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.
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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 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 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.
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