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oven-roasted veggie kabobs (or grilled)

Oven-Roasted Veggie Kabobs
review
Private Recipe by
Teresa G.
Here, KY

This is one of our favorite ways to prepare some of the summer veggies from our garden. Either way, on the grill or in the oven, these vegetable kabobs are absolutely delicious. I highly recommend using the Louisiana Cajun seasoning, but any of your favorite seasoned salts would be just fine.

yield 4 serving(s)
prep time 35 Min
cook time 25 Min
method Roast

Ingredients For oven-roasted veggie kabobs (or grilled)

  • 1 lg
    red bell pepper
  • 1/2 lg
    sweet onion
  • 1 md
    zucchini
  • 12 to 15
    cherry tomatoes
  • some
    vegetable oil
  • louisiana brand cajun seasoning (or your fave)

How To Make oven-roasted veggie kabobs (or grilled)

  • Ingredients and utensils for oven-roasted veggie kabobs.
    1
    Gather all ingredients. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 450 degrees F.
  • Prepped red bell peppers, zucchini, cherry tomatoes, onion chunks and skewers on foil-lines baking sheet.
    2
    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.)
  • Threading veggies onto skewers.
    3
    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)
  • Brushing oil on veggie kabobs.
    4
    Brush vegetables with oil to thoroughly coat each piece.
  • Louisiana cajun seasoning sprinkled on veggie kabobs.
    5
    Sprinkle both sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
  • Turning veggie kabobs after first 10 minutes of roasting ay 450 degrees F.
    6
    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.
  • Roasted veggie kabobs.
    7
    *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.
  • Roasted veggies on plate with shrimp scampi on herbed rice and a twisted garlic breadstick.
    8
    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.)
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