📖 Instructions

1. Preheat your oven to 400°F (200°C). If you're using a grill, preheat it to medium-high heat.
2. Wash and chop your vegetables into bite-sized pieces. Aim for roughly the same size for each vegetable so they cook evenly. For example, cut bell peppers into 1-inch squares, zucchini into ½-inch thick rounds, and red onion into wedges. Smaller veggies like cherry tomatoes can be left whole.
3. In a large bowl, combine the olive oil, cumin, garlic powder, smoked paprika, salt, and black pepper. Whisk everything together until well combined. This is your flavorful marinade!
4. Add the chopped vegetables to the bowl with the marinade. Toss them thoroughly to ensure each piece is evenly coated with the cumin mixture. Don’t be shy; get in there and make sure everything is well-seasoned!
5. Thread the marinated vegetables onto skewers. Alternate the vegetables to create colorful and visually appealing skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning. I skipped this once and almost set my oven on fire. Whoops!
6. Arrange the skewers on a baking sheet lined with parchment paper. If grilling, place the skewers directly on the grill grates.
7. Roast in the preheated oven for 20-25 minutes, or grill for 15-20 minutes, flipping the skewers halfway through. The vegetables should be tender and slightly charred. Keep an eye on them to prevent burning. Sometimes my oven runs hot, so I check after 15 minutes.
8. Remove the skewers from the oven or grill and let them cool slightly before serving. Garnish with fresh cilantro or parsley, if desired. Serve these delicious Roasted Vegetable and Cumin Skewers as a side dish or a light meal. I love serving them with quinoa or couscous for a complete and satisfying vegetarian option!