Name: Balsamic Grilled Vegetable Skewers
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups whole mushrooms (about 4 oz); 2 cups zucchini, sliced into 1-inch thick rounds (about 2 medium zucchini); 2 cups bell peppers, cut into 1.5-inch squares (about 2 peppers); 2 cups onions, cut into 1-inch segments (about 2 small onions); ⅓ cup balsamic vinegar; ⅓ cup olive oil; ¼ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon dried basil; ¼ teaspoon dried parsley

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Balsamic Grilled Vegetable Skewers a vibrant medley of zucchini, mushrooms, bell peppers, and onions marinated in a tangy balsamic-herb dressing, then grilled or oven-roasted to tender, caramelized perfection. I find this dish to be the perfect balance of smoky, sweet, and savory flavors — it’s colorful, healthy, and absolutely delicious.

Balsamic Grilled Vegetable Skewers

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole mushrooms (about 4 oz)

2 cups zucchini, sliced into 1-inch thick rounds (about 2 medium zucchini)

2 cups bell peppers, cut into 1.5-inch squares (about 2 peppers)

2 cups onions, cut into 1-inch segments (about 2 small onions)

Marinade:

⅓ cup balsamic vinegar

⅓ cup olive oil

¼ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried basil

¼ teaspoon dried parsley

Directions

I start by washing and cutting all the vegetables as directed.

In a bowl, I whisk together the marinade ingredients — balsamic vinegar, olive oil, salt, pepper, garlic powder, onion powder, basil, and parsley.

I then add the vegetables to a large bowl or resealable bag, pour the marinade over, and toss to coat. Letting them marinate for at least 10 minutes (or up to an hour) makes the flavors richer.

While they marinate, I preheat the grill to medium-high heat (around 375°F or 190–200°C).

Once ready, I thread the vegetables onto metal skewers (wooden skewers can be used if soaked in water beforehand).

I grill the skewers for 9–10 minutes, flip them, and cook for another 5–6 minutes until the vegetables are tender and lightly charred.

When I don’t feel like grilling, I bake them in the oven at 400°F (200°C) for 10–15 minutes until tender.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Approx. 158 kcal per 2-cup serving.

Variations

I like to switch things up depending on what’s in season or what’s in my fridge. Cherry tomatoes, eggplant, or even corn chunks work beautifully here. For an extra layer of flavor, I sometimes add a drizzle of honey or maple syrup to the marinade for a touch of sweetness. If I want a little heat, a pinch of crushed red pepper flakes does the trick.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using a skillet or the oven to help the vegetables regain their roasted texture. Microwaving works too but tends to soften them more.

FAQs

How long can I marinate the vegetables?

I usually marinate for at least 10 minutes, but up to 1 hour gives the best flavor. If I need to prep ahead, I refrigerate them for a few hours — just be sure to let them come to room temperature before grilling.

Can I make these skewers in advance?

Yes! I like to prep the veggies and marinade the night before. I store them separately and assemble the skewers just before cooking.

What can I serve with balsamic grilled vegetable skewers?

I often pair them with grilled chicken, tofu, or quinoa salad. They’re also great alongside pasta or crusty bread.

Can I roast these instead of grilling?

Definitely. I roast them at 400°F (200°C) for about 10–15 minutes, flipping halfway through until tender and lightly browned.

Are these skewers vegan and gluten-free?

Yes, they are naturally vegan and gluten-free. The simple balsamic marinade keeps them plant-based and flavorful without any added dairy or gluten ingredients.

Conclusion

I love how these balsamic grilled vegetable skewers bring color and flavor to any meal. They’re light, healthy, and full of fresh, smoky goodness. Whether I’m grilling outdoors or roasting indoors, this recipe always makes me appreciate how simple ingredients can create such a delicious, wholesome dish.

Recipe:

Balsamic Grilled Vegetable Skewers

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegan

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Description

A colorful and healthy mix of zucchini, mushrooms, bell peppers, and onions marinated in a tangy balsamic herb dressing, then grilled or roasted until tender and caramelized.

Instructions

Wash and cut all the vegetables as directed.
In a bowl, whisk together balsamic vinegar, olive oil, salt, pepper, garlic powder, onion powder, basil, and parsley.
Add the vegetables to a large bowl or resealable bag, pour the marinade over, and toss to coat. Let marinate for at least 10 minutes, or up to 1 hour.
Preheat the grill to medium-high heat (around 375°F or 190–200°C).
Thread the marinated vegetables onto skewers (soak wooden skewers beforehand if using).
Grill for 9–10 minutes, flip, and cook for another 5–6 minutes until vegetables are tender and lightly charred.
Alternatively, bake in a preheated oven at 400°F (200°C) for 10–15 minutes until tender.