Roasted Rainbow Veggies Kabobs

TimeOdd Foody - Veggies Kabobs

Add a major pop of color to your grill.

Don’t want to grill? Roast the veggies instead

Toss with all of the oil and spices on large, rimmed baking sheets, then pop in the oven at 425 degrees F for 15 to 20 minutes. Squeeze lime over veggies before serving.

YIELD: 10 servings


  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. smoked paprika
  • 6 tbsp. extra-virgin olive oil
  • 2 lb. small green and yellow summer squash, cut into 1″ chunks
  • 1 pt. grape tomatoes
  • 12 oz. small broccoli florets
  • 8 oz. cremini or button mushrooms, halved if large
  • 1 lime


  1. Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
  2. In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
  3. Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.
Nutritional Information (per serving): Calories 110; Protein 3g; Carbohydrate 8g; Total Fat 9g; Saturated Fat 1g; Dietary Fiber 3g; Sodium 210mg.

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Written by TimeOdd

TimeOdd is a leading technology media property, dedicated to obsessively profiling startups, reviewing new Internet products, and breaking tech news.



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