Globalseo is still translating this page... (closing in 5s)
Skip to main content

Grilled Prawns, Courgette, and Tomatoes with Feta

This vibrant grilled prawns with courgette and tomatoes dish is a wonderful choice for a light yet satisfying high-protein lunch or dinner. The combination of succulent jumbo prawns and charred summer vegetables captures the essence of Mediterranean outdoor cooking. By using a grill basket, the cherry tomatoes and courgettes soften and caramelise beautifully without falling through the grates, creating a natural sauce that coats the seafood in savoury, herbal flavours.

Perfect for those seeking a nutritious, low-effort meal, this recipe relies on fresh ingredients and simple seasoning. The addition of crumbled feta adds a tangy richness that balances the sweetness of the roasted tomatoes. Serve these skewers with toasted pitta bread to soak up the delicious juices for a balanced, homemade feast that feels effortlessly sophisticated.

Ingredients for Grilled Prawns, Courgette, and Tomatoes with Feta

  • 1 large garlic clove, finely grated

  • 2 teaspoons finely chopped oregano

  • 3/4 teaspoons kosher salt

  • 1/4 teaspoons crushed red pepper flakes

  • 2 tablespoons olive oil, plus more for grill basket

  • 10 jumbo prawns (about 230g ), peeled, deveined, tails left on

  • 1 medium courgette (about 230g ), sliced into 1/4" rounds

  • 575ml cherry tomatoes

  • 2 pita pockets

  • 50g crumbled feta (about 45g )

  • A flat grill basket (about 13 1/2 x 8 1/2")

How to make Grilled Prawns, Courgette, and Tomatoes with Feta

Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 tablespoons oil in a large bowl. Add prawns, courgette, and tomatoes and toss to coat.

Brush wires of grill basket with oil, then add prawns mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until prawns is fully cooked through and courgette and tomatoes are lightly charred, about 6 minutes.

Meanwhile, grill pita just until warm and toasted.

Transfer prawns mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

About the authorView full bio

Author image

UK recipe editors

About the reviewerView full bio

Author image

UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.