Grilled Squash & Tomato Skewers

American summer cookouts love the simple joy of vegetables kissed by open flame. These skewers alternate zucchini, yellow squash, and cherry tomatoes, then finish with bright lemon, herbs, and crumbled feta.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 210 cal
• 6g protein
• 18g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 1 pint cherry tomatoes
• 1 medium red onion
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves
• 2 tbsp chopped fresh oregano
• 1/4 cup torn fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta
• 8 wooden or metal skewers

Instructions

1. 1Soak wooden skewers in water for at least 20 minutes if using them so they do not burn on the grill. Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Trim the ends from the yellow squash and zucchini, then cut them into thick half-moons or 1-inch chunks so pieces stay sturdy on the skewers. Halve the red onion and cut into similar-size wedges, separating the layers slightly.
3. 3Thread the squash, zucchini, cherry tomatoes, and onion pieces onto the skewers, alternating colors and shapes for even cooking and a pretty platter look. Leave a little space between pieces so heat can circulate.
4. 4In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped oregano, salt, and black pepper until emulsified. Brush the skewers generously on all sides with most of this herb mixture, reserving a spoonful for finishing.
5. 5Place the skewers on the hot grill. Cook for 8 to 12 minutes total, turning every 2 to 3 minutes, until the squash is tender-crisp with deep grill marks and the tomatoes begin to blister and soften.
6. 6Transfer the hot skewers to a large serving platter. Drizzle with the remaining herb oil and scatter the torn basil and crumbled feta over the top while everything is still warm so the cheese softens slightly.
7. 7Taste a piece of squash and adjust with an extra pinch of salt or squeeze of lemon if needed. Let the skewers rest 2 minutes so juices settle.
8. 8Serve family-style straight from the platter as a shareable main or hearty side for weekend gatherings; guests can slide pieces off the skewers onto plates. Offer extra basil and feta at the table.