Grilled vegetable skewers with balsamic glaze

Grilled vegetable skewers with balsamic glaze are a colourful, satisfying way to make a simple meal feel like an occasion. Tender capsicum, zucchini, cherry tomatoes and mushrooms catch a little char on the grill, while a glossy balsamic reduction adds sweetness, acidity and depth without making the vegetables heavy. They work as a relaxed dinner, a share plate for friends or the centrepiece of a summer barbecue, and they suit the Come and Cook with Us philosophy of fresh, approachable food with plenty of personality.

The method is forgiving: choose vegetables of roughly similar size, thread them alternately, and let the glaze do the final work while the edges caramelise. A little olive oil and lemon keep the pieces juicy, and fresh herbs or toasted nuts bring colour at the end. For Australian cooks, the measurements are naturally metric, the ingredients are easy to find at Woolworths or Coles, and a barbecue at home can turn an ordinary arvo into something worth sharing.

Choose a flavour profile

The glaze is the point of difference, but it should support the vegetables rather than cover them. Think about three contrasts: sweet versus savoury, soft versus crisp, and rich versus bright. A dark, tangy balsamic reduction pairs especially well with sweet peppers and earthy mushrooms; a lemon-herb version is lighter; a creamy tahini finish brings a nutty, almost Middle Eastern character.

Component	Balsamic glaze	Lemon-herb finish	Tahini and honey
Sweetness	Balanced by vinegar	Fresh and restrained	Softened by honey
Acidity	Bright and rounded	Sharp and clean	Mellow and creamy
Texture	Glossy and syrupy	Light and spoonable	Smooth and rich
Best with	Capsicum, mushrooms, onion	Courgette, tomato, herbs	Aubergine, pumpkin, chickpeas

For the version featured here, aim for a glaze that is thick enough to cling but still has a sharp balsamic edge. Reduce the vinegar with a little honey or brown sugar, mustard and garlic until the bubbles become slower and the liquid coats the back of a spoon. Brush it on only near the end of grilling, because the sugar in the mixture can burn quickly over a fierce flame.

Choose vegetables that hold their shape

Most Australian supermarkets, including Woolworths and Coles, sell a reliable range of fresh produce, but the best skewers depend on what looks firmest that day. Buy vegetables that are brightly coloured and feel heavy for their size. Cherry tomatoes should be firm rather than soft, mushrooms should have dry caps, and capsicum should be crisp with no wrinkled skin. Seasonal changes are useful: in many parts of Australia, the summer months bring zucchini, tomatoes and eggplant, while cooler months can provide pumpkin, broccoli and firm winter greens.

Size matters more than a fixed recipe. Cut firm vegetables into thick, even pieces so they cook at a similar rate, and leave a little space between them on the skewer. If you are visiting Melbourne’s Queen Victoria Market or a neighbourhood greengrocer, ask the seller what has been picked recently; local produce is often a better guide than a rigid seasonal chart. A friendly “what’s tasting good today?” can also lead to a more interesting combination than buying the same ingredients every week.

Use the skewers as a flexible framework rather than a strict formula. Two pieces of capsicum, one of courgette and one of red onion create a colourful vegetarian kebab, while adding a chunk of pumpkin or aubergine makes it more substantial. Soak wooden skewers in water for 20 minutes, or choose metal ones if you are cooking over a hot barbie. For ideas that stretch fresh produce into savoury meals, the Matildenspitze recipes collection is a useful place to browse.

Make the balsamic glaze

Pour 120 ml balsamic vinegar into a small saucepan and add 1 tablespoon honey, 1 teaspoon Dijon mustard, one crushed garlic clove and a few thyme leaves. Add 1 tablespoon water, bring to a gentle simmer and reduce over medium heat. Stir often, particularly as the liquid thickens, until it has the consistency of warm maple syrup. Taste it at the end: it should taste pleasantly sharp, with sweetness in the background rather than a sugary finish.

Once cooled, the reduction keeps for several days in a sealed jar in the fridge, so you can make a double batch and keep it ready for flatbreads, roast vegetables or a lunchbox grain bowl. If it becomes too thick after cooling, loosen it with a teaspoon of water and warm it gently. If it tastes flat, add a splash of fresh balsamic vinegar instead of more sugar. A pinch of salt at the final stage also sharpens the flavour and helps the glaze cling to hot vegetables.

There is no need to use an expensive bottle for this recipe. A standard supermarket balsamic is dependable and inexpensive, while a vinegar with a richer, older flavour can make a slightly deeper glaze. The mustard gives the mixture body, and the garlic disappears into the reduction rather than leaving a raw, sharp note. Keep the pan over the heat and use a splash-resistant surface nearby, because vinegar gives off a strong aroma as it reduces.

Assemble colourful combinations

Build the skewers around contrast rather than placing one vegetable on every stick. A little colour on each skewer looks festive, but alternating textures is what makes the bite interesting. The following combinations are generous enough for a platter, though you can adjust the quantities to suit your barbecue guests.

Vegetable picks

• Two red or yellow capsicums, cut into 3 cm squares
• One medium zucchini or courgette, sliced into thick half-moons
• 200 g cherry tomatoes, left whole or halved if large
• One small red onion, cut into wedges or thick rings
• 150 g button or field mushrooms, wiped clean

Finishing ingredients

• 2 tablespoons extra-virgin olive oil for the vegetables
• 2 tablespoons balsamic glaze for brushing and drizzling
• The zest and juice of one lemon
• Flaky salt and freshly cracked black pepper
• Chopped parsley, mint or basil, plus a small handful of toasted almonds

For a crisp, meatless option, use capsicum, courgette, onion and mushrooms, then finish with lemon and parsley. For a heartier skewer, add wedges of pumpkin or aubergine; their soft texture absorbs the glaze beautifully. If you are serving a mixed barbecue, place the vegetable skewers on a separate platter so everyone can choose their own, and keep a small bowl of glaze nearby for dipping. Toasted almonds are optional, but they add a welcome crunch against the tender, grilled vegetables.

Grill, rest and serve

Heat a barbecue or grill to a medium-high temperature and oil the metal bars before cooking. Thread the vegetables with a little space between each piece, brush them lightly with olive oil and season with salt and pepper. Place the skewers over the hottest part of the grill for the first minute or two to create grill marks, then move them to a cooler area so the insides can soften. Turn regularly, and keep the lid closed briefly if using a covered barbecue.

Most combinations need about 8 to 12 minutes total, depending on the vegetables and how hot your grill is. Cherry tomatoes and mushrooms should be lightly charred, not collapsed, while pumpkin and aubergine benefit from a longer cook. A final brush of balsamic glaze during the last minute gives a glossy finish and a deeper caramel flavour. Transfer the skewers to a warm plate, let them rest for a few minutes and scatter over fresh herbs. Serve them with rice, couscous, a leafy salad or warm flatbread; the flavour profile is international enough to suit a casual dinner and fresh enough for a family barbecue.

For a warm, alcohol-free drink to finish the meal, a golden milk latte pairs nicely with the smoky, savoury glaze. Make a double batch of the skewers for your next arvo barbie, set out the glaze and herbs for everyone to add, and keep any extras for lunch. With bright vegetables, a glossy finish and very little washing up, this is a recipe made for sharing.