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Marinated Veggie Kabobs in the Oven (Gluten Free, Vegan, Whole30)

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!

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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.

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What’s In These Oven Baked Vegetable Kabobs Recipe?

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Make Veggie Kabobs in the Oven!

No grill? No problem!  These simple vegetable kabobs cook up quick and can be baked in your oven. 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!

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How To Cook Veggie Kabobs in the Oven

If Marinating the Day Before:

  1. Add all Marinade Ingredients to a large mason jar, and shake to combine.
  2. 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:

  1. Preheat Oven to 400 degrees Ferenheit.
  2. If using bamboo/wooden skewers, soak them in water for 20-30 minutes while you prep the kabobs.
  3. Skewer the veggies in any order you want – I like to alternate colors of the vegetables for maximum variety.
  4. Place skewers on a oven rack covered with foil, bake for 15-20 minutes.

 

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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.

Other Vegetable BBQ Side Dish Recipes You’ll Love!

Triple Olive Hummus Recipe (Vegan, Gluten Free, High Protein)

Black Bean Queso Dip Recipe (Vegetarian, Gluten Free)

Honey Mustard Coleslaw (Gluten Free, Vegetarian)

Simple Lemon Quinoa Salad (Vegan, Gluten Free)

Vegan Apple Walnut Salad with Sweet Dijon Vinaigrette (Gluten Free)

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! 

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Oven-Baked Marinated Veggie Kabobs (Gluten-Free, Vegan, Party Recipe)

A super yummy Make-Ahead Vegan Party Recipe that will satisfy even the pickiest meat-eaters!  Marinading the veggies overnight gives this dish amazing flavor - perfect for any party, gathering, or BBQ.
5 from 2 votes
Prep Time 1 hr
Cook Time 15 mins
Marinading Time 5 hrs 20 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American, BBQ, Veggies
Servings 8

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.
    Keyword Bell Peppers, Garlic, Kabobs, Mushrooms, Onion, Pineapple, Vegan, Vegetarian, Zucchini
    Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

    This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!

    Posted in American, Appetizers, Dairy Free, Favorites, For Entertaining, Gluten Free, Holiday Recipes, Low Calorie, Make Ahead, Meal Prep, Recipe Index, Sheet Pan Meals, Side Dishes, Snacks, Summer Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes

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