Roasted Veggie Shish Kabobs

Vegetarian Shish Kabobs

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Shish kabobs are a classic favorite for barbecues and grilling, but you don’t need a charcoal grill to enjoy them! These Roasted Veggie Shish Kabobs can be made any time of year in your oven, delivering the same juicy, flavorful experience without the hassle.

The name shish kabob comes from the Turkish words “şiş”, meaning skewer, and “kebap”, meaning roasted or grilled meat. Traditionally, shish kabobs featured chunks of meat threaded onto skewers, but today the term is also used for skewered vegetables, tofu, or plant-based alternatives—like these delicious roasted veggie kabobs.

The secret to their incredible flavor is in the herb-infused oil: a combination of olive oil, rosemary, thyme, and oregano coats the vegetables, locking in moisture and creating a savory, aromatic taste that fills the kitchen. Every bite is both tender and flavorful, and the scent alone is enough to make your mouth water.

To make preparation even easier, I use Reynolds Oven Bags, which help seal in the juices and maintain the full nutrition of the vegetables while roasting. These bags can withstand temperatures up to 400°F, allowing the veggies to cook evenly while keeping them tender, vibrant, and bursting with flavor.

Whether you’re looking for a healthy side, a main dish for a vegetarian-friendly meal, or a colorful addition to a dinner spread, these roasted veggie shish kabobs are versatile, simple, and absolutely delicious.

Servings: 4

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour

Equipment Needed: Shish Kabob Sticks/Skewers, Knife, Reynolds Oven Bag, Peeler, Pot

Ingredients:

2 Squash, Sliced

2 Zucchini, Sliced

2-4 Tomatoes, Sliced or whole Cherry/Grape

2-4 Onions, Sliced

2 Potatoes, Peeled, Sliced (optional)

Optional ~

Bell Peppers

Eggplant

Drizzle Vegetables with Oil, Lemon Juice, Rosemary, Thyme, Oregano, Sea Salt before cooking.

Directions:

1. Boil the Potatoes until tender (Optional: slice the potatoes without boiling them).

2. Meanwhile, slice the vegetables and set aside. Once the Potatoes are tender and cool, skewer them through the center, alternating vegetable slices. Sprinkle one Tablespoon on the bottom of the Oven Bag to create a gravy and prevent the bag from bursting during cooking.

3. Place them in the Oven Bag. Cook in oven at 350 degrees for 30-45 minutes.

4. Eat and Enjoy!

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Roasted Veggie Shish Kabobs

Servings: 4

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour

Equipment Needed: Shish Kabob Sticks/Skewers, Knife, Reynolds Oven Bag, Peeler, Pot

Ingredients:

2 Squash, Sliced

2 Zucchini, Sliced

2-4 Tomatoes, Sliced or whole Cherry/Grape

2-4 Onions, Sliced

2 Potatoes, Peeled, Sliced (optional)

Optional ~

Bell Peppers

Eggplant

Drizzle Vegetables with Oil, Lemon Juice, Rosemary, Thyme, Oregano, Sea Salt before cooking.

Directions:

1. Boil the Potatoes until tender (Optional: slice the potatoes without boiling them).

2. Meanwhile, slice the vegetables and set aside. Once the Potatoes are tender and cool, skewer them through the center, alternating vegetable slices. Sprinkle one Tablespoon on the bottom of the Oven Bag to create a gravy and prevent the bag from bursting during cooking.

3. Place them in the Oven Bag. Cook in oven at 350 degrees for 30-45 minutes.

4. Eat and Enjoy!