Using white balsamic vinegar makes the marinade for my grilled balsamic veggie skewers perfect for vegetables like corn, zucchini, squash & peppers.
1 medium red onion, cut in half and quartered
2–3 medium zucchini and yellow squash, sliced into 1/4-inch-thick rounds
2 ears of corn, shucked and cut crosswise, 3 inches wide
2 bell peppers, cut into 1-inch pieces
1/2 cup cherry tomatoes
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1 tablespoon fresh chives
Preheat a gas or charcoal grill on medium high heat.
In a large bowl, combine the onions, zucchini, yellow squash, corn, peppers and tomatoes.
In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper. Toss the vegetables in the vinaigrette and let them sit for 20 minutes before threading onto skewers.
Grill for 10 minutes until the vegetables are heated through have grill marks. Sprinkle with chives, salt and pepper before serving.