Halloumi and Vegetable Skewers
Ingreadient
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3 tablespoons olive oil
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2 tablespoons freshly squeezed lemon juice
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2 garlic cloves, crushed
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1 teaspoon dried oregano
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1/4 teaspoon red pepper flakes, or more to taste
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8 ounces halloumi cheese
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1 large bell pepper, any color
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1/2 red onion, peeled
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8 baby bella (cremini) mushrooms, stems removed
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8 grape tomatoes
Direction
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Whisk olive oil, lemon juice, garlic, oregano, and red pepper flakes in a small bowl.
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Remove halloumi from the package, pat dry with a paper towel, and cut into 1-inch chunks. Cut bell pepper and red onion into chunks a little larger than the cheese.
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Combine halloumi, bell pepper, onion, mushrooms, and tomatoes in a bowl. Drizzle with marinade, and toss until well coated. Set aside for at least 30 minutes. Meanwhile, if using wooden skewers, soak in water for 30 minutes.
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Alternately thread halloumi and veggies onto skewers, reserving leftover marinade.
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Preheat a grill for medium-high heat, and brush the grates well with oil.
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Place skewers on the grill and cook for about 6 to 8 minutes. Baste with reserved marinade and flip halfway through until veggies begin to char and halloumi softens. Serve immediately.
