Grilled Feta & Veggie Kebabs

Photography By Kathryn Brass-Piper | July 01, 2015

Ingredients

SERVINGS: Makes 6 kebabs

1 pint cherry tomatoes
2 medium zucchini, cut into ½-inch-thick rounds
1 lemon, zested, halved lengthwise, and sliced
1 head radicchio, cut into ½-inch-thick wedges
1 (8-ounce) package imported feta cheese, cut into 1½-inch chunks
1 tablespoon extra virgin olive oil, plus more for grill
1 tablespoon chopped fresh rosemary
6 (12-inch) bamboo skewers, soaked in water for 30 minutes

Preparation

Heat grill to high. Thread tomatoes, zucchini, lemon slices, and radicchio onto skewers, distributing ingredients evenly. Place kebabs and feta chunks on a platter, drizzle with oil, and sprinkle with lemon zest and rosemary. Brush grill lightly with oil. Grill kebabs and feta chunks, turning once, until browned, about 4 minutes.

Related Stories & Recipes

Summer Grillin': Dinner on a Stick

Summertime in Southwest Florida is in full swing—the sun is blazing, the cicadas are buzzing, and the scents of sea salt and freshly cut grass linger in the still air. It’s the quintessential season f...