Grilled Vegetable Skewers
This recipe is a great way to showcase the delicious flavor and texture of grilled vegetables, and the balsamic glaze adds a touch of sweetness and tanginess that complements the smoky flavor of the AOG grill. Enjoy your delicious and healthy meal!
2 zucchini, sliced into rounds
2 yellow squash, sliced into rounds
1 red onion, sliced into wedges
1 red bell pepper, seeded and cut into bite-sized pieces
1 yellow bell pepper, seeded and cut into bite-sized pieces
1 orange bell pepper, seeded and cut into bite-sized pieces
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp honey
Salt and pepper to taste
Wooden skewers, soaked in water for at least 30 minutes
Preheat your AOG grill to medium-high heat (around 400-450°F).
Thread the sliced zucchini, yellow squash, red onion, and bell peppers onto the soaked wooden skewers, alternating the vegetables as you go.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, and pepper.
Brush the vegetable skewers with the balsamic glaze, making sure to coat all sides.
Place the vegetable skewers on the grill and cook for 10-15 minutes, turning occasionally, until the vegetables are tender and charred in spots.
Once the vegetable skewers are done, remove them from the grill and let them rest for a few minutes before serving.