Grilled Vegetable Skewers with a Balsamic Vinaigrette

These BBQ veggie kabobs are the perfect summer side and this glaze is just amazing! They are great alongside pork chops, steak, grilled chicken and so much more.

Skewers of vegetables on a grill.

Outdoor grills are mostly used for cooking meat like burgers, steaks, sausages and more. But, the grill is also an amazing way to cook vegetables. These grilled vegetable skewers are so good and the perfect side to any meat.

Grilling vegetables gives them a sweet caramelized flavour while keeping them summery fresh. Also, the balsamic vinaigrette brushed on after grilling, adds a tang and burst of flavour, that beautifully enhances the vegetables.

A tall image of a hot grill with potatoes and veggie skewers.

Great Alongside these Recipes!

These veggie skewers are an awesome side dish, and go very well with other grilled dishes like these recipes.

A collection of whole raw vegetables on a cutting board.

Pick Colourful Vegetables!

Grilled vegetable skewers are so bright and colourful and they will brighten up any dinner plate. My favourite vegetables for grilling on skewers are peppers, onions, zucchini, mushrooms and tomatoes.

But there are so many other veggies that work great for grilling, including yellow summer squash, eggplant, and even slices of corn on the cob. Sweeten things up by adding some chunks of fresh pineapple on the skewers as well! When choosing vegetables, be aware that some take longer to cook than other on the grill.

Threading chopped vegetables on a metal skewer.

Threading the Skewers!

Cut the vegetables into similar sized chunks to allow them to cook evenly on the grill. It is nice for presentation to add the vegetables on the skewer in a consistent pattern and keep the colours changing so each skewer looks vibrant. Thread the veggies right next to each other so that you can maximize the amount that can go on each skewer.

A tray of skewers ready to go on the grill.

Wooden or Metal Skewers?

Both kinds of skewers work great for veggie kabobs. I like the metal skewers because they are reusable and I always seem to run out of the wooden ones and forget to pick them up at the store. Also, the metal skewers which are flat, like you can see in the picture above, seem to hold the vegetables on better and prevent them from turning or falling off anytime they are flipped during grilling.

If using wooden skewers, I like to soak them in water for about 15 minutes prior to threading on the vegetables.

Raw veggie kabobs on the grill.

Fire up the Grill

Heat the grill to medium high heat, which should be around 375-425F. Once preheated, place the vegetable skewers on the grill and close the lid. Let the veggies cook for 4-5 minutes.

Feel free to check every once in a while to make sure they are grilling up nicely, but try to keep the lid closed as much as possible.

Skewers turned over halfway through the grilling time.

After the first 4-5 minutes on the grill, it is time to turn the skewers over so they can grill on the other side. You should see nice char marks on the vegetables. This showcases the enhanced flavour that comes from cooking veggies on the grill.

Brushing some of the balsamic glaze on the vegetables.

Brush on the Glaze

I prefer to wait until I have flipped the skewers over one time before I brush on the balsamic vinaigrette. Giving the veggies a chance to cook a little bit first, will allow the sauce to stick and adhere to the vegetables and create the sweet and tangy glaze.

Vegetable skewers ready to come off the grill.

Continue to cook the vegetables for a few more minutes. Then flip them one more time, and brush on some more vinaigrette, so that the veggies are nicely coated all over. 

Grill for a few more minutes, or until the vegetables are tender. Serve them immediately with things like these Grilled Cajun Skewers, Sesame Beef Skewers, Grilled Korean Chicken Skewers.

Grilled Vegetable Skewers with a Balsamic Vinaigrette

BBQ veggie skewers on a hot grill.
5 out of 5
3 reviews
These BBQ veggie kabobs are the perfect summer side! Fresh grilled veggetables with a sweet tangy glaze.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8


  • 1 red pepper
  • 1 yellow pepper
  • 2 medium red onions
  • 2 medium zucchini
  • 16 large mushrooms
  • 8 campari tomatoes , or cherry tomatoes
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cloves garlic , minced finely
  • 1 tsp dried oregano
  • 8 skewers


  • Whisk together the oil, vinegar, mustard, honey, salt, pepper, garlic and oregano. Set aside until needed.
  • Wash and cut the vegetables (except the mushrooms) into large, evenly sized, chunks. Thread the vegetables on the wooden skewers.
  • Heat grill to medium high heat, about 375-425F.
  • Place the skewers on the grill and close lid. Let the vegetables cook for about 4-5 minutes.
  • Flip the skewers over and brush some of the balsamic glaze on the vegetables. Close the lid and cook for about 3 more minutes.
  • Turn the skewers over one last time and brush some more glaze on the vegetables. Close the lid and cook for a couple more minutes, or until the vegetables are tender.
  • Serve immediately.


  • If using wooden skewers, soak them in water for about 15 minutes, prior to threading on the vegetables and placing on the grill.


Per serving:

Calories: 119kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 179mgFiber: 2gSugar: 8g

Nutrition Disclaimer


Skewers of vegetables on a grill.

Did you try this recipe?

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Recipe Rating


  • Love the kabobs with balsamic glaze! So great and healthy. As a FASTer Way to Fat Loss coach and client, I am always on the search for tangy and flavorful recipes. Thank you!

    • Reply
  • Hi Steve,

    I was wondering if I could assemble the skewers ahead of time before grilling? I will be using metal skewers.

    Thank you.

    Jill Jones

    • Reply
    • Yes you can definitely do that Jill. I have done this before and make it earlier in the day. I place them in a dish, cover it with plastic wrap, and put it in the fridge. It is great when you have people over for dinner and want to prep stuff ahead of time. Happy grilling!!

      • Steve,

        That is so great, thank you so much!! Looking forward to making them.

        Have a wonderful 4th of July!

        Jill Jones

        • Reply
  • 5 stars
    Absolutely love this recipe. So tasty. Been making it for two summers in a row now, so it’s becoming an essential part of our grilling season! Any leftovers keep really well. Thought I should finally let you know how much we love it. Thank you!

    • Reply
    • Thank you for letting me know!!!

      • Reply
  • Love it, and making it tomorrow.

    • Reply
  • Wonderful (as usual), Steve! Nothing is so exciting about spring as grilling veggies on the barbecue! And dijon, to boot!

    • Reply
  • Looks delicious!

    • Reply
  • Isn’t this weather amazing??? Bill is outside washing cars…and we’re all in our summer clothes. Yes, perfect grilling weather and your skewers look marvelous!

    • Reply
  • This does get you to rethink kabobs! These would be a great side dish for ribs or steaks, wish I had thought of it. This method is great since we have yet to get one of those grill baskets. Also, the blend of balsamic, olive oil and mustard is a must try-yum!

    • Reply
  • I love these skewers. Absolutely delicious. I’ve never tried it with dijon mustard – must do that.

    • Reply
  • Hi Steve that sounds wonderful! I am a huge fan of grilling and skewers especially in summer. Love the marination of your veg skewer the balsamic and dijon mustard will give it all a twist.

    • Reply

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