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Balsamic Grilled Vegetable Skewers

Bright and delicious skewers made with fresh vegetables and tangy balsamic glaze, perfect for a healthy and vibrant meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 tablespoon whole grain mustard
  • 1 tablespoon basil pesto Use gluten-free pesto if needed.
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
For the skewers
  • 2 zucchini, cut into 1/2-inch thick rounds
  • 2 yellow squash, cut into 1/2-inch thick rounds
  • 3 bell peppers, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch chunks

Method
 

Preparation
  1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  2. Preheat a charcoal or gas grill on medium-high heat.
  3. In a small bowl, whisk together the mustard, basil pesto, salt, pepper, balsamic vinegar, and olive oil.
  4. In a large bowl, add the zucchini, yellow squash, bell peppers, and red onion. Pour the marinade over the vegetables, stirring gently so that they are well coated.
  5. Thread the marinated vegetables onto skewers, alternating between different colors and types.
Grilling
  1. Grill the skewers for 2 minutes per side, until the vegetables are charred at the edges and have nice grill marks, approximately 8-10 minutes in total.

Notes

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to a month. To reheat, grill for a few minutes until heated through.