Yields 6 servings


  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds


For The Marinade:

  • ¼ cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Kosher salt, and freshly ground black pepper to taste



  1. Preheat oven to 400°F
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, and basil. Season with salt and pepper to taste
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet.
  4. Brush olive oil mixture onto the skewers and sit for at least 10-15 minutes.
  5. Place into oven and roast until tender, about 10-12 minutes
  6. Serve immediately


Note:  These can be grilled over medium high heat, about 5-6 minutes per side or until tender. Soak wood skewers in water before use, or use metal skewers.


Nutrition Facts

Serving Size: 1 kabob


Calories: 145      Total Fat: 9g        Sat Fat: 1.4g       Cholesterol: 0mg

Carb: 11g             Fiber: 4g            Protein: 5g          Sodium: 620mg (w/ salt added)