Perfect as a summer side dish, these vegetable kabobs in the oven are bright, colorful and full of flavor. Simple to prep with easy to find ingredients, we oven cook these veggie skewers rather than grill them so they can be enjoyed whatever the weather!
While I love an outdoor dinner on a summer's day, the weather is somewhat unpredictable where I live . . . But not to worry as we can make these veggie kabobs in the oven whether it's bright sunshine or pouring rain!
On our table there are often dishes such as my turkey kabobs and honey ginger garlic chicken, but I love to add a lot of colorful veggies too. These skewers were recipe tested by both my nieces and given the thumbs up, so hope they work for your family too!
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🌶 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Bell peppers - I like to use red, yellow and green bell peppers for color, but you can of course stick to one color. Orange peppers work well too!
- Zucchini - this recipe is perfect for the glut of zucchini (also known as courgette) that we get from our plants in the garden each summer!
- Red onion - this can be swapped for white onion, if my low histamine readers prefer.
- Herbs and spice - dried oregano and thyme give a fragrant flavor, and sweet paprika a touch of spice.
📖 Swaps and Variations
Swap sweet paprika for smoked paprika. Both types can be used, but I suggest my low histamine readers use sweet paprika rather than hot or smoked (it scores 0 on the SIGHI list).
🔪 How to Cook Vegetable Kabobs in the Oven
All you need to make these veggie kabobs is easy to find affordable fresh produce and pantry staples. No fancy kitchen equipment required, and it's such a simple recipe!
If you're using wooden or bamboo skewers (rather than metal ones) do make sure to soak them in cold water for at least 30 minutes before use.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Dice the veggies
Dice the vegetables into bite-size pieces that are roughly the same size, for an even cook time. Dice the zucchini into thick rounds, and the peppers and onion into small pieces. Add to a large bowl (image 1).
Step 2: Season the veggies
Pour the olive oil and apple cider vinegar over the veggies, and sprinkle in the sweet paprika, dried oregano, dried thyme, garlic powder, salt and (optional) black pepper. Toss to coat the vegetables so they are evenly coated in the oil, herbs and spice (image 2).
Step 3: Thread the skewers
Place parchment paper on your baking sheet. Thread the bell peppers, zucchini and onion onto your prepared skewers, alternating the different veggies to make them look pretty(!). Add to the lined baking sheet (image 3).
Step 4: Oven cook the skewers
Bake the veggie kabobs in the oven for 18-25 minutes, turning halfway through the cook time. Cook until the vegetables have softened and have some browning and charring (but not burning!) to your personal preference (image 4).
💭 Recipe Tips and Notes
- Dice the veggies evenly. Slice the zucchini into rounds, and dice the bell peppers and onion into pieces of a similar size so they have an even cook time.
- Swap up the vegetables! There are lots of vegetables that are delicious on kabobs to try, including corn, yellow squash or different types of bell peppers. Mushrooms and tomatoes are also popular on kebabs, but are higher histamine so likely best avoided by my low histamine readers.
- Discard excess oil. You'll likely find some oil in the bottom of the bowl. You can use a pastry brush to brush the kabobs with the oil, then discard any excess.
- Keep an eye on the veggie kabobs! The cook time will vary slightly depending on how small you've diced the veggies and your particular oven, so keep a watch on them after 15 minutes.
📋 Frequently Asked Questions
Yes, you can easily add the oil, herbs and spice and let the veggies marinate in the fridge for 30 minutes or more. If you're low histamine, then adjust the timing to your personal needs, or skip and cook straight away.
Root vegetables such as carrots and parsnips don't work too well on kabobs and have a longer cook time. Better to make my air fryer root veggies recipe instead I think!
🍽 How to Serve Vegetable Kabobs
If you're having a summer dinner, then you may like to serve these roasted veggie kabobs as a veggie main dish or as a side with some other plates:
- Potato salads are always a family favorite in my house, and my potato cucumber salad and roasted potato salad are both a fun twist on the classic recipe.
- Light summer salads including my celery and cucumber salad and carrot and apple salad are so easy to make and so refreshing!
- It isn't a summer meal outdoors without some slaw in my home! My mango slaw is always popular with both the kids and adults alike.
- Serve with my cottage cheese tzatziki for a creamy, herby dipping sauce.
🥬 More Veggie Side Dishes
Choose from so many tasty side dishes, including my air fryer baby corn and beet carrot salad, as well as these colorful recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Vegetable Kabobs in the Oven
Equipment
- Skewers wooden, bamboo or metal
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 1 green bell pepper
- 3 zucchini
- 2 red onions or white onions
- ¼ cup olive oil
- ½ teaspoon oregano
- ½ teaspoon dried thyme
- ½ teaspoon sweet paprika
- ¼ teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- pinch salt
- pinch black pepper
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- If using wooden or bamboo skewers, soak in cold water for at least 30 minutes to help prevent burning. No need if using metal skewers.
- Dice the zucchini into thick rounds, dice the bell peppers into bite-size pieces, alongside the onions. Place in a large bowl.
- Drizzle the olive oil and apple cider vinegar over the veggies, and sprinkle on the garlic powder, sweet paprika, dried oregano, dried thyme, salt and black pepper (optional). Use tongs to toss the veggies so they are all coated in the oil.
- Thread the vegetables onto the prepared skewers, alternating between the different vegetables and differently colored bell peppers. Add to the lined baking sheet with a little room between them.
- Bake the kabobs in the oven for 18-25 minutes, until you have the level of browning and charring you like. Turn the kabobs halfway through the cook time using tongs.
Notes
- Soak the skewers if wooden or bamboo before use to prevent burning. Metal skewers can also be used.
- The cook time will vary slightly depending on how large the veggies are, and different ovens can run a little hotter than others. Check after 15 minutes to see how much charring you have, and cook for longer, as required.
- Nutritional information is auto-generated and should be understood to be an estimate.
- apple cider vinegar and garlic powder, which score 1.
- black pepper, which scores 2.
- white onion scores 0. Red onion is not rated.
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