Grilled Vegetable Skewers in Herb and Feta Marinade

There’s something about food on skewers that feels instantly festive — simple ingredients transformed into a colourful spread that begs to be shared. These Grilled Vegetable Skewers in Herb and Feta Marinade are exactly that: rustic, vibrant, and bursting with flavour.

The magic begins in the marinade. Olive oil infused with fresh oregano becomes the backbone, layered with garlic, a whisper of chilli heat, honeyed sweetness, and the tang of balsamic. Crumbled feta melts into it all, creating a dressing that’s both savoury and lush, clinging to every fold and edge of the vegetables.

Once marinated, the vegetables take to the grill, charring at the edges, softening in the middle, and soaking up all that herby, salty, tangy flavour. The result? Skewers that are as much about texture as they are about taste — smoky, juicy, and full of contrast.

Perfect for a summer table, these skewers can stand alone as a vegetarian main or share the spotlight with grilled meats and flatbreads. Either way, they’re proof that when you treat vegetables with care, they never play second fiddle.

Why You’ll Love This Recipe

• Smoky meets creamy — charred vegetables kissed with a herby, garlicky marinade and a hint of melting feta.
• Versatile and vibrant — perfect for BBQs, weeknight dinners, or as a colourful side at gatherings.
• Make-ahead friendly — marinate in advance, grill when ready, and let the flavours do the work.
• Seasonal flexibility — swap in your favourite vegetables depending on what’s fresh.
• A Mediterranean moment — each bite balances earthy, tangy, sweet, and savoury notes.

Best Vegetables for the Grill

The beauty of these skewers is how adaptable they are. The marinade clings beautifully to almost any vegetable, but some shine more on the grill:

• Zucchini & courgette — tender, juicy, and soak up all the herby oil.
• Bell peppers — sweet and smoky once charred, they add vibrant colour.
• Red onion — softens beautifully, adding sweetness and depth.
• Mushrooms — earthy and meaty, perfect for holding onto the feta marinade.
• Cherry tomatoes — bursty, juicy, and full of brightness.
• Aubergine — soaks up flavour like a sponge and grills to silky perfection.

👉 Mix and match depending on what’s in season or in your fridge. Even corn, asparagus, or baby potatoes (pre-cooked) can work beautifully here.

Ingredients For Marinade

• Extra virgin olive oil – the base for infusing all that herby, garlicky flavour.
• Fresh oregano sprigs – the key to that fragrant, Mediterranean note.
• Garlic – plenty of cloves for depth and warmth.
• Aleppo chilli flakes – a gentle, fruity heat (or red pepper flakes if you prefer).
• Feta cheese, crumbled – creamy, salty, and tangy; it melts slightly into the marinade and clings beautifully to the vegetables.
• Honey – a touch of sweetness to balance the sharp and savoury flavours.
• Balsamic vinegar – adds acidity and depth.
• Fresh parsley – chopped for freshness and colour.

Use a colourful mix of your favourite grill-friendly vegetables — peppers, courgettes, onions, mushrooms, and cherry tomatoes all work beautifully.

.

How to Make Grilled Vegetable Skewers

1. Make the herby feta marinade
Start by gently infusing your oil with fresh oregano. Heat most of the olive oil in a small pan and add the sprigs — they’ll sizzle, release their fragrance, and then quiet down. Once the sizzling stops, lift them out and discard. Add the garlic and Aleppo pepper and let them turn light golden, then remove the pan from the heat. Stir in the remaining oil, crumble in the feta, and add the parsley, honey, and balsamic. The heat from the oil softens the feta, creating a rich, herby dressing that clings to everything it touches.

2. Marinate the vegetables
Prepare your chosen vegetables — a colourful mix of peppers, courgette, onion, mushrooms, and cherry tomatoes works beautifully. Cut them into even-sized pieces so they cook at the same pace. Toss them generously in the marinade, making sure each piece is coated. Cover and let them sit for at least 30 minutes (longer if you can) to soak up all those flavours.

3. Skewer and grill
Thread the marinated vegetables onto soaked wooden or metal skewers. Heat your grill or griddle pan until hot, then cook the skewers for 8–10 minutes, turning often, until lightly charred and tender. Brush with any extra marinade as they cook for maximum flavour.

Serve warm, straight from the grill, with a little extra feta marinade spooned over if you like.

Helpful Tips & Tricks

• Infuse the oil gently: Don’t rush the oregano infusion — keep the heat medium-low so the oil absorbs the flavour without burning the herbs or garlic. Once the sizzling stops, the oregano has done its job.
• Cut vegetables evenly: Aim for similar-sized chunks (about bite-sized) so everything cooks at the same pace. Mushrooms and cherry tomatoes can be left whole, while courgettes and peppers should be cut into thick pieces.
• Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes. This prevents them from burning on the grill.
• Marinate longer if you can: Thirty minutes is enough for flavour, but if you have the time, leave the vegetables in the marinade for 2–3 hours in the fridge for a deeper taste.
• Use high heat: A hot grill or griddle pan is key. You want the vegetables to char quickly while staying tender inside.
• Don’t waste the marinade: Brush extra marinade over the skewers as they cook, or drizzle a little more just before serving for extra punch.
• Make it a meal: These skewers pair beautifully with flatbreads, couscous, or a simple salad — they can be more than just a side.

Looking for More Summer Recipes ?? Here are few of our Favourites

Summer Roasted Strawberry and Ricotta Toast

Easy Mexican Oven Baked Corn Ribs

Golden Beetroot with Whipped Feta

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

Grilled Vegetable Skewers in Hern and Feta Marinade

Serves: 4-6 as side Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Pin

Print

Ingredients

For the marinade

• 1 cup extra virgin olive oil, divided (¾ + ¼)
• 4–5 fresh oregano sprigs
• 8 garlic cloves, chopped
• 1–2 tsp Aleppo chili flakes
• 85 g feta cheese, crumbled
• 1 tsp honey
• 1 tsp balsamic vinegar
• ⅓ cup freshly chopped parsley

For the skewers

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 courgette, sliced into thick rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 200 g mushrooms, halved (or left whole if using button mushrooms)
• Wooden or metal skewers (if wooden, soak for 30 minutes in water)

method

1. Heat olive oil in a small saucepan and add oregano sprigs. Let them sizzle, then remove.
   ¾ cup olive oil, 4–5 oregano sprigs
2. Add garlic and Aleppo chili to the infused oil. Cook gently until lightly golden, about 4–5 minutes.
   8 garlic cloves, 1–2 tsp Aleppo chili flakes
3. Remove from heat. Stir in the remaining olive oil, crumbled feta, parsley, honey, and balsamic vinegar. Mix well to form the marinade.
   ¼ cup olive oil, 85 g feta, ⅓ cup parsley, 1 tsp honey, 1 tsp balsamic vinegar
4. Prepare the vegetables by cutting them into even chunks. Toss with the marinade and let rest for at least 30 minutes (up to 2–3 hours chilled).
   Red & yellow bell pepper, courgette, red onion, cherry tomatoes, mushrooms
5. Thread vegetables onto skewers, alternating colours for balance.
6. Grill skewers over high heat or on a griddle pan. Turn occasionally until charred and tender, about 10–12 minutes.
7. Transfer to a platter, drizzle with any leftover marinade, and serve warm.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!