Quick & Easy Vegetable Skewers in the Oven Recipe
These colorful vegetable skewers made in the oven look and taste just as delicious as vegetable kabobs made on the grill!
And for the record, veggie skewers and veggie kabobs are the same thing. That goes for kebobs, kebabs, and kebaps too. They’re all just different names for putting vegetables on a stick.
Veggie Kabobs Ingredients & Skewers
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Vegetables
My recipe uses what I think are the best vegetables for a colorful presentation and complementary flavors.
If you don’t like certain of these vegetables, feel free to omit them and sub in your favorites. Possible substitutions include cherry tomatoes, Brussels sprouts, baby potatoes, corn cobs, or baby carrots—all raw.
Skewers
You can use bamboo, metal, or wooden skewers.
Pro Tip: If you’re cooking for a crowd, stick with wooden or bamboo skewers. Otherwise, your more expensive metal skewers will most likely wind up in the trash. Or maybe that’s just my family?
Olive Oil
A high-quality extra virgin olive oil is best. Since there are so few ingredients in this veggie skewer recipe, each one counts! I find that Laconiko Ultra Premium Extra Virgin Olive Oil has so much flavor, and it is perfect for simple dishes.
Balsamic Vinegar
The balsamic vinegar is perhaps even more important than your olive oil. Make sure you like the flavor before you use it. Modena, Italy, makes the best balsamic vinegar in the world, but the quality and prices vary greatly.
I first bought bottles of the Giuseppe Giusti brand home with me from a trip to Bologna. But now you can buy it online.
Vegetable Skewers Recipe
Serves: 8
Ingredients
2 zucchinis
2 yellow squash
14 mini sweet peppers
2 red onions
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon kosher salt
½ teaspoon black pepper
non-stick olive oil spray
Instructions
1. Cut zucchini and yellow squash in half lengthwise, then slice into pieces about ½-inch thick. Place in a gallon-sized Ziploc plastic bag or airtight container.
2. Cut sweet peppers lengthwise, remove seeds, and place in the same baggie.
3. Cut red onions in wedges and place in the baggie.
4. In a small bowl, mix together olive oil, balsamic vinegar, salt and pepper, and pour into the baggie.
5. Shake the baggie to coat the veggies with your mixture, then set the baggie aside for half an hour.
6. Line a baking sheet with foil for easy cleanup, and spray with non-stick olive oil.
7. Preheat oven to 400°.
8. To make your veggie skewers, loosely place veggies on skewers. I start with a zucchini slice, then I add a couple of pieces of red onion, a yellow squash, and a pepper. I repeat two more times or until the skewer is full.
9. Lay the marinated vegetable kebabs on your foiled baking sheet, leaving a little space between them.
10. Roast the vegetable skewers in the oven for approximately 10 minutes until vegetables are cooked through. If you prefer to grill your veggie skewers, just throw them on the BBQ for 10–15 minutes instead.
Serving Vegetable Skewers
When to Serve
I’m always looking for ways to bring more colorful foods to the table, and veggie skewers are one of my favorite ways to do it. So, I serve them all the time.
They make a great hand-held appetizer, an easy side dish, or a yummy vegetarian main course. And they taste great both hot and at room temperature.
Garnish
Veggie kabobs are so beautiful, they don’t need a garnish. But if you’re ambitious, you can drizzle yours with a little of the leftover marinade or balsamic glaze and sprinkle some fresh parsley on top.
Sauce on the Side
You can’t go wrong with a little dip for your veggies. Try serving it with our tzatziki, guacamole, pesto, and/or hummus.
what to Serve With
Vegetable skewers are the perfect side dish to grilled chicken, steak, or fish. I love serving them with these recipes:
Urfa Kebabs
St. Louis Ribs
Greek Meat Pie
Connecticut Lobster Rolls
Pasta di Frittata
