📖 Instructions

1. Prepare the Balsamic Vinaigrette: In a small mixing bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey (or maple syrup), dried oregano, salt, and pepper. Taste and adjust seasonings as needed. The vinaigrette should be well-balanced, with a good mix of sweet, tangy, and savory flavors.
2. Wash and Prep Vegetables: Thoroughly wash all the vegetables. Cut the red onion and bell peppers into 1-inch pieces. Slice the eggplant and zucchini into ½-inch thick rounds or half-moons. If using cherry tomatoes, leave them whole. The goal is to have all the vegetables roughly the same size for even cooking on the skewers.
3. Marinate the Vegetables: Place the cut vegetables in a large mixing bowl. Pour about half of the balsamic vinaigrette over the vegetables, reserving the rest for serving. Gently toss to coat the vegetables evenly, ensuring every piece is glistening with the marinade. Let the vegetables marinate for at least 20-30 minutes at room temperature, or up to a few hours in the refrigerator. Marinating infuses the vegetables with flavor and helps them to caramelize beautifully on the grill.
4. Assemble the Souvlaki Skewers: Thread the marinated vegetables onto skewers, alternating colors and textures for an appealing look. You can arrange them in any order you like, but try to pack them snugly without overcrowding the skewer. For easier handling, consider using two shorter skewers for each souvlaki, which will prevent the vegetables from spinning around.
5. Preheat the Grill: Preheat your grill to medium-high heat. If using a gas grill, aim for a temperature of around 400°F (200°C). If using a charcoal grill, make sure the coals are glowing red with a light coating of ash. A well-heated grill is essential for achieving those beautiful grill marks and ensuring the vegetables cook evenly.
6. Grill the Souvlaki: Lightly oil the grill grates to prevent sticking. Place the assembled souvlaki skewers on the hot grill. Grill for about 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Keep a close eye on them to prevent burning, as the sugars in the marinade can cause them to caramelize quickly. The vegetables should be tender but still have a slight bite to them.
7. Serve: Remove the grilled vegetable souvlaki from the grill and arrange them on a serving platter. Drizzle the remaining balsamic vinaigrette over the souvlaki for an extra burst of flavor. Garnish with a sprinkle of fresh parsley or basil, if desired. These souvlaki are fantastic served on their own as a light and healthy meal, or as a side dish to grilled meats or seafood. They're also delicious served with warm pita bread or a dollop of creamy tzatziki sauce.
8. Alternate cooking Method: If you do not have an outdoor grill or grill pan, preheat your oven to 400°F (200°C). Arrange the marinated vegetable skewers on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly browned. Broil for the last few minutes for added caramelization, watching carefully to prevent burning.