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Homemade Cranberry Balsamic Glazed Veggie Skewers recipe photo

Cranberry Balsamic Glazed Veggie Skewers

These Cranberry Balsamic Glazed Veggie Skewers are bursting with sweet and tangy flavor, perfect for a vibrant and easy grilled side or light main dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Balsamic Glaze:
  • 1 cup fresh cranberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
For the Veggies and Seasoning:
  • 2 bell peppers cut into squares
  • 1 zucchini sliced into rounds
  • 1 red onion cut into wedges
  • 8 oz mushrooms whole or halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • skewers wooden or metal (if wooden, soak in water for 30 minutes before grilling)

Equipment

  • Grill or grill pan
  • Medium Saucepan
  • Mixing Bowl
  • Brush
  • Tongs

Method
 

Make the Cranberry Balsamic Glaze
  1. Combine 1 cup fresh cranberries, 1/2 cup balsamic vinegar, and 2 tablespoons honey in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally as cranberries burst and liquid thickens into a glossy glaze (about 10-12 minutes). Remove from heat and let cool slightly.
Prep the Veggies
  1. Wash and chop the vegetables: cut bell peppers into bite-sized squares, slice zucchini into rounds, wedge the red onion, and clean the mushrooms. Toss in a mixing bowl with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
Assemble the Skewers
  1. Thread the veggies alternately onto the skewers for a colorful mix on each one, ensuring a variety of flavors and textures in every bite.
Grill and Glaze
  1. Preheat grill or grill pan to medium-high heat. Place skewers on the grill and cook about 10 minutes, turning occasionally. During the last few minutes, brush skewers generously with the cranberry balsamic glaze. Let glaze caramelize slightly, then flip and brush the other side. Continue grilling until veggies are tender and slightly charred.
Serve
  1. Remove skewers from grill, give one last brush of glaze for extra shine and flavor, and serve warm. Enjoy as a vibrant vegetarian main or a side dish with grilled meats.

Notes

  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Use frozen cranberries thawed if fresh are unavailable.
  • Try swapping honey for maple syrup or agave nectar for different sweetness profiles.
  • Store leftover skewers in an airtight container in the fridge for up to 3 days; reheat gently.
  • The glaze can be made ahead and stored refrigerated for up to one week.