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–+ servings
Veggie Kabobs In The Oven
Julia

Vegetable Skewers (In Oven)

5 from 1 vote
Veggie Skewers 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.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 skewers
Course: Appetizer, Side Dish
Cuisine: American, European
Calories: 166
Ingredients Method Nutrition Video Notes

Ingredients
  

Vegetable Kabobs
  • 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

Method
 

  1. 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.
  2. Assembly. Thread the veggies on the skewers, leaving some space on one or both sides to grab them.
  3. 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.
  4. Optional: If you have a grill or a grill pan, transfer the skewers after the oven to get slightly charred.
  5. Serve. Drizzle with leftover marinade, parmesan and serve right away!

Nutrition

Calories: 166kcal

Video

Notes

Corn on the cob - the veggies will cook quickly in the oven, except corn. I like to eat corn when it's soft and tender, for this I recommend pre-boiling it in advance until almost done and then adding it to the skewers for baking. It is easier to cut the corn this way too. But totally up to you! For more options on how to cook corn in 3 ways please have a look at my Cajun Corn On The Cob recipe. 

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