Vegetable Grilled Balsamic Kabobs

Photo Grilled Vegetable Recipe

Are you ready to fire up the outdoor grill?  Here’s a veggie kabob recipe we love here at the BA from Chef Mark.



Yield: 6 portions


  • 8 ounces of your favorite balsamic vinaigrette or whatever your favorite bottled is
  • 1 zucchini sliced thick or cut into 1” pieces
  • 1 Yellow squash sliced thick or cut into 1” pieces
  • 1 red onion peeled and cut into 1” cubes


  • 3-4 vine ripe tomatoes cut into large chucks
  • 6 – 7 skewers either wood or metal (if wood make sure to soak them in water before skewering.


1. Place all of the cut up vegetables into a large bowl and add in the vinaigrette. Toss to coat everything. Allow the vegetables to marinate for at least 30 minutes but not more than 1 hour.
2. Start the grill or preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source.
3. Remove the vegetables from the marinade, and drain off the excess. Alternate all of the vegetables on the skewers until skewer are full. Continue this process for all of the rest of the skewers until vegetables are all used up. 6-7 skewers4.  Place skewers on the grill or put under broiler until all the items have fully cooked. Turn the skewers every 2-3 minutes to get even cooking and grill marks. The entire cooking time should take between 5 and 8 minutes. Remove the skewers from the heat and serve.



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