What’s for dinner you might be asking? And, I have a simple answer. Vegetable Kabobs. Why? Well, if you are like me, you might want something quick, healthy and low maintenance. The weather is getting a lot warmer now, so who wants to be in the kitchen all day? 

While I decided to put these vegetable kabobs in the oven and then gave them a quick broil the last two minutes. Please feel free to grill these as well. You may want to serve this easy dish with a bed of rice or some type of protein. I ate it as a stand-alone meal because the vegetables were quite filling. I also made an easy marinade, that I just know you will enjoy.

Print

Marinated Baked Veggie Kabobs

Recipe by Recipe Helper

Course: MainDifficulty: Easy

Servings

8

servings

Prep time

1

hour 

Cooking time

20

minutes

Ingredients

• 6 cups vegetables: red bell pepper, yellow bell pepper, green bell pepper, zucchini, mushrooms, red onion

• For the Marinade:

• 1/4 cup low-sodium soy sauce

• 2 tablespoons raw organic honey

• 1 tablespoon garlic powder

• black pepper, to taste

• 1 teaspoon lemon juice

• 1/4 cup water

• 1 tablespoon olive oil

Directions

• For the Marinade:
• In a medium sized bowl, mix together soy sauce, honey, garlic powder, black pepper, lemon juice, water and olive oil. Use to pour over the chopped vegetables. 
• For the Kabobs:
• Preheat the oven to 350°F/180°C.
• Chop all vegetables to your desired size.
• Place them in a large bowl or Ziploc bag. Pour over the marinade and toss to coat evenly.
• Refrigerate for 30 minutes to 1 hour.
• Remove from the refrigerator and place on skewers.
• Place on a parchment paper lined baking sheet and bake for 18 minutes and then broil on high for 2 minutes.
• Remove from the oven and allow to rest for 5 minutes before serving. Enjoy!

Notes

• You may use any vegetables you choose!

I love the array of colors that this vegetable kabob skewer recipe presented. I used a red bell pepper, a yellow bell pepper, a green bell pepper, zucchini, mushrooms and red onion. Am I the only one who enjoys slicing things?  Especially vegetables. I find it to be extremely therapeutic. I invested in a good knife set recently and just love it. 

When I’m slicing, I am usually daydreaming or in deep thought about how I want my dream kitchen to look someday and hosting my family and friends, while making everything appear effortless. Again, am I the only one? Just be sure to watch those fingers of yours. Those knife cuts will bring you back to reality in no time at all.

I know that most of us have dishwashers to help with the process, but I have found that it is not the loading of the dishwater that takes work, but rather the unloading of the dishwasher days later. You know. When you are looking for your favorite mug or in need of a fork or spoon? Now, that’s heavy lifting because everything has to be put away, which can be mentally and physically exhausting.

Vegetable Kabobs will be one of the easiest recipes that will not require any heavy lifting. For me, I cherish a quick clean up and that is another reason to make this dish. You are truly able to enjoy the “veggies” of your labor, without the exhaustion of cleaning up a big mess. 

I have always loved vegetables. As a young child, I enjoyed going to the market with my parents and feeling the many different textures of vegetables. Some were smooth, some were bumpy and some were downright lumpy. I cultivated an appreciation for how vegetables were grown and loved visiting family-owned produce markets. I liked these markets a lot as a kid, and now realize how much work went into knowing your customer and your local farmer.

As a young child, one of my biggest highlights as a young child was taking a 3^rd grade field trip to Amish country in Lancaster, Pennsylvania. My entire class, our teachers and our parents, who volunteered to chaperone, spent the day in the home of an Amish family, where they made us the most delicious meal from what they had grown. They were very hospitable and gave us a tour of their quaint home. Their lives were simple and they seemed to embrace family, friends and food.

At just eight years old, I knew I wanted to cultivate family traditions too. And, I cherish keeping my meals simple, even if I occasionally get lost in my thoughts while cutting my vegetables. If you do the same thing, just be sure to watch those fingers while slicing. Enjoy!!