Pair your cookout burgers or grilled chicken with this summer veggie medley.
olive oil, divided
Freshly ground black pepper
scallions, finely chopped
small zucchini, halved lengthwise and cut into 1-inch pieces
small summer squash, halved lengthwise and cut into 1-inch pieces
bell peppers (1 each red, orange, yellow), cut into 1-inch pieces
bunches cherry or grape tomatoes, on the vine
fresh mint, chopped
- Heat grill to medium-high. Grill lemons, cut sides down, until charred, about 2 minutes. Squeeze juice from grilled lemons into a bowl (you should have about 6 tablespoons). Whisk in honey until dissolved. Whisk in 4 tablespoons oil. Season with salt and pepper. Stir in scallions.
- Thread zucchini, squash, and peppers onto separate skewers. Drizzle remaining 2 tablespoons oil over kebabs and tomatoes. Season with salt and pepper.
- Grill tomatoes, covered, until charred, 2 to 4 minutes. Grill zucchini, squash, and peppers, covered, turning occasionally, until charred, 14 to 16 minutes for zucchini and squash and 10 to 12 minutes for peppers.
- Drizzle half of the vinaigrette over kebabs and tomatoes. Top with mint just before serving. Serve with remaining vinaigrette alongside.
Tools you'll need: Bamboo skewers ($5, )
Note: If using wooden skewers, soak them in water for 30 minutes before using.