Ingredients

• 3 lemons, halved
• 1 tsp. honey
• 6 tbsp. olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 2 scallions, finely chopped
• 4 small zucchini, halved lengthwise and cut into 1-inch pieces
• 4 small summer squash, halved lengthwise and cut into 1-inch pieces
• 3 bell peppers (1 each red, orange, yellow), cut into 1-inch pieces
• 2 bunches cherry or grape tomatoes, on the vine
• 1/4 c. fresh mint, chopped

Directions

Heat grill to medium-high. Grill lemons, cut sides down, until charred, about 2 minutes. Squeeze juice from grilled lemons into a bowl (you should have about 6 tablespoons). Whisk in honey until dissolved. Whisk in 4 tablespoons oil. Season with salt and pepper. Stir in scallions.

Thread zucchini, squash, and peppers onto separate skewers. Drizzle remaining 2 tablespoons oil over kebabs and tomatoes. Season with salt and pepper.

Grill tomatoes, covered, until charred, 2 to 4 minutes. Grill zucchini, squash, and peppers, covered, turning occasionally, until charred, 14 to 16 minutes for zucchini and squash and 10 to 12 minutes for peppers.

Drizzle half of the vinaigrette over kebabs and tomatoes. Top with mint just before serving. Serve with remaining vinaigrette alongside.