Roasted Veggie Skewers

Ingredients

• 1 largered bell pepper
• 1 largeyellow or orange bell pepper
• 1 largered onion
• 1 mediumcourgette
• 1 mediumyellow squash
• 225 g (8 oz)cremini or baby bella mushrooms
• 150 g (1 cup)cherry or grape tomatoes
• 80 ml (⅓ cup)olive oil
• 45 ml (3 tablespoons)balsamic vinegar
• 2 clovesgarlic, minced
• 1 teaspoondried oregano
• 1 teaspoondried basil
• ½ teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• 8–10wooden or metal skewers

Instructions

1. 1

   Soak wooden skewers

   If using wooden or bamboo skewers, soak them in a shallow dish of water for at least 30 minutes. Metal skewers do not need soaking.

2. 2

   Prepare the vegetables

   Wash the vegetables and pat them dry. Cut them into even, bite-sized pieces, about 2.5–4 cm (1–1½ inches) across. Remove the peppers’ tops, seeds and white pith, then cut them into large chunks. Peel and quarter the onion, then separate its layers. Trim the courgette and yellow squash and cut them into rounds about 1.3–1.9 cm (½–¾ inch) thick. Halve large mushrooms and leave small ones whole; wipe them clean with a damp paper towel. Leave the tomatoes whole.

3. 3

   Whisk the marinade

   In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, basil, salt and black pepper until the mixture is combined and slightly thickened.

4. 4

   Marinate the vegetables

   Put the chopped vegetables in a very large bowl and pour over the marinade. Toss gently until coated, then leave at room temperature for at least 20 minutes, or cover and refrigerate for up to 2 hours.

5. 5

   Heat the oven

   Position a rack in the centre of the oven and preheat it to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper.

6. 6

   Thread the skewers

   Thread the vegetables onto the soaked wooden or prepared metal skewers, alternating the different types. Leave a small gap of about 6 mm (¼ inch) between pieces so hot air can circulate.

7. 7

   Roast until tender

   Arrange the skewers in a single layer on the prepared baking sheet, without overlapping. Roast for 20–25 minutes, turning them carefully halfway through, until the vegetables are tender-crisp with caramelised, slightly charred edges.

8. 8

   Serve warm

   Remove the tray from the oven and let the skewers cool for a minute or two before handling. Serve warm as a side dish or a light main course.

What are roasted veggie skewers?

Skewered vegetables are a flexible way to cook a colourful mix together, often associated with grilling and Mediterranean-style flavours. This version uses the oven, so you can make it without an outdoor grill.

The mix of sweet peppers, onion, squash, mushrooms and tomatoes gives each skewer a range of textures. Balsamic vinegar and dried herbs flavour the vegetables while they roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 0g fat.

The vegetables provide most of the carbohydrate, while the olive oil is the main source of fat; mushrooms contribute a little protein, but this is a vegetable-led dish. Pair a serving with beans, lentils or another protein-rich food, and a grain or bread if you want a more balanced, filling plate.

Choose and prepare the vegetables

Even pieces: Cut the vegetables to roughly similar sizes so they cook at a similar pace. Keep the tomatoes whole and halve only the larger mushrooms.

Dry surfaces: Pat washed vegetables dry before adding the marinade. Wipe mushrooms with a damp paper towel rather than rinsing them, as they can take on extra water.

Make the marinade

Oil and vinegar: Whisk the olive oil and balsamic vinegar with the garlic, oregano, basil, salt and pepper until they come together. Toss the vegetables well so the marinade coats all their surfaces.

Marinating time: Allow at least 20 minutes at room temperature, or refrigerate the covered bowl for up to 2 hours. If chilled, thread the vegetables before roasting as directed.

Thread for even roasting

Leave gaps: A small space between each piece lets hot air move around the vegetables. Crowded pieces are more likely to soften and steam rather than develop browned edges.

Mix the colours: Alternating vegetables makes the skewers colourful and gives you a variety of flavours in each serving. Take care when threading the softer tomatoes so they stay intact.

Look for these doneness cues

Tender-crisp vegetables: The skewers should roast for 20–25 minutes at 200°C (400°F), with a turn halfway through. Check that the vegetables are tender but still hold their shape.

Caramelised edges: Slight charring and browned spots are signs that the vegetables have roasted rather than simply softened. The exact timing can vary with piece size and oven.

Serve them as a side or main

As a side: Serve the warm skewers alongside grains, bread or a simple main dish. Their balsamic-herb flavour works well with straightforward accompaniments.

As a meal: Add a protein-rich accompaniment such as beans, lentils or grilled tofu to make the plate more substantial. Keep the skewers as the colourful vegetable component.

Recipe notes & tips

• Soak wooden or bamboo skewers in water for at least 30 minutes before using them.
• Cut the vegetables to similar sizes to help them roast evenly.
• Leave about 6 mm (¼ inch) between pieces when threading the skewers.
• Turn the skewers carefully halfway through the roasting time.
• Use a large baking sheet and keep the skewers in a single layer without overlap.

Variations

• Add aubergine: Cut it into similarly sized pieces so it roasts alongside the other vegetables.
• Change the herbs: Use dried thyme in place of the oregano for a different savoury note.
• Add a little heat: Include a pinch of chilli flakes in the marinade.
• Try a citrus note: Replace some of the balsamic vinegar with lemon juice.
• Make it a meal: Serve the skewers with cooked chickpeas or lentils.

Common mistakes to avoid

• Uneven pieces: Very different sizes cook at different rates; cut the vegetables to a similar size.
• Wet vegetables: Extra water can make roasting less effective; pat them dry before marinating.
• Tightly packed skewers: Crowded pieces can steam; leave small gaps between them.
• Overlapping on the tray: Overlap restricts airflow; arrange the skewers in a single layer.
• Skipping the turn: One side may brown more than the other; flip the skewers halfway through.

How to store

Refrigerate leftover vegetables in an airtight container for up to 3 days. Reheat them on a baking sheet in the oven until warmed through, or remove them from the skewers and warm them in a pan.

Frequently asked questions