Get ready to fall in love with your grill all over again! There’s nothing quite like the smoky char and vibrant flavors of freshly grilled vegetables, and these Balsamic Vegetable Kabobs are a true summer showstopper. A zesty, herbaceous marinade transforms simple eggplant, zucchini, and onion into a mouthwatering main course or a stunning side dish. Perfect for backyard BBQs, weeknight dinners, or any time you’re craving a taste of sunshine on a stick!
Ingredients
• 3 tablespoons / 45 ml olive oil
• 3 tablespoons / 45 ml balsamic vinegar
• 2 tablespoons snipped fresh oregano
• 2 tablespoons Dijon-style mustard
• 1 teaspoon snipped fresh rosemary
• 4 cloves garlic, minced
• ½ teaspoon coarse salt
• 1 medium eggplant, cut into 1-inch / 2.5 cm pieces
• 2 medium zucchini, cut into ½-inch / 1.25 cm slices
• 1 large red onion, cut into wedges
• 8 green onions, cut into 4-inch / 10 cm pieces (optional)
• 2 cups hot cooked couscous, for serving
Instructions
1. Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, balsamic vinegar, fresh oregano, Dijon mustard, fresh rosemary, minced garlic, and coarse salt until well combined.
2. Marinate the Vegetables: Add the prepared eggplant, zucchini, red onion, and optional green onions to the bowl with the marinade. Toss gently until every piece is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 2 hours for maximum flavor.
3. Assemble the Kabobs: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Carefully thread the marinated vegetables onto eight 10-inch metal or wooden skewers, alternating between the eggplant, zucchini, and red onion. Leave a small ¼-inch space between each piece to ensure even cooking.
4. Grill to Perfection: Preheat your grill to medium heat. For a charcoal grill, place kabobs directly over the heat. For a gas grill, place kabobs on the rack and close the cover. Grill for 10 to 12 minutes, turning occasionally, until the vegetables are tender with beautiful char marks.
5. Serve and Enjoy: Carefully remove the kabobs from the grill and serve immediately over a bed of hot, fluffy couscous.
Nutritional Information
• PER SERVING: 265 calories, 11 g total fat (2 g saturated fat), 0 mg cholesterol, 402 mg sodium, 36 g carbohydrates, 8 g fiber, 6 g protein.
Pro Tips
• To keep red onion wedges intact on the skewer, leave the root end attached when you cut them.
• If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from catching fire.
• Cut your vegetables into similar-sized pieces to promote even cooking. This ensures you won’t have some pieces that are burnt while others are still raw.
• Don’t overcrowd the skewers. Leaving a small gap between each vegetable allows heat to circulate, resulting in a better char and more tender results.
FAQ
Q: Can I use other vegetables for these kabobs
A: Absolutely! This marinade is fantastic with other grill-friendly vegetables like bell peppers, cherry tomatoes, mushrooms, or summer squash. For best results, cut all vegetables into similar-sized pieces to ensure they cook evenly on the grill.
Q: How can I add more protein to this vegetarian meal
A: To boost the protein, add 1-inch cubes of firm or extra-firm tofu, tempeh, or seitan to the marinade along with the vegetables. Allow them to marinate for at least an hour before skewering. Serving with quinoa instead of couscous also increases the protein content.
Q: What is the best way to store and reheat leftover kabobs
A: Store leftover grilled kabobs in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold, perhaps chopped into a salad, or reheat them gently in a microwave or in a 350°F (175°C) oven until warmed through.
