Veggie Kabobs in the oven are cooked until tender and delicious with a simple herb marinade that anyone can make. Vibrant colors and flavors, these veggie kabobs are a great side dish for any summer meal.
If you have an oven, you can make these vegetable skewers in minutes. Any seasonal veggies of your choice will work, just make sure to cut them same thickness and size so they cook at the same rate.
Easy Vegetable Side Dishes
If you like easy vegetable dishes be sure to check out these next:
- Vegetables - My recommendation is to use seasonal and colorful vegetables like mushrooms, a variety of bell peppers, corn, red onion, zucchini.
- Spices and herbs - any of your favorite combinations that you have available in the pantry will work. Keep things simple and use only a couple of spices/herbs. Vegetables taste delicious even with only salt and pepper!
- Like it hot? Drizzle my homemade Buffalo sauce on top!
Make these vegetable skewers in two ways: In the oven or a grill. Here's how:
For Grilled vegetable kabobs - soak wooden skewers (if using not stainless steel skewers) in water for 25 minutes, to prevent burning on the grill.
Preheat the grill and place the vegetable kabobs on the grill once hot, grill for 15 minutes (turning occasionally) or until veggies get charred. Serve immediately.
How to cook kabobs in the oven - follow the instructions in this recipe and bake the veggie skewers in the oven for 10-12 minutes at about 400 F (on broiler setting if you have one).
How to cook vegetable kabobs step by step:
Prep the Marinade. In a large bowl whisk together olive oil, garlic powder, onion powder, paprika, ranch seasoning or Italian herbs seasoning, salt, black pepper.
Place the vegetables in the bowl, making sure that they are fully covered in the marinade, and let them sit in the fridge for at least 30 minutes or longer.
Assembly. Thread the veggies on the skewers, leaving some space on one side to grab them.
Bake. Transfer to a baking sheet lined with parchment paper and bake kabobs in the oven at 400 F (broiler setting if you have one) for 10-12 minutes (turning them over a few times) or until tender.
Optional: If you have a grill or a grill pan, transfer the skewers after the oven to get slightly charred.
Serve! Drizzle with leftover marinade, parmesan and serve right away!
- Veggie kabobs in the oven cook quickly, so don’t leave the oven or grill once you started the cooking process. Especially with grilling as you need to turn the skewers a few times.
- Don’t be afraid to cut the vegetables too thick, cutting them thinly will result in too tender slices which will eventually fall off the skewers. Cut them the same thickness so they cook at the same rate.
- For vegetable kabob marinade you can also use your choice of pesto. Just make sure to add enough to fully cover the vegetables.
- Corn on the cob - Because the vegetables chosen for these skewers cook quickly except, for this reason, I used pre-cooked corn (either boiled or oven-roasted prior). I have some tips on how to cook corn in 3 different ways in my Cajun Corn On The cob recipe. Please feel free to head over there before making this recipe.
- If you’re planning to grill these skewers, then it’s your call to use precooked or fresh corn on the cob. I like the corn to be more tender hence I use a more time-consuming method for this.
- Anyway, for both options, I’d recommend boiling the corn until ‘’almost done’’ as it will continue to cook in the oven or a grill along with the other vegetables.
- Chili flakes and other spices - add chili flakes, cajun, chipotle powder to the marinade for a little spicy kick! For other herbs instead of Italian herbs, or ranch you can use your mixed choice of oregano, basil, mint, cumin, dried ginger, tarragon, dried parsley, rosemary, chervil, marjoram. Alternatively, season simply but generously with salt and pepper along with some olive oil will taste delicious as well.
Vegetable kabobs go well with almost anything. Any grilled meats, fish with some baked potatoes, fries, rice are all great options. Try pairing the vegetables with Baked Trout, Cajun Corn On The Cob, Stuffed Chicken Breast.
The best way to cut your vegetables for skewers is to cut the same thickness and size. This helps the veggies cook evenly and at the same rate. Cutting them too thinly may result in them being too soft and falling off the skewers (if using a grill).
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Veggie Kabobs In The Oven
- 1 medium zucchini, thick slices
- 1 medium summer squash or yellow zucchini, thick slices
- 1 large red onion, chunks
- 1 medium red bell pepper, cubed
- 1 medium green bell pepper, cubed
- 1 ½ cup larger mushrooms
- 2 small corn on the cob, precooked*, cut into 3 parts
Vegetable Kabob Marinade
- 2 ½ tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ranch seasoning or italian herbs seasoning
- salt to taste
- black ground pepper to taste
- Pinch of Chili flakes, optional
- Parmesan for garnish
- Vegetable kabob marinade. In a large bowl whisk together olive oil, garlic powder, onion powder, paprika, ranch seasoning or italian herbs seasoning, salt, pepper. Place the vegetables in the bowl, making sure that they are fully covered in the marinade and let sit in the fridge for at least 30 minutes or longer.
- Assembly. Thread the veggies on the skewers, leaving some space on one or both sides to grab them.
- Roast. Transfer to a baking sheet lined with parchment paper and bake at 400 F (broiler setting if you have one) for 10-12 minutes (turning them over for a few times) or until tender.
- Optional: If you have a grill or a grill pan, transfer the skewers after the oven to get slightly charred.
- Serve. Drizzle with leftover marinade, parmesan and serve right away!
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.