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If you're searching for a dish that bursts with color, flavor, and health benefits, look no further than colorful grilled veggie kabobs with balsamic glaze. This delightful recipe not only showcases a vibrant array of vegetables but also embodies the essence of modern cooking—where health and taste go hand in hand. In a world increasingly focused on nutrition, these kabobs offer a satisfying way to incorporate a variety of vegetables into your meals, making them perfect for health-conscious individuals and families alike.

Grilled Veggie Kabobs with Balsamic Glaze

Discover the vibrant flavors and health benefits of colorful grilled veggie kabobs with balsamic glaze. This easy recipe allows you to showcase a variety of seasonal vegetables, making it perfect for any dietary preference. Experience the delicious smokiness from grilling that enhances the taste while retaining essential nutrients. With a simple balsamic glaze that adds sweetness and depth, these kabobs are delightful as a main dish or appetizer. Perfect for summer gatherings, they bring everyone together around the grill for a memorable meal. Enjoy creativity in the kitchen by swapping vegetables and customizing flavors for a deliciously healthy treat!
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Ingredients
  

1 medium zucchini, sliced into rounds

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 red onion, cut into wedges

8 oz cherry tomatoes

1 cup mushrooms, whole or halved if large

1/4 cup olive oil

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

1 cup balsamic vinegar

2 tbsp honey or maple syrup (optional for sweetness)

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the veggies: In a large mixing bowl, combine the sliced zucchini, bell peppers, onion, cherry tomatoes, and mushrooms.

    Marinate: In a separate small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Pour the marinade over the veggies, tossing gently until everything is well coated. Let it marinate for at least 30 minutes at room temperature.

      Skewer the veggies: Thread the marinated vegetables onto the skewers, alternating between different types for a colorful presentation. Aim for 5-6 pieces of veggies per skewer.

        Prepare the balsamic glaze: In a small saucepan over medium heat, combine the balsamic vinegar and honey (if using). Bring to a gentle simmer and cook for about 10-12 minutes, stirring occasionally, until the mixture has reduced and thickened. Remove from heat and let it cool slightly.

          Grill the kabobs: Preheat your grill to medium-high heat. Place the veggie kabobs on the grill and cook for 10-15 minutes, turning occasionally until the veggies are tender and have nice grill marks.

            Glaze the kabobs: Brush the grilled kabobs with the balsamic glaze, allowing it to caramelize slightly on the grill for an additional 1-2 minutes.

              Serve and garnish: Remove the kabobs from the grill and drizzle with a little more balsamic glaze if desired. Garnish with fresh basil leaves for an aromatic touch. Serve hot as an appetizer or side dish.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4