Recipe: Balsamic Glazed Veggie Kebabs

Recipe: Balsamic Glazed Veggie Kebabs

Sheela Prakash
May 24, 2017
(Image credit: Maria Siriano)

This really is the only recipe you need for grilled vegetables now through summer and into fall. Any vegetable wins when it's soaked in a sweet, tangy, and garlic-packed balsamic glaze and grilled on skewers until caramelized and tender. Grill Brussels sprouts now, while they still linger, and then move on to the summer bounty of eggplant, zucchini, peppers, and more. Serve them with other grilled fare, like burgers, dogs, or chicken, or bask in their heartiness and make them a vegan main course. Yep, it just might be time to start stocking up on wooden skewers.

(Image credit: Maria Siriano)

The Simplest Yet Most Satisfying Vegetable Kebabs

These grilled veggie kebabs aren't complicated, which is exactly what makes them so appealing. Throughout grilling season, we are constantly on the lookout for easy recipes that are adaptable and almost become back-pocket formulas by summer's end. Once you've mastered this quick glaze — a mix of balsamic vinegar, Dijon, and garlic that been simmered until thickened — you can go ahead and brush it onto any vegetables you've skewered and tossed on the grill. It's also great used as a glaze for grilled chicken, steak, and salmon. Plus, the glaze keeps well in the fridge throughout the week, so you can make it on Sunday and reach for it on upcoming busy weeknights.

Balsamic Glazed Veggie Kebabs

Serves 4 to 6

  • 1/2 cup

    balsamic vinegar

  • 2 tablespoons

    Dijon mustard

  • 2 cloves

    garlic, minced

  • 1/8 teaspoon

    kosher salt, plus more for seasoning

  • Freshly ground black pepper

  • 2 pounds

    mixed vegetables (such as eggplant, bell peppers, zucchini, red onion, tomatoes), cut into 1-inch chunks

  • 2 tablespoons

    olive oil

  • 16

    (9- to 10-inch) skewers, soaked in water if wooden

Place the vinegar, mustard, garlic, 1/8 teaspoon salt, and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes. Remove from the heat.

Prepare a grill for medium-high heat cooking. While the grill is heating, place the vegetables and oil in a large bowl, season with salt and pepper in a large bowl, and toss to combine. Thread the vegetables onto the skewers.

Put the kebabs on the grill and cook undisturbed until grill marks appear on the vegetables, about 2 minutes. Using tongs, flip the skewers, and grill 2 minutes more.

Brush the vegetables with the balsamic glaze. Reduce the heat to medium (or move the vegetables to a cooler part of the grill). Flip the skewers every minute or so, brushing the vegetables with the glaze each time you flip them. Grill until the vegetables are cooked through and lightly charred, 10 to 15 minutes total. Brush the vegetables once more with glaze before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Leftover glaze: If you have any leftover glaze, it can also be stored in an airtight container in the refrigerator for up to 5 days. Use it for more grilled vegetables or as a glaze for grilled chicken, steak, or salmon.

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