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 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 skewers.
Rinse and dry the vegetables, except the mushrooms. Cut everything into bite-size cubes 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 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 veggies on them. This will prevent them from burning.
What goes with veggie 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.
Kids can eat anything sandwiched, right? You can also prepare sandwiches with this grilled veggie recipe and hummus. I can’t think of a better way to get your kids to eat vegetables.
Oh and if you make these Oven-Roasted Veggie Kabobs , I’d love to hear your feedback. Please rate the recipe and leave a comment below.
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Oven-Roasted Veggie Kabobs
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: 137
- Sugar: 13.8g
- Sodium: 1182mg
- Fat: 29.3g
- Carbohydrates: 28.4g
- Protein: 6.3g
- Cholesterol: 0mg
Keywords: vegetarian, kabobs, summer recipe, vegetable