These veggie kabobs in the oven are a super yummy Make-Ahead Vegan Party Recipe that will satisfy even the pickiest meat-eaters! Marinading the veggies overnight gives these kabobs (or kebabs) amazing flavor – perfect for any party, gathering, or BBQ.
Our friends invited us over for the Super Bowl last weekend, and one of them is doing the Whole30 diet so I wanted to bring something she could also eat that was meatless! After searching the internet for hours for different dips, hummus, or side dishes I gave up – and decided on something simple, healthy, and yummy like Veggie Kabobs. BUT I wanted to turned these up a notch- so to give them more flavor than plain veggies I marinated them over night!
And drumroll…. were a HUGE hit! The marinade really makes all the difference and infuses the veggies with so much flavor while they sit overnight. I got a lot of positive comments on the kabobs – especially on the pineapple. Since all the veggies were marinading together overnight the sweetness from the pineapple mixed in with the other flavors and everything ended up tasting perfect.
What’s In These Oven Baked Vegetable Kabobs Recipe?
- Veggies (and Fruits) of your choice! I used mushrooms, onions, zucchini, bell pepper, and of course a little pineapple for sweetness.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Apple Cider Vinegar, which may surprise you but it gives the cookies a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
- Montreal Steak Spice: Our favorite spice blend, probably the one we use most in our home! Montreal Steak Spice is a blend of garlic, pepper, salt, oregano, crushed pepper flakes, and a little dill for an amazing flavor. With a half-Canadian household, you better believe we put this spice on everything!
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
I really love bringing something healthy to Super Bowl or holiday parties (I am always that person with the veggie tray or a fruit salad). You can really use any types of veggies and any marinade – but the below recipe was the one that I had success with!
How To Cook Veggie Kabobs in the Oven
If Marinating the Day Before:
- Add all Marinade Ingredients to a large mason jar, and shake to combine.
- Wash and chop all veggies and pineapple into bite sized pieces – about 1 cubed inch. Place into the largest bowl you have and cover with marinade. Mix well to combine all the ingredients and spices. Wrap and keep overnight in the fridge.
Cooking in the Oven:
- Preheat Oven to 400 degrees Ferenheit.
- If using bamboo/wooden skewers, soak them in water for 20-30 minutes while you prep the kabobs.
- Skewer the veggies in any order you want – I like to alternate colors of the vegetables for maximum variety.
- Place skewers on a oven rack covered with foil, bake for 15-20 minutes.
These kabobs were also super easy to make since I could prep them ahead of time. I chopped all the veggies and made the marinade the day before… and put the kabobs together before the party. It was much easier than scrambling at the last minute for something healthy to bring.
Get the Same Ingredients I Used For My Vegetable Kabobs in the Oven:
As always, if you make this vegetable kabob recipe in the oven be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Oven-Baked Marinated Veggie Kabobs (Gluten-Free, Vegan, Party Recipe)
Ingredients
For the Kabobs
- 3 large green peppers seeded
- 3 large red peppers seeded
- 1 large pineapple
- 4 zucchini
- 3 onions
- 1 lb. button mushrooms washed with damp cloth
For the Marinade
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 2 tablespoons tamari or soy sauce if you aren't gluten free
- 6 cloves garlic minced through garlic press
- 3 tablespoons Montreal Steak Spice
- Ground Black Pepper to taste
Instructions
Directions
The Day Before (If Marinading)
- Add all Marinade Ingredients to a large mason jar, and shake to combine.
- Wash and chop all veggies and pineapple into bite sized pieces - about 1 inch in length. Place into the largest bowl you have and cover with marinade - wrap and keep overnight in the fridge.
Day Of Cooking
- Preheat Oven to 400 degrees Ferenheit
- If using bamboo/wooden skewers, soak them in water for 20-30 minutes while you prep the kabobs.
- Skewer the veggies in any order you want - I like to alternate colors of the vegetables for maximum variety.
- Place skewers on a oven rack covered with foil, bake for 15-20 minutes.
[…] our Memorial Day BBQ I’ll be serving this salad with Marinated Veggie Kabobs, my dad’s famous Coleslaw Recipe, and Life-Changing Greek Pasta Salad. A real trifecta of […]