Have you ever made vegetable kabobs in the oven? Made with a simple tangy marinade and packed with flavor, these are super tasty and healthy. These colorful veggie skewers make a great side dish, a light meal, or even a fun summer appetizer. Everyone loves them!
They’re one of our favorite ways to use up whatever vegetables we have in the fridge during summer.
You can roast these veggie kabobs in the oven or cook them on the grill. Both turn out delicious. We usually make them in the oven for easy weeknight dinners. But when we’re having a garden party in the summer, grilling is the way to go!
Even Veggie Haters Will Love These!
Making vegetable kabobs in oven is such a fun and tasty way to enjoy vegetables, even picky eaters can’t resist them! They’re full of flavor, beautifully roasted, and look so colorful on the table.
If you’re trying to get someone in the family to eat more veggies, this is the recipe to try. It’s a total win in both taste and appearance!
About the Ingredients
You can find the full list of ingredients and measurements in the recipe card at the bottom of this page.
For now, let’s talk a little about the veggies we use. Honestly, you can use almost any vegetable you like! That’s what makes these kabobs so fun and easy.
Here’s what we usually use for these colorful veggie kabobs:
- Zucchini: We love using zucchinis, but any type of summer squash would work.
- Mushrooms: We usually go with chestnut mushrooms because they have a great texture, but button mushrooms or cremini mushrooms are just as good.
- Peppers: Bell peppers add a nice sweetness and color. You can also use mini sweet peppers.
- Corn: We like using corn cobettes, which are basically small corn pieces sold in packs. If you can’t find them, just grab a regular whole corn.
- Onions: Red onions are our go-to for their color and mild flavor, but brown or white onions work perfectly too.
You can also add veggies like eggplant, Brussels sprouts, or cherry tomatoes. They roast beautifully and make your kabobs even more colorful and tasty!
For the marinade, we keep it super simple with a mix of olive oil, lemon juice, mashed garlic, dried oregano, and a little salt. This combination gives the veggies a fresh and tangy flavor.
If you want to switch things up, you can add a pinch of chili flakes (or Turkish pul biber) for some heat or even a sprinkle of sumac for extra tang. Feel free to make it your own!
How to Make Veggie Kabobs in the Oven
You can find the full step-by-step instructions in the recipe card at the bottom of this page.
Here’s a quick breakdown of how we make these colorful veggie kabobs at home:
Prepare the Vegetables
Start by getting all your veggies ready.
We usually slice the zucchinis into thick rounds. You can keep the peppers about the same size as the zucchini slices, don’t cut them too small or they might burn or fall apart.
For the onions, we first cut them in half, then cut each half into two, and then those pieces into two again, so you end up with 8 chunks per onion.
As for the mushrooms, we like to remove the stems. They don’t have much flavor and the mushrooms look nicer on the skewers without them.
The corn can be a bit tricky. If you're using cobettes, cut them into thick slices. Inserting skewers through corn pieces takes a little effort, the centers are quite tough. If you don’t feel like dealing with that, no worries! Just place the corn slices on the baking sheet next to the veggie skewers.
Marinate the Vegetables
This vegetable marinade is a super one made with olive oil, lemon juice, garlic, oregano, and salt. It brings out so much flavor and gives the veggies a nice tangy touch.
We mix the zucchini and peppers first in the marinade and let them soak it up. Then we use the leftover marinade for the mushrooms and corn slices. Finally, we pour whatever is left over the onion chunks without mixing them. This helps keep the onion pieces together.
Assemble and Bake The Vegetable Kabobs in Oven
Now it’s time to thread the veggies onto skewers.
Important note: The vegetables will be slippery from the marinade, so be extra careful when handling the skewers. Take your time and don’t rush — we don’t want anyone getting hurt!
When threading the onions, try to keep the chunks intact. Use your hands to gently coat them with a bit of marinade if needed, but don’t break them apart.
Don’t Forget to Soak the Skewers!
If you’re using wooden skewers, make sure to soak them in water for about 30 minutes before threading the veggies.
This helps prevent them from burning or breaking while roasting or grilling. You can just toss the skewers into a big baking dish that’s large enough to fit them.
We don’t give an exact number of skewers for this recipe because it really depends on the size of your vegetables and how you cut them. For this batch, we used about 14 skewers.
It’s always a good idea to soak a few extra, just in case. If you don’t end up using all of them, you can dry the unused ones and save them for next time!
If you’re using metal skewers, you can skip this step.
Serving Suggestions
If we're serving these baked veggie kabobs as a side dish, we usually go with chicken. They go really well with roasted chicken pieces or oven-baked Turkish chicken kebabs.
We often prepare the veggie kabobs ahead of time and roast the chicken later. Then, in the last few minutes of baking, we pop the veggie skewers back into the oven to warm them up. That way, everything is hot and ready to serve at the same time.
Other great dishes that pair nicely with these kabobs are:
If you’re doing a barbecue, these kabobs also go great with lamb shish kebab. It’s a perfect combo for summer gatherings!
Want to keep it vegetarian? Our favorite way: Put some vegetable kabobs and haydari on lavash and make a wrap. So fresh and filling!
