Rising City Grilled Vegetable Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Colorful seasonal vegetables grilled to perfection with a sweet balsamic glaze, inspired by America's growing urban populations. This mediterranean-inspired grilling (vegetarian) ready in about 35 minutes pairs medium zucchini, red 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 medium zucchini
• 2 red bell peppers
• 1 red onion
• 1 cup cherry tomatoes
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Step 1: Cut 2 medium zucchini into 1-inch thick rounds, 2 red bell peppers into 1-inch squares, and 1 red onion into 1-inch wedges. Thread onto skewers alternating with 1 cup cherry tomatoes.
2. Step 2: Whisk 3 tbsp balsamic vinegar, 1 tbsp honey, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp salt to make the glaze.
3. Step 3: Preheat grill to medium-high (375°F). Brush vegetables generously with glaze and grill for 8-10 minutes, turning occasionally, until edges are charred and vegetables are tender.
4. Step 4: Serve immediately with extra glaze drizzled over the top.