Grilled Vegetable and Halloumi Skewers
Colorful summer skewers loaded with zucchini, bell peppers, red onion, and salty grilled halloumi cheese, brushed with herbed olive oil and charred over high heat.
Ingredients
- 2 medium zucchini, cut in 1in rounds
- 2 bell peppers (any color), cut in 1in pieces
- 1 large red onion, cut in 1in chunks
- 8 oz halloumi cheese, cut in 1in cubes
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 lemon, zested and juiced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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2
In a large bowl, whisk together 1/4 cup extra-virgin olive oil, 2 cloves minced garlic cloves, 1 tsp dried oregano, the zest and juice of 1 zested and juiced lemon, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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3
Add 2 medium cut in 1in rounds zucchini, 2 cut in 1in pieces bell peppers (any color), 1 large cut in 1in chunks red onion, and 8 oz cut in 1in cubes halloumi cheese to the bowl. Toss to coat everything well. Let marinate for 10 minutes.
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4
Thread the vegetables and halloumi alternately onto skewers, distributing evenly.
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5
Preheat the grill to medium-high heat (about 450°F). Lightly oil the grates.
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6
Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until the vegetables are tender with char marks and the halloumi is golden brown.
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7
Transfer to a platter, scatter 2 tbsp chopped fresh flat-leaf parsley on top, and serve immediately with lemon wedges if desired.