Balsamic Grilled Vegetable Skewers

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Balsamic Grilled Vegetable Skewers

With zucchini, squash and bell peppers, these easy grilled vegetable skewers are marinated in balsamic vinaigrette with basil pesto for garlicky, herby flavor.

Prep Time10

Cook Time10

Marinating Time20

Total Time40

Course: Main Dishes

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

1 tablespoon whole grain mustard
1 tablespoon basil pesto
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 zucchini, cut into 1/2-inch thick rounds*
2 yellow squash, cut into 1/2-inch thick rounds*
3 bell peppers, cut into 1-inch pieces
1 small red onion, cut into 1-inch chunks

Instructions

If using wooden skewers, soak them in water for 30 minutes.
Preheat a charcoal or gas grill on medium high heat. (You can also use a stovetop grill pan, just wait to preheat it until after you assemble the skewers.)
In a small bowl, whisk the mustard, pesto, salt, pepper, balsamic vinegar and olive oil.
Stir the zucchini, yellow squash, peppers and onions with the marinade in a large bowl, so they are all well coated.
Thread the vegetables onto skewers.
Grill the skewers for 2 minutes per side until the vegetables are charred at the edges and have grill marks, about 8-10 minutes total.

Notes

*If the zucchini and squash slices are wider than 1 inch, halve or quarter the rounds.

Serve the veggie skewers with cooked grains such as rice, couscous or quinoa. You can also use hummus for dipping and include warmed pita or naan.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven or microwave.

You can also eat leftovers cold as a salad with baby arugula, spinach or chopped romaine.

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