Roasted Rainbow Skewers

Rainbow vegetables are a side dish staple in our home.  I prepare several trays of roasted vegetables just about every Friday.  I leave some trays of roasted vegetables on the counter for an Erev Shabbos (Friday afternoon) treat and save the rest for the Shabbos meal.  Most of the roasted vegetables are enjoyed before Shabbos even begins.

I usually choose vegetables that are in season and easy to clean.  My favorites are peppers, zucchini, beets and sweet potato.  My recipe for Simple Rainbow Roasted Vegetables is simple and yields beautiful and deliciously caramelized vegetables.  My kids have grown up with this “vegetable candy” as part of their Erev Shabbos (Shabbos eve) experience.

Recently, I have been preparing cabbage in different ways.  I saute cabbage (Colorful Confetti Cabbage), prepare it in kugels (Simple Cabbage Kugel and Kale and Cabbage Kugel: a Pareve Souffle) and use it in a myriad of salad combinations (Colorful Red Cabbage Quinoa Salad, no oil necessary and Asian Red Cabbage Salad…Simple and Wow).

Cabbage has many health benefits.  It is low in calories and carbs and high in fiber and vitamins. Cabbage is low in saturated fat and boasts high levels of vitamin C and vitamin K.  Best of all, it is inexpensive and available year-round.

For this recipe, I skewer wedges of red and green cabbage as well as zucchini. Once skewered, I drizzle olive oil and sprinkle garlic and kosher salt before roasting.  The skewers are simple and just delicious!



rainbow skewers ingredients.jpg


1/2 head red cabbage, cleaned and cut into small wedges
1/2 head green cabbage, cleaned and cut into small wedges
2 zucchini, scrubbed and sliced

heavy skewers


Extra Virgin Olive Oil

Granulated or fresh minced garlic
Kosher Salt


Preheat oven to 425 degrees F.  Line baking sheets with parchment paper or greased foil.

Skewer cabbage wedges and zucchini.  Spread skewers in a single layer on baking sheet(s).  Drizzle with olive oil and lightly sprinkle with kosher salt and garlic.


Roast for 40-45 minutes, checking that vegetables are soft and browned before removing from oven.



Lightly drizzle balsamic vinegar in addition to olive oil and kosher salt for a zesty alternative.

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