Grilled Balsamic Vegetable Pops

Great for vegetables from your summer garden.


  1. Soak 4 wooden skewers in water for 10 minutes before grilling.
  2. Pierce vegetables with skewers and drizzle with oil. Sprinkle with salt and pepper and place on a hot grill.
  3. Turn frequently to prevent burning. Vegetables should be golden and tender after 10-15 minutes. Remove from heat and drizzle with balsamic vinegar.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen


1 zucchini, cut into rounds

1 yellow pepper, chopped

4 mushrooms, halved

4 cherry tomatoes

1 ear sweet corn, cut into rounds

2 tablespoons Carlini Pure Olive Oil

1 teaspoon Stonemill Essentials Iodized Salt

1 teaspoon Stonemill Essentials Ground Black Pepper

2 tablespoons balsamic vinegar

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes