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.