If you’re looking for a light, colorful, and incredibly flavorful dish, these Grilled Vegetable Skewers with Balsamic Vinaigrette are a must-try! They’re charred to perfection, drizzled with a tangy, herb-infused vinaigrette, and make the perfect side dish for grilled meats, seafood, or even a standalone vegetarian meal.
The best part? They’re super easy to make, packed with fresh, wholesome ingredients, and bring a pop of color and flavor to any meal. Whether you’re hosting a backyard BBQ, summer cookout, or just craving grilled veggies, this recipe is a guaranteed hit.
Why This Recipe Works
- Balsamic Vinaigrette Boosts Flavor – The combination of balsamic vinegar, olive oil, Dijon mustard, and fresh herbs adds a deep, tangy, and slightly sweet flavor to the vegetables.
- Perfectly Grilled for a Smoky Touch – The charred edges and tender-crisp texture bring out the natural sweetness of the veggies.
- Great for Any Occasion – Serve them as a side dish, a light vegetarian main course, or meal prep for the week.
- Quick and Easy – Minimal prep time, simple ingredients, and ready in under 20 minutes!
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 10 minutes | Cook Time: 8-9 minutes)
For the Vinaigrette:
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon finely chopped parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons freshly minced garlic (about 2 cloves)
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped thyme
- Kosher salt and freshly ground black pepper, to taste
For the Skewers:
- 1 large zucchini, ends trimmed, halved lengthwise, and cut into ¾-inch slices
- 1 large yellow squash, ends trimmed, halved lengthwise, and cut into ¾-inch slices
- 1 large red onion, cut into 1-inch cubes and separated into 3-layer segments
- 2 medium bell peppers (red, yellow, or orange), stemmed, seeded, and cut into 1-inch squares
- 1 pint grape tomatoes
- Wooden or metal skewers
Step-by-Step Instructions
1. Make the Balsamic Vinaigrette
In a small mixing bowl, I whisk together:
- Balsamic vinegar
- Olive oil
- Fresh parsley
- Lemon juice
- Minced garlic
- Dijon mustard
- Fresh thyme
- Salt and black pepper
This bold, herb-infused dressing will act as a marinade and finishing drizzle for the veggies.
2. Marinate the Vegetables
I place all the chopped vegetables in a large bowl, pour the vinaigrette over them, and toss everything together to coat evenly. I let them sit for about 10 minutes while I prepare the grill.
3. Skewer the Vegetables
I thread the vegetables onto skewers, alternating between zucchini, yellow squash, red onion, bell peppers, and grape tomatoes to create a colorful, well-balanced skewer.
4. Preheat the Grill
If using a charcoal grill, I light one chimney full of charcoal and spread the hot coals evenly. If using a gas grill, I preheat it to medium-high heat (about 400°F/200°C).
Once the grill is hot, I oil the grates with a folded paper towel dipped in oil to prevent sticking.
5. Grill the Vegetable Skewers
I place the skewers on the grill and cook for 8-9 minutes, turning every 2-3 minutes until the vegetables have charred edges and are slightly softened but still crisp.
6. Finish with More Vinaigrette & Serve
Once the skewers are done, I transfer them to a serving platter and drizzle any remaining vinaigrette over the top for an extra burst of flavor.
I serve them immediately, either as a standalone dish or alongside grilled chicken, steak, or seafood.
Pro Tips for the Best Grilled Vegetable Skewers
- Don’t Overcrowd the Skewers – Leaving a little space between the veggies ensures they cook evenly and get a good char.
- Soak Wooden Skewers – If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
- For Extra Smokiness – Add a pinch of smoked paprika or a few wood chips to the grill for a deeper flavor.
- Want More Crunch? – Add mushrooms or asparagus tips for extra variety.
- Make It a Meal – Serve over a bed of quinoa, couscous, or orzo for a light and filling dish.
What to Serve with Grilled Vegetable Skewers
These skewers pair beautifully with a variety of dishes. Here are some of my favorite pairings:
- Grilled Lemon Herb Chicken – A simple, juicy grilled chicken complements the fresh veggies.
- Garlic Butter Shrimp – A light, buttery seafood option.
- Crispy Baked Falafel – A great plant-based protein pairing.
- Creamy Hummus & Pita Bread – A Mediterranean twist for a light meal.
- Cilantro Lime Rice – Adds a refreshing, citrusy contrast.
FAQs (From My Grill to Yours)
Q: Can I make these skewers ahead of time?
A: Yes! Assemble the skewers and marinate them up to a day in advance, then grill just before serving.
Q: Can I roast these in the oven instead?
A: Absolutely! Roast them on a baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway through.
Q: Can I use different vegetables?
A: Of course! Try mushrooms, cherry tomatoes, eggplant, or Brussels sprouts for variety.
Q: What if I don’t have a grill?
A: Use a grill pan on the stovetop over medium-high heat, flipping occasionally until charred and tender.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or enjoy cold in salads!
Why You Need These Grilled Vegetable Skewers in Your Life
These Grilled Vegetable Skewers with Balsamic Vinaigrette are healthy, vibrant, and packed with smoky, savory goodness. They’re easy to make, endlessly customizable, and perfect for any occasion. Whether you’re grilling for a summer BBQ, a healthy meal prep, or a plant-based feast, these skewers will be a go-to favorite.
So, fire up that grill and give these a try! What are your favorite veggies to grill? Drop a comment below—I’d love to hear your go-to combinations!
Grilled Vegetable Skewers with Balsamic Vinaigrette: A Flavorful Summer Side
Ingredients
- 1 tablespoon finely chopped parsley
- 1 tablespoon fresh lemon juice
- 1 zucchini, sliced
- 1 bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 1 teaspoon dried oregano
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, parsley, oregano, salt, and pepper.
- In a large bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes.
- Pour half of the vinaigrette over the vegetables and toss to coat.
- Thread the vegetables onto skewers, alternating between different types.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and charred.
- Remove from the grill and drizzle with the remaining vinaigrette before serving.
Leave a Reply