Veggie Kabobs in the Oven
These vegetable kabobs in the oven are super yummy Make-Ahead Vegan Party skewers that will satisfy even the pickiest meat-eaters! Marinating the veggies overnight gives this dish amazing flavor - perfect for any party, gathering, or BBQ.
Servings: 8
Calories: 267kcal
Ingredients
For the Kabobs
- 3 bell pepper seeded
- 1 pineapple
- 4 zucchini
- 3 sweet onion
- 1 lb mushrooms washed with damp cloth
- 1/4 cup extra virgin olive oil
- 1 tablespoons Montreal Steak Spice or seasoning of choice
- 1 lime juiced
- sea salt and black pepper to taste
Instructions
- Preheat Oven to 400 degrees Fahrenheit. If using bamboo/wooden skewers, soak them in water for 20-30 minutes while you prep the kabobs (skip if using metal skewers).
- Chop your vegetables - you want the pieces of all the vegetables to be roughly the same size so they cook evenly.
- Skewer the veggies in any order you want - I like to alternate colors of the vegetables for maximum variety. Repeat until all vegetables have been used. Place the kabobs in an eve layer on 1 or 2 sheet pans.
- Drizzle the kabobs with olive oil, squeeze lime juice, and sprinkle with steak spice (or any spice you prefer). Roll the kabobs around to get each piece coated with the olive oil and spice.
- Bake for 20-25 minutes, until vegetables begin to soften and brown. Remove from oven and enjoy hot!
Video
Notes
Substitutions and Variations
- You can add in any vegetables you prefer! Heartier vegetables or fruits work well for these kabobs: like cherry tomatoes, cubed eggplant, or peaches!
- If you don't have steak spice, you can try different spice blends. Jamaican jerk seasoning, Italian seasoning, or BBQ rub!
- Add protein for a heartier meal! Crispy tofu or tempeh are excellent additions.
Nutrition
Calories: 267kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 850mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1832IU | Vitamin C: 170mg | Calcium: 72mg | Iron: 2mg