Tender vegetables soak up this tangy marinade and turn delicately smoky and tender on a hot grill. These kebabs make a wonderful side dish with grilled meats or fish. You can substitute the zucchini with yellow summer squash or use both if you wish.

Marinated Grilled Vegetable Kebabs

Serves 4

Active Time: 20 minutes

Total Time: 1 hour, 20 minutes

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon ground pepper

16 cherry tomatoes

12 medium mushrooms

1 medium zucchini (8 ounces), cut into 1/4-inch slices

4 1/2-inch slices red onion

1. Whisk oil, vinegar, minced garlic, Italian seasoning, salt and pepper in a large bowl. Add tomatoes, mushrooms, zucchini and onion slices; toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

2. Preheat grill to medium.

3. Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.

Tasty tip

If you use wood or bamboo skewers, before adding the vegetables, soak them in water for at least 30 minutes (while the vegetables are marinating) to prevent them from burning.

Recipe nutrition per serving: 59 Calories, Total Fat: 2 g, Saturated Fat: 0 g, Carbohydrates: 9 g, Fiber: 2 g, Total Sugars: 5 g, Protein: 2 g, Sodium: 84 mg, Potassium: 509 mg, Iron: 1 mg, Folate: 31 mcg, Calcium: 24 mg, Vitamin A: 665 IU, Vitamin C: 21 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.