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Vegetable Kabobs in Oven

Oven-roasted vegetable kabobs with zucchini, mushrooms, bell peppers, red onions, and corn, garnished with parsley on a white plate.
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5 from 3 reviews

These oven-roasted vegetable kabobs are colorful, flavorful, and so easy to make! Coated in a simple tangy marinade, they’re perfect as a healthy side dish, a light main, or a fun summer appetizer.

Ingredients

Units Scale

For the Vegetable Kabobs:

  • 2 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 250 grams mushrooms (chestnut or button mushrooms)
  • 4 corn cobettes (or 2 corn on the cobs)
  • 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

  1. Soak wooden skewers in water for 30 minutes.
  2. Preheat the oven to 400°F / 200°C.
  3. 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).
  4. Prepare the marinade: In a large mixing bowl, combine the olive oil, mashed garlic, oregano, salt, and lemon juice.
  5. 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.
  6. Add the mushrooms and corn slices to the marinade and coat them well. Transfer them to another bowl.
  7. 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.
  8. 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.
  9. 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!
  10. Place the prepared skewers on a parchment paper-lined baking sheet.
  11. Roast in the oven for 25 minutes, until the vegetables are tender and slightly charred.
  12. 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

Find it online: https://www.giverecipe.com/oven-roasted-veggie-kabobs/