Vegeterian, Veggies

Tangerine Basalmic Glazed Summer Vegetable Kabobs


There is something to be said about cooking simple. During the summer fresh vegetables are in high demand and they can easily be prepared with just a few simple ingredients. Throw out the roasting pan, the skillet and steamer. Push your favorite vegetables onto a skewer and call it a day:) Utilizing the grill is a easy avenue for summer entertaining.

I don’t know if you are like myself but there are certain vegetables I only enjoy eating by themselves depending on how they are prepared. For example bell peppers- I can eat them til the cows come home if they are chopped up and sauted with other ingredients but don’t dare hand me a big slice of bell pepper- Unless- it has been marinated and grilled to perfection. Same goes for radishes, endive and beets. The sweet and nutty flavor of both squash and zucchini make these vegetables easily adaptable to any cooking method and each compliment almost any meat, chicken or seafood. The star of the show though isn’t the vegetables but rather the glaze. Its is the ultimate combination of sweet and tangy and with a dash of red pepper flakes it also has a nice kick that is rather subtle and not to overpowering.

Regardless of which vegetables are your favorite, stacking them on a stick and with a drizzle of my amazing tangerine balsamic glaze will have your taste buds dancing and screaming for more.

Tangerine Basalmic Glazed Summer Vegetable Kabobs
  • 1 cup red, yellow or green bell pepper chunks
  • 1 cup red or yellow onion chunks
  • 1 cup white button mushrooms
  • 1 cup zucchini or yellow squash chunks
  • 1 cup of whole jalapenos
  • Marinade/Glaze:
  • ⅛ tsp tangerine balsamic vinegar
  • ¼ tsp red pepper flakes
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • ½ cup olive oil
  • ½ cup lime juice
  • ¼ cup water
  • ¼ cup Dijon mustard
  • 2 tablespoons minced garlic
  1. Whisk together all ingredients for the marinade in a small bowl (The marinade can be prepared and stored in refrigerator for up to a week).
  2. Preheat an outdoor grill to medium heat. Place all vegetable chunks into a ziploc bag and pour in the marinade. Allow veggies to sit in marinade/glaze for Remove vegetables from the marinade, reserving marinade. Thread vegetables onto at least 2 hours. Remove vegetables from the marinade (saving the leftover marinade) and thread the vegetables onto the skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes,brushing with reserved marinade and turning occasionally.


  1. 2sistersrecipes

    OH Boy! I can eat at least 4 kabobs – no maybe even more than 4…. so Yummy! Love the colors of the kabobs too!

    09 . Jul . 2013
  2. val

    Summer Food at it’s finest!

    09 . Jul . 2013
  3. Alicia@ eco friendly homemaking

    Okay now this recipe is just right up our ally! Looks amazing!!

    09 . Jul . 2013
  4. Gerry @ Foodness Gracious

    I am all for simple in this crazy heat but I’ll still crank up the grill to cook stuff like these skewers. They look delicious…

    10 . Jul . 2013
  5. Angie@Angie's Recipes

    Summer on a stick! These look beautiful and very appetizing!

    10 . Jul . 2013
  6. Maureen | Orgasmic Chef

    It’s winter. It’s cold. …but I would stand outside in the dark and the cold to make these. Yum.

    10 . Jul . 2013
  7. yummychunklet

    Sweet and colorful! Perfect for kids!

    10 . Jul . 2013
  8. Pure Complex

    I haven’t had a kebab all summer and I have no idea why. I need to make these when we have another BBQ which will be soon. This will definitely be a hit

    10 . Jul . 2013
  9. jackie @ marin mama cooks

    Hey gorgeous! Such a colorful photo! You and I both made something with vibrant colors this week! Your marinade sounds amazing and the perfect compliment for these kabobs. I’m not a fan of raw green peppers, I prefer those grilled, but I do love raw red and yellow peppers. Zoe and I eat them for snack all the time when were trying to be uber healthy, which is not what we’re doing now as I just made up a second batch of my peanut butter and chocolate rice cripsy treats. Those things are addicting and I don’t usually like rice crispy treats 🙂
    Summer is going great, I have to say that this is the best summer yet. We haven’t gone anywhere yet, but we’re just enjoying hanging out with friends and together as a family. I love not having to race around with the kids from activity to activity. It’s just quiet and mellow and to me that’s a perfect summer! Enjoy your week at the beach! xoxo, Jackie

    10 . Jul . 2013
  10. Kristy

    I love balsamic!!! And I actually have some orange balsamic right now. I bet that would work well too. Great idea for a glaze. I’m with you – I can’t get enough veggies off the grill in the summer. So good!

    10 . Jul . 2013
  11. Bree (Skinny Mommy)

    Absolutely 100% my kind of dinner!

    10 . Jul . 2013
  12. daphne

    This looks so delicious. I love doing up my veges this way on a bbq.. just not without the glaze which I think makes it more special! More ways to eat veges!

    10 . Jul . 2013
  13. Sylvie @ Gourmande in the Kitchen

    Looks like we both had grilled vegetables on the brain this week. 🙂 That tangerine glaze sounds fantastic!

    10 . Jul . 2013
  14. Asmita

    So healthy, colorful and tasty! I am sure my little one would love this!

    10 . Jul . 2013
  15. Nik@ABrownTable

    This sounds very refreshing and summery! Perfection at its best!

    10 . Jul . 2013
  16. Sam @ My Carolina Kitchen

    Love how much flavor balsamic vinegar brings to vegetables. Very creative to make a glaze. I could make a meal of this.

    11 . Jul . 2013
  17. Liz

    Oh, boy, your veggie skewers look amazing! I need to make your glaze ASAP!

    11 . Jul . 2013
  18. Joanne

    I love how full of big citrus flavor these are! Summer-perfect.

    11 . Jul . 2013
  19. Rachel @ Bakerita

    Mmm these look so good! What a delicious way to get your veggies.

    11 . Jul . 2013
  20. kitchen flavours

    Oh my! These looks wonderful! And such pretty combination of colours and ingredients! Love it!

    12 . Jul . 2013
  21. Eva Taylor

    Thank you Jessica for your loyalty and your continued commenting on my blog, we’re going through some issues and its been rather difficult to manage both the blog and keeping up the comments. I really appreciate it.
    We love all vegetables and I could eat them any way raw or cooked but myost favourite is grilled! Throw on a little goats cheese and you’ve got a perfect meal!

    14 . Jul . 2013
  22. Kiran @

    LOVE tangerines and that glaze sounds like a delicious spread on kabobs 🙂

    14 . Jul . 2013
  23. lena

    hi jessica, i love how all these put together and look so colourful and..of course the marinade sounds great! Hardly grill over here, the sun can be so hot that i might get BBQ-ed! LOL!

    17 . Jul . 2013
  24. Karen (Back Road Journal)

    Your vegetable kabobs would add so much color and taste to any summer dinner.

    18 . Jul . 2013
  25. Roz

    Jessica, your veggie kabobs sound fabulous with the tangy citrus + balsamic glaze! I saved this in my Zip List file. Your photos always amaze me in their clarity! How do you DO it?


    05 . Sep . 2013

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