Grilled Vegetable Kabobs with Balsamic Glaze and Feta

How to Make Grilled Vegetable Kabobs with Balsamic Glaze and Feta

1. 1

   Step 1: Prep vegetables & soak skewers

   Cut bell peppers, zucchini and onion into even pieces so they cook at the same rate, and leave cherry tomatoes whole. If you're using wooden skewers, tuck them into cold water for at least 15 minutes while you prep — I usually do this first so they soak while I chop. If you prefer, use metal skewers and skip the soaking step.

   For this step

   • 12 piecesWooden skewers (or metal skewers)
   • 3 mediumMixed bell peppers, seeded and cut into 1" pieces
   • 2 mediumZucchini, cut into 1/2" thick rounds (halved if large)
   • 1 largeRed onion, cut into 1" wedges
   • 2 cupsCherry tomatoes
   
2. 2

   Step 2: Marinate the vegetables

   Whisk the olive oil with the minced garlic and the seasoning blend (about 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp dried oregano) in a large bowl. Add the chopped vegetables, toss to coat, and let them sit for 10–15 minutes to pick up flavor; this is a short marinade — don’t drown the veg, you want some char.

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 3 clovesGarlic, minced
   • 1 batch (see step)Kosher salt, freshly ground black pepper & dried oregano
   
3. 3

   Step 3: Make the balsamic glaze

   Pour the balsamic vinegar into a small saucepan and simmer over medium heat, stirring occasionally, until it reduces to a slightly thick, syrupy glaze (about 8–10 minutes). Watch it closely — reduced balsamic can go from glossy to burnt quickly; remove from heat when it coats the back of a spoon.

   For this step

   • 1/2 cupBalsamic vinegar (for glaze)
   
4. 4

   Step 4: Assemble the kabobs

   Thread the marinated vegetables onto the soaked skewers, alternating colors and textures (pepper, zucchini, onion, tomato) so each bite is pretty and balanced. Leave a little space between pieces so the heat can circulate and you’ll get those lovely char marks.
   
5. 5

   Step 5: Grill, glaze and finish with feta

   Grill the skewers over medium-high heat (about 400°F / medium-high) for 8–12 minutes, turning every 2–3 minutes until vegetables are tender and charred at the edges. In the final minute, brush the kabobs lightly with the balsamic glaze, transfer to a platter, crumble feta over the warm skewers, and drizzle any remaining glaze before serving.

   For this step

   • 4 ozFeta cheese, crumbled
   

1. Cut bell peppers, zucchini and onion into even pieces so they cook at the same rate, and leave cherry tomatoes whole. If you're using wooden skewers, tuck them into cold water for at least 15 minutes while you prep — I usually do this first so they soak while I chop. If you prefer, use metal skewers and skip the soaking step.
2. Whisk the olive oil with the minced garlic and the seasoning blend (about 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp dried oregano) in a large bowl. Add the chopped vegetables, toss to coat, and let them sit for 10–15 minutes to pick up flavor; this is a short marinade — don’t drown the veg, you want some char.
3. Pour the balsamic vinegar into a small saucepan and simmer over medium heat, stirring occasionally, until it reduces to a slightly thick, syrupy glaze (about 8–10 minutes). Watch it closely — reduced balsamic can go from glossy to burnt quickly; remove from heat when it coats the back of a spoon.
4. Thread the marinated vegetables onto the soaked skewers, alternating colors and textures (pepper, zucchini, onion, tomato) so each bite is pretty and balanced. Leave a little space between pieces so the heat can circulate and you’ll get those lovely char marks.
5. Grill the skewers over medium-high heat (about 400°F / medium-high) for 8–12 minutes, turning every 2–3 minutes until vegetables are tender and charred at the edges. In the final minute, brush the kabobs lightly with the balsamic glaze, transfer to a platter, crumble feta over the warm skewers, and drizzle any remaining glaze before serving.