Balsamic Veggie Skewers

by Wellness Editor – MH

For the Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 2 teaspoons Dijon or Whole Grain Mustard
  • Salt and Pepper to taste

For the Skewers:

  • 1 zucchini, sliced into 1/4 inch rounds
  • 1 yellow squash sliced into 1/4 inch rounds
  • 1 red onion, cut into 1inch cubes
  • 2 medium bell peppers, cut into 1inch squares
  • 1 pint baby portabella mushrooms, stems removed



  • Preheat grill to medium-high heat.
  • In a large bowl, whisk together balsamic vinegar, olive oil, lemon juice and mustard. Season with salt and pepper. Add all the vegetables to the bowl and toss to coat evenly.
  • Skewer vegetables, alternating between different vegetables. Reserve remaining vinaigrette.
  • Place skewers on the grill for 5-8 minutes, turning until the vegetables have browned and begin to soften.
    Serving Suggestion: Place skewers atop fresh greens for a warm vegetable salad and spoon the remaining vinaigrette over top.

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