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Balsamic Grilled Veggie Kebabs


  • 2 medium zucchini, cut in 1/2 inch rounds
  • 2 medium red, yellow, orange, green bell peppers, cut in chunks
  • 1 medium red onion, cut in chunks
  • 4 cherry tomatoes, cut in halves
  • 816 oz fresh whole mushrooms (white button, or crimini), cut in halves
  • skewers
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon fresh juice from 1 lemon
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 2 teaspoons DIjon mustard
  • 2 teaspoons finely chopped thyme
  • Kosher salt and freshly ground black pepper


  1. Soak the wooden skewers in water for 15 minutes.
  2. Whisk all marinade ingredients in a large bowl. Toss all cut up veggies in the marinade and marinate for about 45 minutes to an hour.
  3. Preheat the grill on medium heat and lightly oil the grate.
  4. Remove vegetables from marinade, shaking off excess.
  5. Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade.
  6. Transfer cooked vegetables to a platter and serve with any remaining marinade.
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