Oven-Roasted Veggie Kabobs with a simple tangy marinade are so tasty and healthy. So vibrant and packed with flavors, these kabobs make a a great side dish to any meal or a perfect summer appetizer when served with a tasty dip like hummus.
This post has been sponsored by Sabra Hummus. All thoughts and opinions are my own.
These colorful veggie kabobs are one of our favorite ways to use up the vegetables in the fridge during summer. You can make them either in the oven or on the grill. Both versions are quite pleasing and pair perfectly with hummus! Making them in the oven is easier for weeknight dinners while they are fantastic on the grill for garden parties in summer.
How to Make Veggie Kabobs in the Oven
Decide on the vegetables you want to use for this recipe first. I suggest using fresh and colorful summer vegetables like red and yellow bell peppers, red onion, corn, zucchini and mushroom so that everyone sees a rainbow on the veggie skewers.
Rinse and dry the vegetables, except mushrooms. Cut everything into bite-size pieces and leave the mushrooms as they are.
The Easiest Veggie Kabob Marinade
Whisk together lemon juice, olive oil, salt and mashed garlic in a large bowl. You can add your favorite spices in it if you’d like spicy vegetarian kabobs, but I think lemon and garlic are the secret to reach that amazing taste.
Put the vegetables in it and toss to coat. Thread them onto skewers and place them on a baking sheet and roast until tender.
If you are using wooden skewers, soak them first for 10-15 minutes and then thread the vegetables on them. This will prevent them from burning.
What Goes With Vegetable Kabobs?
Besides their attractive look, these veggie shish kabobs taste really good. Plus, we mostly have these with Sabra Hummus and they make a wonderful combination for a summer gathering. I can’t think of a party table without hummus, it’s a staple for us. On the other hand, I sometimes don’t have enough time to make it from scratch. Sabra Hummus is a life saver for those times.
Sabra Hummus has a variety of flavors and our favorites are Roasted Garlic and Olive Tapenade. We can dip anything into them, from raw vegetables like carrots, celery sticks or cucumbers to grilled veggie kabobs. It is a perfect addition for any summer occasion, so there is always some Sabra Hummus in the fridge for spontaneous garden parties.
Veggie Shish Kabob Sandwiches
Kids can eat anything sandwiched, right? You can also prepare sandwiches with these grilled veggie kabobs. I can’t think of a better way to get your kids to eat vegetables.
Just use a tasty spread like Sabra Hummus for a quicker option in on a slice of bread. Place the grilled veggies on it and cover with another slice of bread. Nobody can resist it!
Although they are already perfect and don’t need any more additions for me, hubby loves to pair these attractive vegetable shish kabobs with grilled halloumi, baked chicken wings and lamb shish kebabs.
Oh and if you make this baked veggie shish kabob recipe , I’d love to hear your feedback. Please rate the recipe and leave a comment below.
More Vegetable Recipes
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Veggie Kabobs In Oven
Super easy veggie kabobs baked in oven. Perfect for any summer occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Side Dishes
- Method: Baking
- Cuisine: American
- 2 cups mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 1 ear corn
- 2 tablespoons lemon juice
- 3 cloves garlic, mashed
- ¼ cup olive oil
- 1 teaspoon salt
- Preheat oven to 400F.
- Soak wooden skewers in cold water to prevent them from burning.
- Rinse and dry the vegetables, except the mushrooms. Slice the peppers in thick rounds if they are small enough or chunks if they are large. Cut the zucchini in rounds or half moons. Cut the onion in chunks and cut the corn into thick pieces.
- Whisk together all the marinade ingredients in a large bowl and toss in the vegetables.
- Thread them onto skewers, place on a baking sheet lined with baking paper. Roast for about 15-20 minutes or until tender.
- Serving Size: 3
- Calories: 377
- Sugar: 13.8 g
- Sodium: 1182 mg
- Fat: 29.3 g
- Carbohydrates: 28.4 g
- Protein: 6.3 g
- Cholesterol: 0 mg
Keywords: vegetarian, kabobs, summer recipe, vegetable
Robin M Foster says
Glad to find an oven friendly version.
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?
Yes it does work for meat and seafood. Enjoy your dinner!
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.
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.
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.
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!