Balsamic Glazed Vegetable and Mozzarella Skewers

Soak 12 wooden skewers in water for at least 15 minutes to prevent burning during grilling.

In a small saucepan, combine 1/2 cup balsamic vinegar, 2 tablespoons honey, and 2 minced garlic cloves. Bring to a simmer over medium heat and cook for 10-15 minutes until reduced by half and slightly thickened. Set aside to cool.

Cut 1 medium zucchini into 1/2-inch thick half-moons.

Core and cut 1 medium yellow bell pepper into 1-inch squares.

Cut 1/2 medium red onion into 1-inch chunks.

In a medium bowl, toss the cherry tomatoes, zucchini, bell pepper, and red onion with 2 tablespoons olive oil, 1 tablespoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Preheat a grill or grill pan to medium-high heat.

Thread the vegetables and mozzarella pearls onto the soaked skewers, alternating between vegetables and cheese. Leave a small space between each item for even cooking.

Brush the skewers with 1 tablespoon olive oil.

Grill the skewers for 2-3 minutes per side, until vegetables are tender-crisp with light grill marks and the cheese is just beginning to melt.

Remove skewers from the grill and place on a serving platter.

Drizzle the balsamic glaze over the skewers.

Tear 1/4 cup fresh basil leaves and sprinkle over the skewers just before serving.