Grilled Feta & Veggie Kebabs

Photography By Kathryn Brass-Piper | July 01, 2015


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.

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  • 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
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