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Roasted Vegetables Skewers

Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 medium zucchini cut into 1-inch thick half-moons
  • 2 red bell peppers cut into 1.5-inch squares
  • 1 large red onion cut into 1-inch chunks
  • 2 cups cherry tomatoes whole
  • 8 ounces button mushrooms cleaned and halved if large
  • 1 small eggplant cut into 1-inch cubes

For the marinade

  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • If using wooden skewers, soak them in water for at least 30 minutes before use.
  • Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper in a medium bowl.
  • Cut all vegetables as directed, keeping sizes uniform. Place in a large bowl and toss with half the marinade. Let stand for 30 minutes at room temperature.
  • Preheat your oven to 400°F (200°C) or prepare grill for medium-high heat cooking.
  • Thread vegetables onto skewers in a repeating pattern, leaving small gaps between pieces. For visual appeal and even cooking, alternate colors and textures.

For Oven Roasting:

  • Place skewers on a lined baking sheet
  • Roast for 20-25 minutes, turning once halfway through
  • Brush with remaining marinade after turning

For Grilling:

  • Place skewers on preheated grill
  • Cook for 12-15 minutes, turning every 4-5 minutes
  • Brush with remaining marinade with each turn