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.
Veggie Kabobs In The Oven
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.
For the vegetable kabob marinade, use your favorite herbs or follow the recipe for a quick and easy marinade idea.
What’s great about these veggie kabobs is that you can do the meal prep a night before, leave the veggies to marinate, and bake or grill the next day. Let’s get right to it!
If you like easy vegetable dishes be sure to check out my other recipes such as Cheesy Summer Squash Zucchini Bites, Baked Eggplant With Cheese, Easy Asparagus With Cheese And Tomatoes, simply type the vegetable name into the search bar.
- 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!
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, 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.
Dipping choices – these vegetable skewers taste great dipped in hummus!
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.
What goes with kabobs? 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. How do you cut vegetables for skewers? 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).
I hope you’ll enjoy these Veggie kabobs in the oven and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Easy Vegetable Side Dishes
- Cajun Corn On The Cob
- Cabbage and Cucumber Salad With Dill
- Creamy Au Gratin Potatoes
- Roasted Beetroot and Feta Salad with Walnuts
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 1/2 cup larger mushrooms
- 2 small corn on the cob precooked*, cut into 3 parts
Vegetable Kabob Marinade
- 2 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 tsp 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!
- 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.