These grilled vegetable skewers are loaded with colorful veggies and drizzled with a sweet and tangy balsamic glaze. Served over a bed of fluffy quinoa, this dish is healthy, delicious, and perfect for summertime grilling.
Preheat the grill to medium-high heat.
Thread the sliced zucchini, yellow squash, red onion, bell peppers, and cherry tomatoes onto skewers.
In a small bowl, whisk together the olive oil, salt, and pepper. Brush the mixture onto the skewers.
Grill the skewers for 10-15 minutes, flipping occasionally, until the vegetables are tender and lightly charred.
In a small saucepan, whisk together the balsamic vinegar and honey. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the glaze is thickened and syrupy.
In a medium saucepan, combine the quinoa and water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes, or until the quinoa is tender and fluffy.
To serve, place a scoop of quinoa on each plate and top with the grilled vegetable skewers. Drizzle the balsamic glaze over the skewers, and garnish with chopped fresh parsley if desired.
These colorful grilled vegetable skewers are loaded with flavor and drizzled with a sweet and tangy balsamic glaze. Served over fluffy quinoa, this dish is healthy, delicious, and perfect for summertime grilling.