Balsamic-Glazed Grilled Vegetable Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

Colorful skewers of zucchini, bell peppers, and onions grilled to perfection and finished with a rich balsamic reduction. This mediterranean-inspired grilling (vegetarian, gluten-free) ready in about 25 minutes pairs zucchini, bell peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, cut into 1-inch cubes zucchini
• 1 cup, cut into 1-inch pieces bell peppers
• 1/2 cup, cut into 1-inch pieces red onion
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp, chopped fresh thyme
• 1 clove, minced garlic

Instructions

1. Step 1: Preheat grill to medium heat. In a large bowl, toss 1 medium zucchini (cut into 1-inch cubes), 1 cup bell peppers (cut into 1-inch pieces), and 1/2 cup red onion (cut into 1-inch pieces) with 2 tbsp olive oil, 1 tsp thyme, and 1 minced garlic clove. Season with 1/2 tsp salt and 1/4 tsp pepper.
2. Step 2: Thread vegetables onto skewers, alternating colors for visual appeal. Grill for 8-10 minutes, turning occasionally, until vegetables are charred and tender.
3. Step 3: In a small saucepan, combine 3 tbsp balsamic vinegar, 1 tbsp honey, and 1/2 tsp salt. Bring to a simmer over medium heat, then reduce to 1/4 cup. Drizzle glaze over grilled skewers before serving.