Balsamic Vegetable Kabobs

Servings: Makes 8-10 skewers; Time: 20-minutes (30 if baking)

Recipe developed by: Shannon Costello, RDN, LD with CFW


You will need 8-10 skewers


  • 1 tablespoon avocado oil (or other high heat cooking oil)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
  • 2 tablespoons minced fresh parsley (or 1 teaspoon dried parsley)

Vegetables (choose 4-5):

  • 8 oz. baby bella (crimini) mushrooms
  • 2 large bell peppers (any color)
  • 1 medium red or sweet onion
  • 1 large zucchini
  • 1 large yellow squash
  • 20 grape tomatoes
  • 12 oz. broccoli florets

Preparation Instructions:

  1. If using wooden skewers, soak in warm water while preparing ingredients.
  2. Combine all marinade ingredients in a large mixing bowl and set aside.
  3. Prepare chosen vegetables. If using mushrooms, wipe clean with a damp cloth and remove any tough stems. Chop bell peppers and onions into large square chunks. Slice zucchini and squash into about ½-inch thick slices. Leave mushrooms, tomatoes and broccoli florets whole.
  4. Place prepared veggies in mixing bowl with marinade and toss to evenly coat.
  5. If using a grill, preheat to medium-high. If roasting an oven, preheat to 400 degrees F and line a baking sheet with parchment paper.
  6. Assemble skewers by alternating threading the center of the vegetables through the skewers. Continue until all veggies are used.
  7. Grill method: Lightly oil the grill and place kabobs directly on grill. Grill until tender, just before charring, about 3-4 minutes each side.
  8. Baking method: Place kabobs on prepared baking sheet. Roast for about 15-20 minutes, or until tender, flipping skewers halfway through cooking time.
  9. Serve immediately or use leftovers on salads or in stir-fries. Store leftovers in an air-tight container in the refrigerator for 4-5 days.