Grilled Vegetable Kabobs with Sesame-Balsamic Glaze

The weather the last few weeks here in Colorado has been spectacular!  Most days have been in the 70’s with  a few past 80! I know for those of you in warmer climes this sounds uneventful but  normally in March, we are in the low 50’s so this has been fun. Usually it seems spring begins with a snow storm and a couple intrepid flowers making a debut until everything begins to green up in late April. But this year we are awash in green and there are flowers blooming all over.  Of course, snow is now in the forecast for next week, but hopefully it will be more rain than snow to protect the plants and trees! Still this weekend as been summer-like sunny in the 80’s so it was the perfect weekend to cook outdoors on the grill.

I decided to make vegetable kabobs with a nice rich glaze. It was perfect for the day.  I have made this kind of glaze many times and honestly I change what is in it and how much of everything just about every time I make it so don't feel like you really need to measure or use everything I have here. I usually make it with some balsamic, sesame oil, soy sauce and a bit of honey and any combination thereof so go with whatever you like and then just taste it. It should be strong and flavorful since there is not much on it. If you are staying away from sodium, you can skip the miso and just use a bit of light soy sauce. If you don't have toasted sesame oil, use more olive oil. This is just some inspiration to get you started. Grilled vegetables in a flavorful glaze can make a satisfying vegetarian option or a healthy side dish!

Grilled Vegetable Kabobs with Sesame-Balsamic Glaze

3-4 tablespoons balsamic vinegar or rice vinegar

2-3 TBSP toasted sesame oil

1 tablespoon soy sause

3-4 tsp. miso paste, (optional if you don’t have it, you may add another tsp  soy sauce

2 TBSP warm water

2 TBSP honey or molasses

2 tsp  ginger paste or crushed ginger

1 tsp. garlic minced

3 TBSP olive oil

A few generous splashes of sriracha or chili sauce

2-3 bell peppers of different colors cut into about 1 inch chunks

About 8 oz white mushrooms

1 onion cut into 1 inch wide chunks

1-2 zucchinis, halved lengthwise and cut into 1 inch chunks

Other possible optioins include eggplant, or cherry tomatoes

Prepare the glaze. Cut up the veggies. For zucchini or eggplant, parboil ( boil for 3 or so minutes) or cook for a couple of minutes in the microwave until soft but not too soft or mushy. Put all the veggies in a container with glaze to soak up the flavor for at least 30 minutes or up to several hours. I think you could even make this in the morning and get it out at dinner

I prefer metal skewers---so much easier to use and less waste! Skewer your veggies and place on large sheet or platter.

Heat grill to med –hot. I have a gas bbq so it is easy to control but these could be cooked over coals or wood. Once the grill is hot, lower heat a bit and place kabobs on racks, reserving the glaze. Check after a few minutes and turn carefully using tongs or heat-resistant pad.  I like to carefully brush glaze on after every turn. Don’t let glaze drip or fire will flare up. Continue turning till you get a nice browning on all sides. Remove veggies from skewers onto a platter or serve as kabobs.  Warm the left over glaze, if there is any, and put it on the table.

These grilled veggies go well with brown basmati rice and a nice salad with sesame soy dressing.

Here are a few photos showing some of the pretty spring flowers and trees around here!
 

Here are a few photos showing some of the pretty spring flowers and trees around here!