Balsamic Veggie Non-Kabobs

I am really embracing the grill lately, and really enjoying it.  Usually, my husband is the grill master – but I’ve taken on a little bit of grilling myself lately. Well, outdoor grilling.  I’m mean on my cast iron grill top ;)

Here is the South, roadside vegetable stands are already popping up & the first squash & zucchini are starting to make an appearance too.  I was so ready to try a simple grilling technique with them, and then add some other colorful veggies to the mix too.  After all, you eat with your eyes first.

These balsamic veggie non-kabobs are healthy, easy – and most important, extremely pleasing to the taste buds!

Balsamic Veggie Non-Kabobs

Cook Time 15 minutes


  • 1 cup baby carrots
  • 1 cup small button mushrooms whole
  • 1 cup cherry tomatoes
  • 2 yellow squash cut into wedges
  • 2 zucchini cut into wedges
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons garlic powder
  • non stick cooking spray


  • In a gallon sized resealable plastic bag, combine the first 6 ingredients. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, & garlic powder. Pour over the vegetables in the plastic bag & press out as much air as possible. Seal. Place in the refrigerator and allow to marinate for 30 minutes.
  • Preheat your grill to medium-high heat. Pour the vegetables in a grill basket. If you don't have one, you can use a tinfoil pan with holes poked in it. Grill for about 15 minutes, stirring occasionally until the vegetables are cooked, and slightly charred on the outside.


This is a great recipe to use with a variety of different vegetables, so have fun with it and switch it up if you want!