Balsamic Glazed Grilled Vegetable Kabobs

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

In a small saucepan over medium heat, combine the balsamic vinegar and honey. Bring to a gentle simmer and cook for 8-10 minutes until the liquid reduces by half and coats the back of a spoon. Set aside to cool and thicken.

In a large mixing bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and black pepper.

Prepare the vegetables by slicing zucchini into 1/2-inch rounds, cutting onions into 1-inch wedges, and bell peppers into 1-inch squares. Keep mushrooms and tomatoes whole.

Toss all the vegetables in the large bowl with the olive oil mixture until thoroughly coated.

Thread the vegetables onto the skewers, alternating colors and types for an even cook and beautiful presentation.

Preheat your grill to medium-high heat (approx 400°F / 200°C) and lightly oil the grates.

Place the kabobs on the grill and cook for 10-12 minutes, turning every few minutes, until the vegetables are tender and have developed nice char marks.

During the last 2 minutes of grilling, brush the balsamic reduction over all sides of the kabobs.

Remove from the grill and serve immediately with an extra drizzle of glaze if desired.