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Veggie Kabobs in the Oven

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Veggie Kabobs in the Oven are colorful, plant-based skewers loaded with fresh vegetables and roasted until tender with lightly crisp edges, making them a healthy and versatile main or side dish.

Ingredients

  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 red onion, cut into chunks
  • 1 cup cherry tomatoes
  • 1 cup mushrooms (button or cremini)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Wooden or metal skewers

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
  3. In a large bowl, combine bell peppers, zucchini, onion, cherry tomatoes, and mushrooms.
  4. Drizzle with olive oil and add garlic, oregano, thyme, salt, and black pepper. Toss to coat evenly.
  5. Thread vegetables onto skewers, alternating types and colors.
  6. Place skewers on the prepared baking sheet in a single layer.
  7. Roast for 18–22 minutes, turning halfway through, until vegetables are tender and lightly caramelized.
  8. Remove from oven and serve warm.

Notes

  • Cut vegetables into similar sizes for even cooking.
  • Avoid overcrowding the baking sheet for better caramelization.
  • Can be roasted without skewers directly on the baking sheet.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in a 350°F (175°C) oven for best texture.

Nutrition

Find it online: https://thefamilycooking.com/veggie-kabobs-in-the-oven/