Oven-Baked Vegetable Skewers

Oven-Baked Vegetable Skewers are a vibrant and healthy side dish that’s as beautiful as it is delicious. Made with a medley of colorful vegetables like zucchini, bell peppers, and cherry tomatoes, they’re roasted to golden perfection and served with a creamy Greek yogurt dip. Whether you're feeding a crowd or just craving a wholesome bite, these skewers are a winning choice.

Why Everyone Will Love This Recipe

• These veggie skewers are a feast for the eyes and the palate.
• Easy to prep and even easier to cook.
• Perfect for vegetarians and those seeking lighter sides.
• Customizable with your favorite seasonal veggies.
• Baked, not grilled—so no need to fire up the BBQ.

What Are Vegetable Skewers?

Vegetable skewers are a classic side dish or appetizer featuring assorted vegetables threaded onto skewers and grilled or baked. Traditionally associated with summer grilling, this oven-baked version delivers the same flavor and char without needing an outdoor grill. They’re ideal for casual dinners, party platters, or healthy meal prep.

Cooking Tips

• Cut evenly: Keep vegetable pieces uniform in size for even cooking.
• Soak wooden skewers: If using wooden skewers, soak them in water for 15–20 minutes to prevent burning.
• Breadcrumb boost: A sprinkle of breadcrumbs adds a delicious crunch to roasted veggies.
• Use firm vegetables: Potatoes, carrots, and eggplant hold their shape well in the oven.
• Customize the spices: Try smoked paprika or Italian seasoning for a flavor twist.

Frequently Asked Questions

Can I Grill These Skewers Instead?

Yes, these vegetable skewers can be grilled over medium heat for about 10–15 minutes, turning occasionally.

Do I Need to Parboil the Potatoes?

If your potato chunks are large, parboiling them for 5–7 minutes before skewering can help them cook evenly.

What Kind of Breadcrumbs Should I Use?

Use fine, unseasoned breadcrumbs or panko for added crunch—both work well.

Can I Add Cheese to These Skewers?

Yes! Cubes of halloumi or feta pair beautifully with the roasted veggies.

Is There a Vegan Version of the Dip?

Absolutely. Swap Greek yogurt for a plant-based alternative like coconut or soy yogurt mixed with lemon juice and herbs.

How to Store

Let leftover skewers cool completely, then remove vegetables from the sticks and store in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Reheat in a 350°F oven until warmed through.

How to Freeze

Freezing is not recommended for these skewers, as the texture of the vegetables may change. If needed, freeze the chopped raw veggies separately and assemble just before baking.

How to Make Oven-Baked Vegetable Skewers

Step 1

Step 1

Wash all vegetables thoroughly. Cut potatoes, onions, carrots, eggplants, zucchini, and bell peppers into uniform chunks. Keep cherry tomatoes whole.

Wash all vegetables thoroughly. Cut potatoes, onions, carrots, eggplants, zucchini, and bell peppers into uniform chunks. Keep cherry tomatoes whole.

Place vegetables in a large mixing bowl. Drizzle with olive oil, sprinkle with garlic powder and salt. Toss until well coated.

Step 2

Step 2

Place vegetables in a large mixing bowl. Drizzle with olive oil, sprinkle with garlic powder and salt. Toss until well coated.

Thread vegetables onto skewers, alternating colors and textures.

Step 3

Step 3

Thread vegetables onto skewers, alternating colors and textures.

Place skewers on a parchment-lined baking tray. Lightly sprinkle breadcrumbs over the tops.

Bake at 355°F (180°C) in a fan oven for 25 minutes, or until tender and lightly golden.

Step 4

Step 4

Place skewers on a parchment-lined baking tray. Lightly sprinkle breadcrumbs over the tops.

Serve hot with a side of Greek yogurt for dipping.