Recipe for: Zucchini, Tomato, and Goat Cheese Skewers - photo 1
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Recipe for: Zucchini, Tomato, and Goat Cheese Skewers

Spicy I'm not hungry Grilling Snacks 40 min Medium 0 views ~22.27 PLN * - (0)
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Description

A summery, herby grill snack — light and aromatic skewers of zucchini, tomato, and goat cheese. The dish combines the freshness of seasonal vegetables with the delicate creaminess of goat cheese and hints of thyme and basil, giving it a spring-summer, Mediterranean-Polish twist. Great as an appetizer for the grill, a light lunch, or an addition to a barley salad. Visually: colorful pieces of green zucchini, red tomato, and white cubes of cheese with visible herbs and gentle charring. Serve immediately after grilling — best with a slice of rustic bread or a salad of young arugula and olive oil.

Ingredients Used

Ingredients (12)

Servings:
4
  • Zucchini 1.6 pcs (~400 g)
  • Tomato 2.5 pcs (~300 g)
  • Goat cheese 200 g
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • Lemon 0.6 pcs (~50 g)
  • 🌿 Spices
  • Thyme 10 g
  • Basil 10 g
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Honey 20 ml
  • Mint 10 g
💰 Estimated dish cost: ~22.27 PLN (5.57 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash the zucchini and tomatoes under cold running water. Cut off both ends of the zucchini with a sharp knife. Slice the zucchini into pieces about 1 cm thick; if the zucchini is thick, cut the slices in half (creating half-moons). Cut larger tomatoes into pieces about 2-3 cm, leave cherry tomatoes whole or cut them in half. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Zucchini, Tomato, Garlic
Use a sharp knife and a wooden or plastic cutting board. The cuts should be even so that the vegetables grill evenly. If you are using cherry tomatoes, do not chop them too finely — they will retain their shape on the skewer.

Marinade

2

In a large bowl, combine canola oil (30 g), chopped garlic (10 g), chopped thyme (10 g), and half of the basil (about 5 g). Squeeze the juice from half a lemon (about 50 g of juice) and add it to the oil. Add salt (3 g) and black pepper (2 g). If you want a gentle sweetness and better caramelization, add 20 g of honey — optional. Whisk vigorously for 30-60 seconds with a fork or whisk until the ingredients are combined and a light emulsion forms.

Ingredients: Rapeseed oil, Garlic, Thyme, Basil, Lemon, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. If you are using honey, warm it slightly before adding (a few seconds in the microwave) to make emulsifying easier. The marinade should have evenly distributed garlic and herbs — if you find the garlic too strong, let the marinade sit for 5 minutes to mellow.

Marinating

3

Transfer the chopped zucchini and tomatoes to a bowl with the marinade. Gently mix with your hand or a spoon for 30 seconds, ensuring each piece is lightly coated with the marinade. Set aside for 15 minutes at room temperature — the vegetables should be aromatic but not mushy. Cut the goat cheese into cubes about 2 cm on each side and set aside; the cheese should not sit in the marinade for more than 5 minutes, as it will crumble.

Ingredients: Zucchini, Tomato, Goat cheese, Rapeseed oil, Garlic, Thyme, Basil, Honey
Use a large bowl and a wooden spoon for mixing. Do not leave the cheese in the marinade for too long — add it to the skewers just before grilling or briefly before the end of marinating the vegetables.

Preparation of the sticks

4

If you are using wooden skewers, soak them in a large bowl of water and set aside for 30 minutes before threading the skewers — this will prevent burning. Metal skewers can be used immediately.

Use a tall container (glass or smaller bowl) to soak the skewers. Do not skip this step if you are grilling over an open flame or barbecue.

Assembly of the skewers

5

Alternate the ingredients on the skewers: a piece of zucchini, a piece of goat cheese, a piece of tomato, repeat. Leave small gaps (about 2-3 mm) between the pieces so that hot air and grill heat can circulate evenly. Start and end with a piece of zucchini — this provides stability. Prepare 3-4 skewers per serving depending on the length of the sticks.

Ingredients: Zucchini, Tomato, Goat cheese
Use kitchen tweezers or a fork to skewer the softened cheese. If the cheese cubes are very soft, skewer them together with a piece of zucchini (move the cheese to a more stable spot on the stick).

Grilling

6

Preheat the grill to medium-high temperature (about 200–220°C). Place the skewers on the grill or on a grill pan. Grill for 8–10 minutes, turning every 2–3 minutes, until the zucchini is tender and nice grill marks appear, and the tomato softens slightly. The cheese should be lightly browned but not melted. If using a grill pan on the stovetop, cook over medium-high heat for 3–4 minutes on each side.

Ingredients: Zucchini, Tomato, Goat cheese, Rapeseed oil, Salt, Black pepper
Use a long-handled spatula or tongs to turn. Do not pierce the cheese with a fork while turning — it's better to turn the whole skewers. If the grill is smoking from excess marinade, reduce the heat.

Finishing and serving

7

After removing the skewers from the grill, let them rest for 1-2 minutes. Sprinkle with freshly chopped basil (the remaining 5 g) and mint (10 g) — if using. Drizzle with a few drops of lemon juice or a bit of the remaining marinade (strained) for shine. Season with a little salt and freshly ground pepper if needed.

Ingredients: Basil, mint, Lemon, Salt, Black pepper
Use a small teaspoon to drizzle with juice or a pastry brush to spread the marinade. Add herbs just before serving to keep them fresh and colorful.

Serving suggestions

8

Serve the hot skewers on a wooden board or a large plate. They taste great with a slice of rustic bread, arugula salad, and pearl barley or as a side dish to grilled dishes. You can add a yogurt dip with herbs or a light balsamic sauce for contrast.

Ingredients: Goat cheese, Basil, mint
Use a wide plate and arrange the skewers in a fan shape, sprinkle with fresh herbs. If you're preparing them for a party, keep them on a warm grill for a short while before serving.

Fun Fact

💡

Skewers have a long history — the practice of threading food onto sticks has existed for thousands of years. The combination of goat cheese with herbs is traditional in the cuisines of the Mediterranean basin, and in Poland, goat cheese has gained popularity as a lighter alternative to fatty grilling cheeses.

Best for

letni grill piknik przystawka na przyjęcie

Tips

🍽️ Serving

Serve immediately after taking off the grill. For decoration, use fresh basil and mint leaves, which add fragrance. Serve with a slice of whole grain bread or a salad of pearl barley with olive oil and lemon. You can also serve with a yogurt dip with dill and garlic.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours. When reheating, it is best to use an oven preheated to 180°C for 6–8 minutes or briefly heat on a grill pan. Freezing is not recommended due to the texture of goat cheese and tomatoes.

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