These healthy and delicious grilled vegetable kabobs get huge flavor from a sweet & tangy balsamic marinade and a short stint on the grill. They are outstanding!
With most grocery stores carrying fresh vegetable skewers, it is super easy and convenient to make these grilled vegetable kabobs in no time flat. Buying vegetable skewers not only saves time from washing, chopping or dicing, but it can save money. You are buying just what you need for that night’s dinner~no leftovers or waste.
Just yesterday I bought a couple of steaks and a package of already skewered vegetable kabobs. Interestingly, I found these at Wal-Mart. I don’t typically buy meat at Wal-Mart, but they had grass-fed organic filet mignons individually wrapped. They were roughly $8 per filet, so I bought two. My youngest, Emma, and I were home alone, so I thought a steak dinner would be nice. The vegetable kabobs looked fresh and yummy, so I threw them in the cart also.
The meal turned out to be fantastic. The steaks were good, but I didn’t like the meat as well as steaks I purchase at The Fresh Market, but they were still very tasty for the price. I made them with my favorite steak rub (shared in “The Secret to the Best Steak You’ll Ever Make). Not only is this rub the best I’ve ever found, hands down, it requires no long marinade time, so last minute steak dinners are fantastic. I adjusted the recipe below for smaller amounts and used 1/2 cup each of the balsamic, oil, and honey.
The easy part of making steaks and these kabobs is that the grill is all you need. I didn’t heat my oven or stovetop at all. I threw the steaks and kabobs on the grill, tossed a salad, and dinner was ready in less than 30 minutes.
A note on balsamic vinegar: I am not a snob on many condiments, but balsamic vinegar has to be good, or you can ruin a perfectly good recipe. Why? Because bad balsamic can be overly astringent and overpower a good vinaigrette or marinade.
The photo at left is of two balsamics that I keep on hand. Both are Lucini, but the one on the left is more expensive and far higher quality. I use it for soups, marinades, and anything that will allow the balsamic flavor to shine. The one on the right is an all-purpose balsamic that I use in soups or hot dishes. Heat mutes the ability of balsamic to overpower a dish, so less expensive is fine in these dishes.
The recipe that I follow for these grilled vegetable kabobs is slightly adapted from the “Char-grilled Vegetables” recipe on page 74 in The Junior League of Birmingham’s Food For Thought.. I LOVE this cookbook and highly recommend it for those who love good cookbooks and unique Southern recipes.
This cookbook was published in 2007 but can still be purchased. If you buy it, be sure to try three of my faves~Ham and Swiss Tart (pg 54), Hattie’s Cheese Biscuits (pg 69), and Gorgonzola Potatoes (pg 168).
The recipe below is what I use when I make my own vegetable skewers, but you can adapt it to store bought skewers or switch up the vegetables to make your favorite kabobs.
So, here is the recipe for one version of these yummy, healthy, vegetables. If you have any leftovers, they are wonderful the next day served on crusty French rolls. If you make these, I’d love to hear how you like them! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!