Ingredients:

  • 1 large red bell pepper, cored, seeded, and cut into 1-inch pieces (Approx. 200g)
  • 1 large yellow bell pepper, cored, seeded, and cut into 1-inch pieces (Approx. 200g)
  • 1 medium zucchini, cut into 1/2-inch thick rounds (Approx. 200g)
  • 1 medium red onion, cut into wedges (Approx. 150g)
  • 8 oz halloumi cheese, cut into 1-inch cubes (Approx. 225g)
  • 1 pint cherry tomatoes (Approx. 300g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • 1 tablespoon finely chopped fresh parsley (15ml)
  • 1 tablespoon finely chopped fresh mint (15ml)
  • 1 clove garlic, minced (Approx. 3g)
  • ½ teaspoon Dijon mustard (2.5ml)
  • ¼ teaspoon salt (1.25ml)
  • ⅛ teaspoon black pepper (0.625ml)

Instructions:

  1. Chop all the vegetables and halloumi into uniform, grill-friendly pieces.
  2. Alternate vegetables and halloumi on the skewers. Don't pack them too tightly.
  3. Drizzle skewers with olive oil, oregano, salt, and pepper. Ensure even coating.
  4. Preheat grill to medium-high heat. (About 375-450 degrees F or 190-230 degrees C)
  5. Place skewers on the grill grates. Cook, turning occasionally, until vegetables are tender and slightly charred, and halloumi is golden brown (approx. 8-10 minutes total).
  6. Whisk together all vinaigrette ingredients in a small bowl.
  7. Remove skewers from the grill. Drizzle generously with lemon-herb vinaigrette and serve immediately.