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Balsamic Glazed Veggie Kebabs

updated about 1 hour ago

(Image credit: Maria Siriano )

This really is the only recipe you need for grilled vegetables. Any vegetable wins when it’s soaked in a sweet, tangy, and garlic-packed balsamic glaze and grilled on skewers until caramelized and tender. 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 )

An Easy, Versatile Balsamic Glaze

These grilled veggie kebabs aren’t complicated, which is exactly what makes them so appealing. Throughout grilling season, we’re 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’s simmered until thickened — you can use it on practically any vegetable, and on grilled chicken, steak, and salmon, too. 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.

Do I Need to Soak Wooden Skewers Before Grilling?

Yes! To prevent the dry and brittle wood from burning on a hot grill, you’ll need to soak them in water first for about 30 minutes.

Read more : A Simple Trick for Always Having Soaked Wooden Skewers on Hand

Should I Grill on Foil?

There’s no need to grill these kebabs on foil. Simply place the kebabs directly on the grill grates and cook until grill marks appear, then flip and continue cooking.

How Do I Prevent the Veggies from Burning?

To prevent the veggies from burning, you’ll give them a head-start and grill them without the glaze until they develop grill marks. Then, brush on the glaze and reduce the heat to medium — or move the vegetables to a cooler part of the grill.

What Veggies Work Best?

While almost any veggie can be skewered and grilled, these are my favorite summer vegetables for kebabs:

• Eggplant
• Zucchini
• Bell peppers
• Cherry tomatoes
• Red onion

Comments 3 Ratings

Balsamic Glazed Veggie Kebabs

Yield Serves 4 to 6

• alcohol-free
• egg-free
• dairy-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• vegan
• pescatarian
• balanced
• gluten-free
• tree-nut-free
• pork-free
• soy-free
• wheat-free
• red-meat-free

Per serving, based on 6 servings. (% daily value)

• Calories 139
• Fat 5.1 g (7.8%)
• Saturated 0.7 g (3.6%)
• Carbs 18.6 g (6.2%)
• Fiber 4.9 g (19.6%)
• Sugars 6.9 g
• Protein 4.3 g (8.7%)
• Sodium 425.3 mg (17.7%)

Ingredients

• 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

Instructions

1. Place the vinegar, mustard, garlic, 1/8 teaspoon kosher 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.

2. Heat an outdoor grill for direct, medium-high heat cooking. Meanwhile, place the vegetables and oil in a large bowl, season with salt and pepper, and toss to combine. Thread the vegetables onto the skewers.

3. 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.

4. 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 refrigerated in an airtight container for up to 5 days.

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

Sheela Prakash

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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Source : food