Griddled Glazed Vegetable Kebabs
Vibrant vegetable kebabs combining zucchini, eggplant, red onion, cherry tomatoes, and bell pepper on wooden skewers, glazed with a simple honey-mustard-oil mixture. This straightforward grilled dish delivers tender vegetables with caramelized edges and a subtle sweet-savory coating. The mustard adds gentle tang while honey creates light gloss and mild sweetness. Perfect for vegetarians and anyone seeking lighter fare, these kebabs work equally well as a summer barbecue side, light lunch, or component of a Mediterranean spread. The beauty lies in its simplicity: quality vegetables need minimal embellishment. Soaking wooden skewers prevents charring while oven or grill cooking develops natural sweetness in the vegetables. The glaze brushed during cooking ensures even coating and helps vegetables release their juices, creating a glossy finish without heaviness.
Ingredients
- 1 tbsp clear honeyagave nectar1:1sweetener
reduces honey flavor slightly
- 1 tsp grainy mustardDijon mustard1:1condiment
smoother texture, same tang
- 2 tbsp oil
- 1 courgette zucchini, thickly slicedzucchini1:1vegetable
British/American terminology
- 1 small eggplant, cut into chunkseggplant1:1vegetableadds eggs
British/American terminology
- 1 small red onion, cut into wedges
- 8 cherry tomatoes cherry tomatoes
- 1 orange pepper orange pepper, cut into chunks
- 4 wooden skewers wooden skewers
Instructions
- 1
Soak wooden skewers in water for 30 minutes.
- 2
Heat oven to 400°F or 350°F fan or gas 6.
- 3
Blend honey, mustard, and oil together with seasoning.
- 4
Thread vegetables onto skewers in desired order.
- 5
Brush assembled skewers with glaze.
- 6
Cook in oven or on barbecue for 25-30 minutes, brushing with remaining glaze before serving.
Tips
Soak wooden skewers minimum 30 minutes in water before assembling. Wet wood chars less intensely on direct heat, preserving structural integrity and preventing ash flavors from transferring to vegetables.
Cut vegetables into similar-sized chunks so they cook evenly. Uneven pieces cause some to char excessively while others remain undercooked, compromising texture and preventing the glaze from setting uniformly.
Brush glaze onto skewers multiple times during cooking, particularly in the final 5-10 minutes. Multiple applications build layers of caramelization and help honey set into a light, sticky coating.
Good to Know
Store cooked kebabs in airtight container in refrigerator up to 3 days. Reheat gently in oven at 160C for 8-10 minutes to restore texture without overdrying vegetables.
Prepare glaze and cut vegetables up to 8 hours ahead. Keep vegetables in separate containers to prevent moisture accumulation. Assemble and cook on skewers just before serving for best texture.
Serve immediately after cooking while glaze is still tacky and vegetables retain slight firmness. Pair with rice, couscous, grains, or fresh salad. Works as vegetarian main course or barbecue side.
Common Mistakes
Skip soaking wooden skewers to avoid charred, splintered skewers that shed ash onto food.
Crowd vegetables too densely on skewers to avoid uneven cooking and steam buildup that softens exteriors.
Apply glaze only once to avoid underseasoned, dull vegetables that lack caramelized depth.
Substitutions
FAQ
Can I cook these on a stovetop griddle instead of oven or barbecue?
Yes. Preheat cast-iron griddle or heavy skillet over medium-high heat. Cook skewers 3-4 minutes per side, rotating to achieve even char. Total time approximately 12-16 minutes depending on heat. Brush glaze between rotations. Watch carefully to prevent burning.
What if I don't have wooden skewers?
Metal skewers work directly without soaking. They conduct heat slightly faster, potentially reducing cooking time by 2-3 minutes. Alternatively, thread vegetables onto rosemary branches for subtle herb infusion and rustic presentation.
Can I freeze assembled kebabs before cooking?
Yes. Assemble and freeze on parchment-lined tray uncovered until solid, then transfer to freezer bags up to 1 month. Cook directly from frozen, adding 5-8 extra minutes to cooking time. Do not thaw first to maintain vegetable texture.