Serve warm and enjoy!
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