OVEN-ROASTED VEGGIE KABOBS

These tender-crisp, flavor-packed oven-roasted veggie kabobs are incredibly versatile! Toss them into a salad, a nourish bowl, or wrap them with hummus for a quick grab-and-go meal, or enjoy them straight from the oven as a delicious side drizzled with Cilantro-Lime Crema or Easy Cashew Queso. Meal prep-friendly and perfect for enjoying all week.

Colorful vegetable skewers featuring cherry tomatoes, mushrooms, zucchini, red bell peppers, and onions, ready for grilling.

6-8 servings

INGREDIENTS:

• 6-8 wood skewers, soaked

• 8 oz mushrooms, quartered

• 1 zucchini, sliced into 1/2" rounds

• 1 summer squash, sliced into 1/2" rounds

• 1 red bell pepper, cut into 1" chunks

• 1 red onion, cut into 1" chunks

• 12 grape tomatoes

• 2 Tbsp avocado oil

• 1 tsp dried thyme

• 1 tsp garlic powder

• 1/2 tsp sea salt, or more to taste

• freshly cracked pepper

FOR SERVING, OPTIONAL

• Lemon wedges

• Freshly chopped herbs like parsley, basil or dill

DIRECTIONS:

1. Preheat oven to 425 degrees F.

2. Soak wooden skewers in water while you prep the veggies.

3. Add mushrooms, zucchini, squash, bell pepper, onion & tomatoes to a large bowl. Add the oil, thyme, garlic powder, salt & pepper and gently combine until all vegetables are evenly coated.

4. Add the vegetables to the skewers, alternating each type of veggie.

5. Line two baking sheets with parchment paper. Add the loaded skewers in a single layer leaving a little space in between.

6. Roast for approximately 15-20 minutes or until tender. Rotate each skewer halfway through cooking time.

7. Add a squeeze of fresh lemon juice and chopped herbs, or drizzle with your favorite sauce. Enjoy!

Grill Tip:

Preheat grill over medium-high heat. Once hot, cook for 5 minutes on each side, or until cooked through and lightly charred.

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