This post is sponsored by Maple From Canada
It’s not too late to still grill up these amazing veggie kebabs brushed with a sweet and savory maple syrup and rosemary glaze!Jump to Recipe
Although we’re in September, there’s still many places enjoying sunshine which means you can still be grilling outdoors. One of my all time favorite ways to grill is to use skewers whether they’re metal or wood. Some of my most popular recipes include some kind of food on a skewer and then grilled like these pork tenderloin skewers or if you love seafood as much as me, these grilled shrimp and pineapple skewers with a sweet rum glaze are definitely worth looking up.
No matter what you end up grilling, it’s always smart to have some kind of vegetable available, and grilled veggies are so good! Once they begin to char around the edges the flavor becomes much different than any other way of cooking. These veggie kebabs are perfect and almost so good that they could be the main and not the side dish! Once they become charred, a tasty glaze made with 100% pure maple syrup from Canada, a splash of balsamic vinegar and some fresh rosemary is all they need brushed over them. That sweet and smokey flavor is everything on the mixed veggies.
Syrup isn’t just for pancakes. It’s an ingredient that can be used for multiple uses such as in baking, cooking and to naturally sweeten drinks. Pure Maple from Canada is the only ingredient in each bottle. It literally comes from the tree and that’s it. Nothing else is needed to capture that dark rich flavor. Once you taste real syrup you’ll wonder what every other syrup was that you’ve tasted in the past.
What you’ll need to make these veggie kebabs
- 100% pure maple syrup from Canada – Check the label and look for only 100% pure maple.
- Balsamic Vinegar.
- Rosemary – Fresh is best and will flavor the glaze much better than dried rosemary.
- Vegetables – Bell peppers, zucchini and red onion although you could also use mushrooms, yellow zucchini, butternut squash, potatoes or asparagus.
- Salt and black pepper.
How to make these Grilled Veggie Kebabs
- I used zucchini, red onion and a trio of different colored bell peppers, but this recipe is adaptable so if you have a favorite veggie, feel free to add it.
- Make sure the veggies are cut in evenly sized pieces so they cook together.
- Choose between wooden skewers or metal. If you have wooden, make sure to soak them in water for an hour before you grill or they’ll end up burning. I prefer metal with less mess and they’re reusable.
- Once the skewers are full, lightly spray them with an olive oil spray. This prevents flare ups from adding too much oil with a pastry brush. We just want to char the edges of each vegetable.
- Once the veggie kebabs are perfectly charred, take them from the grill and brush them generously with the warm maple syrup and balsamic glaze making sure to cover both sides.
Learn to know where your grill’s hot spot is and place the kebabs on top of it for the first 3-4 minutes. As you go to turn the kebabs over, place them away from the hot spot and to an indirect heat spot.
Try and keep the veggies the same size and roughly around one inch square. If they are too small they’ll cook too quickly and become soft. The veggie’s should still have a slight bite to them even after grilling.
No, the syrup will burn quickly before the veggies are done. It’s best to cook the veggies first and then brush with the maple syrup.
Yes! In fact they may taste slightly better the next day after marinading in the glaze. Add them to a salad, stir fry, pizza or just gently warm and eat them as a side to any other meal.
more great grilling recipes
grill friendly drinks
Veggie Kebabs with Maple Rosemary Glaze
- 1/2 cup pure maple syrup from Canada
- 1/2 tsp balsamic vinegar
- 1/2 tsp fresh chopped rosemary
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- 2 zucchini
- 1 Large red onion
- 4 10-12 inch skewers
- Preheat the grill to a high heat.
- In a small pot warm the maple syrup, balsamic and rosemary, set aside.
- Trim each of the bell peppers and cut into squares about one inch square.
- Slice the zucchini into half inch thick rounds.
- Peel and cut the red onion into thick chunks.
- Begin placing each veggie onto your skewers keeping the vegetable tight against each other.
- When all skewers are full lightly spray them with a non stick olive oil spray.
- Place the skewers onto the hottest part of your grill and grill for about 7-8 minutes before turning them over and moving the skewers to an indirect heat.
- Continue grilling until the edges of the veggies begin to char.
- Once the veggie kebabs are done turn off the grill or transfer to a plate and brush generously with the maple glaze.
- Drizzle any leftover glaze over the kebabs and serve at once