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Easy Grilled Veggie Skewers With Balsamic Glaze Recipe for Summer BBQs - Simple, Flavorful, Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Vegetables (about 8–10 cups total, cut into 1.5-inch pieces): 2 bell peppers (mixed colors)
  • 1 large red onion
  • 2 small zucchini
  • 1 yellow squash
  • 8 oz cremini or button mushrooms
  • 1 pint cherry tomatoes
  • 1 small eggplant (optional)
  • Marinade: 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning (or oregano + thyme)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Balsamic Glaze: 1/2 cup balsamic vinegar
  • 1–2 tbsp honey or maple syrup
  • Pinch of salt
  • Finishing Touches (optional but great): fresh basil, chopped parsley, red pepper flakes, lemon zest
  • Equipment: skewers (metal or soaked wooden), grill or grill pan, brush for glaze

Method
 

  1. Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes so they don’t burn.
  2. Make the marinade: In a large bowl, whisk olive oil, balsamic vinegar, Dijon, garlic, Italian seasoning, salt, and pepper.
  3. Prep the veggies: Cut into similar-sized chunks (about 1.5 inches). Keep mushrooms whole if small; halve if large. Pat everything dry so it grills well.
  4. Toss and rest: Add veggies to the marinade and toss to coat. Let sit for 15–20 minutes while you heat the grill. This boosts flavor without getting soggy.
  5. Preheat the grill: Heat to medium-high (about 400–425°F). Clean and oil the grates to prevent sticking.
  6. Thread the skewers: Alternate colors and textures—pepper, onion, zucchini, mushroom, tomato, etc. Don’t pack too tightly; leave a little space for heat to circulate.
  7. Make the glaze: In a small saucepan, simmer balsamic vinegar with honey and a pinch of salt over medium heat. Reduce by half, 6–8 minutes, until syrupy and able to coat a spoon. Remove from heat.
  8. Grill the skewers: Place on the grill and cook 8–12 minutes, turning every 2–3 minutes. You want light char and tender-crisp veggies. Brush lightly with some glaze during the last 2 minutes.
  9. Finish and serve: Transfer to a platter. Drizzle with more balsamic glaze. Add fresh herbs, a squeeze of lemon, or a pinch of red pepper flakes. Serve hot.