OVEN-ROASTED VEGGIE KABOBS (or Grilled)

Gather all ingredients. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 450 degrees F.

Prep vegetables:
Remove stem and seeds from red bell pepper; cut into 1 to 1 1/2 inch squares.
Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.)
Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)

Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables, beginning with a square of bell pepper, then onion, zucchini and cherry tomato; place on prepared sheetpan; repeat until all skewers are full (see photos)

Brush vegetables with oil to thoroughly coat each piece.

Sprinkle both sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)

Roast in preheated 450 degree F oven for 10 minutes; Turn kabobs over and roast for additional 10 minutes or until vegetables are tender to your preference. If, at any point, you think they are getting too brown, reduce the heat to 425 degrees until done.

*Note: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There will be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-)
If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat, carefully turning kabobs several times, then over direct heat just long enough to add a little char.

Use a fork to slide the vegetables off of the skewers. Serve as soon as possible. Great with just about anything! (Pictured is roasted veggies with shrimp scampi over herbed long grain and wild rice with a twisted garlic breadstick.)