Summer Vegetable Skewers


  • 2

    pounds zucchini or eggplant, or a combination, cut into 1-inch cubes

  • Fine sea salt

  • 2

    fat garlic cloves, finely grated, pressed or minced

  • 2

    tablespoons minced fresh oregano or marjoram

  • ¼

    teaspoon red-pepper flakes

  • cup extra-virgin olive oil, plus more for serving

  • Lemon wedges, for serving

  • Flaky sea salt, for serving


  1. Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
  2. In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
  3. Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
  4. When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.