- Preheat grill to 400◦ or grill pan on medium-high.
- Chop bell peppers, zucchini, and sweet onion into similar sized pieces. Thread the vegetables onto metal or pre-soaked bamboo skewers.
- In small bowl, combine olive oil, balsamic vinegar, sea salt and fresh pepper and whisk until blended. Brush balsamic mixture onto veggie skewers to coat.
- When the grill or grill pan is hot, add the skewers. Cook, rotating them every few minutes, until slightly charred about 10 minutes. Transfer to a serving platter. Sprinkle with a pinch of sea salt or red chili flakes to serve.