Ingredients:

  • 1 large red onion (approx. 8 oz / 225g)
  • 1 medium zucchini (approx. 10 oz / 280g)
  • 1 medium yellow squash (approx. 10 oz / 280g)
  • 1 large red bell pepper (approx. 7 oz / 200g)
  • 1 large green bell pepper (approx. 7 oz / 200g)
  • 8 oz cremini mushrooms (225g)
  • 1/2 cup balsamic vinegar (120ml)
  • 1/4 cup olive oil (60ml)
  • 1 tbsp dijon mustard (15g)
  • 3 cloves garlic (15g)
  • 1 tsp maple syrup (5g)
  • 1 tsp salt (6g)
  • 1/2 tsp black pepper (1g)

Instructions:

  1. Cut all vegetables into uniform 1-inch pieces and place them into a large mixing bowl.
  2. Whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, maple syrup, salt, and pepper until emulsified.
  3. Pour the marinade over the vegetables, toss gently, and marinate at room temperature for 30 minutes.
  4. Preheat grill to medium-high (approx. 400°F / 200°C).
  5. Thread the vegetables onto the skewers, alternating colors for visual appeal.
  6. Grill for 10-12 minutes, turning every 3-4 minutes, until deep brown char marks appear and peppers soften.