Grilled Vegetable & Grape Skewers

Mediterranean grills often welcome fruit alongside summer produce for sweet-savory contrast. These skewers thread seedless red grapes with zucchini and peppers, then gloss them in lemon, oregano, and olive oil finished with mint.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 245 cal
• 7g protein
• 22g carbs
• 16g fat

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Ingredients

• 2 cups seedless red grapes
• 2 medium zucchini
• 1 large yellow bell pepper
• 1 medium red onion
• 1.5 cups cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 3 garlic cloves
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh mint
• 1/2 cup feta cheese
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes 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. 2Cut the zucchini into thick half-moons, the bell pepper into 1-inch chunks, and the red onion into wedges that will stay intact on a skewer. Keep the grapes and cherry tomatoes whole.
3. 3In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to make a bright herb vinaigrette. Add all the cut vegetables, grapes, and tomatoes and toss gently until everything is glossy.
4. 4Thread the produce onto skewers, alternating colors and textures—grape, zucchini, tomato, pepper, onion—so each skewer looks vibrant. Leave a little space between pieces so heat can circulate and edges char nicely.
5. 5Place the skewers on the hot grill and cook for 3 to 4 minutes per side, turning with tongs, until the vegetables develop grill marks and the grapes soften and blister slightly. Total grill time is about 10 to 12 minutes.
6. 6Watch for grapes that look jammy and tomatoes that just begin to wrinkle; pull the skewers if anything starts to scorch. Transfer them to a platter and let rest for 2 minutes.
7. 7Drizzle any remaining vinaigrette from the bowl over the hot skewers. Crumble feta across the top and scatter torn fresh mint leaves for a cool, herbal finish.
8. 8Serve the skewers as a colorful main with extra lemon wedges on the side. Guests can slide the pieces off onto plates or eat them straight from the stick while still warm.