Other dips like cacik or hummus would be great too!
Can I Make These on the Grill?
Yes, absolutely! We actually do it a lot, especially if it's a barbecue day.
Just place the skewers directly on the grill and cook them for about 10–15 minutes, turning them occasionally so they cook evenly on all sides.
If we’re grilling them, we almost always add eggplant and cherry tomatoes to the mix too. They taste amazing when grilled and make the kabobs even more colorful and juicy.
How to Store Vegetable Kabobs
If you have any leftovers, you can easily store them for later.
Just remove the veggies from the skewers and put them in an airtight container. They will keep well in the fridge for up to 3 days.
When you're ready to eat, you can reheat them in the oven or in a pan over medium heat until warmed through. These are tasty at room temperature as well.
Sometimes we chop them up and add them to rice or pasta for a quick and easy lunch.
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📖 Recipe
Vegetable Kabobs in Oven
INGREDIENTS
For the Vegetable Kabobs:
- 2 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 250 grams mushrooms chestnut or button mushrooms
- 2 corn on the cob or 4 corn cobettes
- 2 red onions
For the Vegetable Kabob Marinade:
- 4 tablespoons olive oil
- 3 cloves garlic mashed or grated
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 lemon juiced
INSTRUCTIONS
- Soak wooden skewers in water for 30 minutes.
- Preheat the oven to 400°F / 200°C.
- Prepare the vegetables: Slice the zucchini into thick rounds. Cut the peppers into large cubes. Remove the stems from the mushrooms. Cut the corn cobettes into thick slices (about 3 slices per cobette). Slice the onions into large chunks (about 8 pieces each).
- Prepare the marinade: In a large mixing bowl, combine the olive oil, mashed garlic, oregano, salt, and lemon juice.
- First, add the zucchini slices and peppers to the marinade. Mix well to ensure each piece is fully coated. Then transfer them into another bowl, leaving the remaining marinade in the initial large bowl.
- Add the mushrooms and corn slices to the marinade and coat them well. Transfer them to another bowl.
- Finally, pour the remaining marinade over the onion chunks in a separate bowl. Do not mix them, we don't want the chunks to separate too much.
- Thread the vegetables onto the soaked skewers. Be careful, as the vegetables will be slippery due to the marinade. When threading the onions, you can coat each chunk with some marinade using your hands, trying not to separate the layers.
- Threading the corn slices can be challenging because the center is quite hard. If preferred, you can place the corn slices directly on the baking sheet instead of skewering them. However, we love them on skewers, so we take on the challenge and thread them!
- Place the prepared skewers on a parchment paper-lined baking sheet.
- Roast in the oven for 25 minutes, until the vegetables are tender and slightly charred.
- You can enjoy these with some haydari on a lavash bread for a quick lunch.
NOTES
- Grill option: You can also make these veggie kabobs on the grill. Cook over medium heat for 10–15 minutes, turning a few times.
- Leftovers: Let them cool, then store in the fridge for up to 3 days. We don’t recommend freezing.
- Skewers: Soak wooden skewers in water for 30 minutes so they don’t burn. We used about 14 skewers, but it depends on your veggie size. Soak a few extra, just in case.
- Nutrition info: For general guidance only and may vary depending on what you use.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
beata evoughlian says
Thank you, sound delicious, easy to make, great summer kebab. 😍
Zerrin & Yusuf says
Glad you liked it! Thank you for letting us know 🙂
Robin M Foster says
Glad to find an oven friendly version.
Dale says
I am making kabobs for dinner tomorrow night. My husband and I are having this recipe (we eat plant based). For our guests, the gentleman is having steak also and the lady is having shrimp. Do you think this marinade would work with the meat and seafood?
Yusuf says
Hi Dale,
Yes it does work for meat and seafood. Enjoy your dinner!
Dale says
Made this last night and it was delicious! Put the vegetables in a bowl (added 1/8 cup extra rice wine vinegar) and poured the marinade over the top of the vegetables. Used my hands to rub it onto the vegetables and let it sit in the refrigerator for a couple of hours. Roasted the vegetables (carrots,baby potatoes, bell peppers, onion, and corn on the cob) at 400 degrees for 30 minutes. My husband and I couldn’t stop commenting on how good it was. Definitely going into our meal plan rotation.
Yusuf says
Hi Dale!
So happy to hear that you loved the recipe as much as we do!
Thank you for sharing your tips with all of us here. I'm sure our readers will get benefit from these.
Cheers!
Rebecca says
You are awesome for sharing! I wanted something light & healthy, but with lots of flavor. Came across your recipe. The marinade is so great! Flavorful & absolutely delicious!!!! We love it. So easy & taste better then anything store bought. I will use it frequently now I’m sure.
Mica says
Such a great grilling idea for vegetarians like me. Love that easy marinade. I made these on the grill and everyone in the family loved them. Thanks!
Natalie Ellis says
These veggie kabobs remind me the bbq party I often have with friends, we often use almost all of those ingredients except mushrooms and Sabra Hummus (of course lol). Anyway, the Sabra Hummus looks really nice with many flavors. I hope can try it one day!