Mixed Vegetable Skewers with Olive Oil and Lemon

Cut eggplant into half-inch slices.

In a large bowl, combine olive oil, juice of both lemons, minced garlic, salt, and chopped rosemary. Whisk together until emulsified.

Toss all prepared vegetables in the marinade until evenly coated. Let them sit for 10 minutes to absorb flavor while you prepare your skewers. Thread vegetables onto metal skewers, alternating types for visual appeal and even cooking.

Prepare your grill for direct high heat. You want hot coals or a well-heated gas grill—the vegetables should sizzle the moment they hit the grate. Place skewers over the flame, spacing them apart.

Grill for 3-4 minutes per side, turning with tongs when you see good char marks forming. The goal is blister and char, not steam. You want defined grill marks and slight caramelization on most sides.

Continue rotating every few minutes until all vegetables are tender when pierced with a skewer or knife tip, with consistent char across the surface. This should take 12-15 minutes total.

Transfer grilled skewers to a serving platter. Finish with a final squeeze of lemon juice over the top, a thin drizzle of olive oil, and flaky salt if desired. Let them rest off the heat for 2 minutes before serving.