cooking.nytimes.com – John Willoughby And Chris Schlesinger
Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
Meanwhile, toss the cherry tomatoes with the oil, sprinkle them generously with the salt and pepper and thread them onto skewers loosely enough so they are just touching. Prepare the remaining ingredients but keep them separate.