5 from 39 votes
Vegetable Kabobs
Vegetable Kabobs feature a variety of fresh vegetables such as cremini mushrooms, cherry tomatoes, bell peppers, red onion, and two types of zucchini, all marinated in a blend of olive oil, garlic, lemon juice, oregano, and basil. Roasting them brings out their tender texture and mild roasted flavors, enhanced by a light herbaceous marinade. This recipe offers a convenient way to enjoy a colorful and flavorful mix of vegetables suitable as a side dish or a light main course.
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings:
6
servings
Course:
Side Dish, Main Course
Cuisine:
American, International, Vegetarian
Ingredients
- 2 cups cremini mushrooms
- 1 cup cherry tomato
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 red onion cut into chunks
- 1 zucchini sliced into thick rounds
- 1 zucchini sliced into thick rounds, yellow
For the marinade
- ¼ cup olive oil
- 3 cloves garlic pressed
- lemon juice of 1
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
- Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
- Place into oven and roast until tender, about 10-12 minutes.*
- Serve immediately.
Cup of Yum
Notes
- Marinate the vegetables on the skewers for 10-15 minutes before roasting to deepen the flavor.
- These kabobs can be cooked in the oven or grilled over medium-high heat for 5-6 minutes per side for a different texture.