Balsamic Veggie Skewers
Using white balsamic vinegar makes the marinade for my grilled balsamic veggie skewers perfect for vegetables like corn, zucchini, squash & peppers.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 228kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 332mg | Potassium: 735mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2367IU | Vitamin C: 112mg | Calcium: 44mg | Iron: 1mg