Ingredients
Equipment
Method
Prepare the Vegetables
- Start by preparing all your vegetables. Wash and pat dry the zucchini, bell peppers, red onion, and cherry tomatoes. Cut the zucchini, bell peppers, and red onion into uniform 1.5-inch chunks. This is the key to ensuring everything cooks evenly on the grill, preventing some pieces from burning while others remain raw.
Whisk Together the Brine
- In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. The aroma of the lemon and garlic will start to awaken your senses. Then, crumble in the feta cheese. You will see it disperse into the mixture, ready to infuse your vegetables with incredible flavor.
Marinate the Vegetables
- Add all the cut vegetables and cherry tomatoes to the bowl with the brine. Toss everything gently to ensure the vegetables are evenly coated. Let them marinate at room temperature for at least 30 minutes. This minimum time is crucial for the salt in the brine to work its magic, drawing moisture out then back into the vegetables, leading to juicier results.
Thread the Skewers
- While the vegetables are marinating, prepare your grill for a medium-heat cook. If using wooden skewers, ensure they have soaked for at least 30 minutes. Thread the marinated vegetables onto the skewers, alternating colors and shapes. Be sure to thread them securely so they do not split or fall off. A pro tip: avoid packing the vegetables too tightly. Leave a tiny bit of space between each piece to allow for proper heat circulation and even cooking on the grill.
Grill to Perfection
- Preheat your gas grill or charcoal grill to medium heat, aiming for a two-zone fire setup if possible. Place the skewers over direct medium heat. Grill for 8-12 minutes, turning them every 2-3 minutes, until they have beautiful char marks on all sides and are tender-crisp. Look for nice char marks on the edges and a tender-crisp texture when pierced with a fork. If some pieces are cooking faster, move them to the cooler, indirect heat zone to finish cooking without burning.
Nutrition
Notes
For flawless skewers, soak wooden skewers for 30 minutes before use and avoid overcrowding them for even cooking. Brush with any leftover brine during the last few minutes of grilling for extra flavor. Utilize a two-zone grilling setup for perfect charring and tender results.
Always cut vegetables into uniform 1.5-inch chunks and thread them securely to prevent falling. If prepping ahead, chop veggies and mix the brine up to 24 hours in advance, storing separately. Only marinate vegetables for 30-60 minutes just before grilling. Leftover cooked skewers can be stored in an airtight container for up to 3 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.