Oven Roasted Veggie Kabobs Recipe

I’m all about those vibrant veggie vibes with these roasted veggie skewers—so easy and bursting with flavor! Just drizzle them with balsamic and garlic marinade, roast ’til they’re perfectly charred, and you’ve got yourself a colorful feast that’s as Instagrammable as it is delicious.

I love making tasty and vibrant meals, and these Oven Roasted Veggie Kabobs are a personal favorite. With red and yellow bell peppers, loaded with nutrients, and juicy cherry tomatoes, this dish is as nutritious as it is delicious.

Balsamic vinegar and garlic really take the flavor to the next level.

Oven Roasted Veggie Kabobs Recipe Ingredients

• Red Bell Pepper: Rich in vitamins A and C; adds sweetness.
• Yellow Bell Pepper: Packed with antioxidants; boosts immune health.
• Zucchini: Low in calories; high in fiber and vitamin C.
• Button Mushrooms: Source of B vitamins; provides earthy flavor.
• Balsamic Vinegar: Adds tangy sweetness; contains antioxidants.

Oven Roasted Veggie Kabobs Recipe Ingredient Quantities

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into wedges
• 8 ounces button mushrooms, whole or halved
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Wooden or metal skewers

How to Make this Oven Roasted Veggie Kabobs Recipe

1. Set your oven to cook at 425 degrees Fahrenheit (220 degrees Celsius).

2. In a big mixing bowl, mix together olive oil, balsamic vinegar, minced garlic, dried Italian seasoning, salt, and pepper.

3. Include the bell peppers, zucchini, red onion, mushrooms, and cherry tomatoes in the bowl. Toss until they are evenly coated with the marinade.

4. Skewer the vegetables, alternating each type for color and variety.

5. To line a baking sheet with parchment paper in order to prevent sticking, first place the parchment paper over the baking sheet. Trim the paper with scissors if necessary, then bake. If baking, isn’t your thing, you can also prepare for a sheet to bake on by lightly oiling it and avoiding the aforementioned (sticking) fate.

6. Lay the skewers on the prepared baking sheet so they are in a single layer and not touching.

7. 20-25 minutes in a hot oven will roast the vegetables and meat to a tender yet slightly charred doneness. This will relegate any doubt left in your mind that you CAN get a good char on your sheet pan. Because you can.

8. When completed, take from the oven and allow it to cool slightly before it is served.

9. Remove the vegetables from the skewers and put them on a serving platter.

10. Serve at a pleasant temperature as a side offering or atop a base of rice or salad for a delicious meal.

Oven Roasted Veggie Kabobs Recipe Equipment Needed

1. Oven
2. Large mixing bowl
3. Measuring spoons
4. Knife
5. Cutting board
6. Wooden or metal skewers
7. Baking sheet
8. Parchment paper or cooking oil
9. Scissors (if using parchment paper)
10. Serving platter

FAQ

• Q: Can I prepare the veggies in advance?You can indeed chop and marinate the vegetables a few hours before you are going to cook. They just need to be kept in the refrigerator, awaiting assembly into the skewers. You can do this several hours ahead, with no ill effect.
• Q: Can I add other vegetables to the kabobs?A: Certainly! You can include vegetables such as eggplant, squash, or asparagus. Just make sure they’re cut to roughly the same size so they all cook evenly.
• Q: What if I only have metal skewers?A: Skewers made of metal work perfectly well and have the advantage of being reusable. If you’re using wooden skewers, make sure to soak them in water for half an hour before putting them to use to stop them from catching fire.
• Q: Is there a substitute for balsamic vinegar?You can use red wine vinegar or apple cider vinegar instead, but the taste will vary some.
• Q: How long should I roast the veggie kabobs?A: Preheat oven to 425°F (220°C). Roast them in the oven for about 20-25 minutes, turning once halfway through cooking.
• Q: How do I know when the kabobs are done?A: The veggies ought to be tender and just start to be charred on the edges. Test for done-ness with a fork.
• Q: Can I grill these kabobs instead of roasting?A: Grilling is a fantastic possibility. Grill at medium, turning every few minutes, until the vegetables are cooked through, about 10-15 minutes.

Oven Roasted Veggie Kabobs Recipe Substitutions and Variations

Red bell pepper: Swap it out for green or orange bell peppers, chopped into 1-inch pieces.
Orange bell pepper or poblano pepper, cut into 1-inch pieces, can replace yellow bell pepper in the dish.
Zucchini. When substituting for zucchini, use yellow squash or eggplant. Slice them into 1/2-inch rounds.
Button mushrooms: Substitute with cremini mushrooms or portobello mushrooms, whole or halved as necessary.
Balsamic vinegar. If you don’t have this type on hand, you can swap it out for red wine vinegar or apple cider vinegar.

Pro Tips

1. Preheat Properly Make sure your oven is fully preheated to 425 degrees Fahrenheit (220 degrees Celsius) before baking the skewers. This ensures the vegetables roast evenly and develop the desired char.

2. Uniform Sizing Cut all the vegetables into uniform sizes as indicated. This helps them cook evenly, preventing some pieces from being undercooked while others are overdone.

3. Soak Skewers If using wooden skewers, soak them in water for at least 30 minutes before assembling the vegetables. This prevents them from burning in the oven.

4. Airflow and Heat Leave a little space between the vegetables on each skewer. This promotes better airflow and more even cooking. It also helps each piece of vegetable get a nice roast.

5. Flavor Infusion After removing the skewers from the oven, brush them with a little extra olive oil and a sprinkle of salt while they are still warm. This enhances flavor and adds a touch of richness to the finished dish.