Oven Roasted Vegetable Skewers Recipes

ROASTED VEGGIE SKEWERS RECIPE BY TASTY

Steps:

• Preheat grill to medium heat.
• Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
• Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture.
• Repeat with the remaining skewers and vegetables.
• Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
• Enjoy!

VEGETABLE SKEWERS

Steps:

• Place the skewers into a shallow dish and cover with water and allow to soak for 15 minutes.
• Preheat the oven to 460°F (240°C).
• Cut the tofu into large thick squares (cutting into large squares makes them more sturdy and easier to place onto the skewers). Place onto a parchment lined baking tray and place into the oven to bake for 15 minutes.
• While the tofu is baking and the skewers are soaking, chop up the bell peppers into pieces (quite large so they can easily be threaded onto the skewers), and slice the zucchini into thick slices. Chop the pineapple slices into large chunks. The mushrooms and cherry tomatoes will stay whole.
• Toss the chopped veg, mushrooms and cherry tomatoes in a bowl and add 2 Tbsp sesame oil and some sea salt and black pepper and toss together so that everything is coated.
• When the tofu is ready, remove from the oven and brush with the remaining 1 Tbsp sesame oil.
• Thread the vegetables and tofu onto the skewers.
• If baking in the oven then preheat the oven to 350°F (180°C) and place the skewers onto a parchment lined baking tray and bake for 30 minutes.
• If cooking on the grill then preheat the grill and cook the skewers, turning regularly until the veggies are soft and just browning around the edges (about 10-15 minutes).
• Prepare your satay sauce by adding the peanut butter, soy sauce, maple syrup, red pepper flakes and garlic powder together and whisking with a hand whisk to combine. Add hot water from the kettle and whisk to thin it out into the right consistency.
• Serve the vegetable skewers with a bowl of satay sauce on the side.

OVEN ROASTED VEGETABLE SKEWERS

Steps:

• If you are using bamboo skewers, soak them in water for at least 2 hours before using them.
• Wash all your vegetable and leave in a sieve to drain and dry completely. You may want to do this step at least an hour before cooking them.
• Preheat your oven to 400F for about 15 minutes to make sure it's really hot.
• Cut all the peppers and onion into square chunks then cut the zucchinis in about half an inch slice. Leave the mushrooms and tomatoes as they are.
• The next step is to start arranging the vegetables on the skewers as you like. I started off with green pepper, then red, then zucchini, then slices of onions, 1 mushroom, more onions, another zucchini slice, yellow pepper, another green one then I finished it off with one grape tomato on top.
• Combine salt and pepper with olive oil. Mix well together then use a small basting brush to coat each skewer with it.
• Set on a baking tray and roast them for 3 minutes on each side for a total of 6 minutes.
• To make the arugula pesto, combine all the ingredients into a food processor and blend/chop for at least 1 minute. It is up to you how chunky or smooth you want your pesto to be.
• Serve the vegetable skewers with some arugula pesto on the side.

VEGETABLE KABOBS

Steps:

• In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

GRIDDLED GLAZED VEGETABLE KEBABS

Steps:

• Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
• To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.