Veggie Kabobs In Oven

Colorful veggie kabobs on a white plate accompanied by a blue napkin and hummus on the side.

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5 from 3 reviews

Super easy veggie kabobs baked in oven. Perfect for any summer occasion.




  • 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


  1. Preheat oven to 400F.
  2. Soak wooden skewers in cold water to prevent them from burning.
  3. 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.
  4. Whisk together all the marinade ingredients in a large bowl and toss in the vegetables.
  5. Thread them onto skewers, place on a baking sheet lined with baking paper. Roast for about 15-20 minutes or until tender.