Halloumi, a salty cheese from Cyprus in the Mediterranean, has a high melting point, which makes it great for grilling. Toss the cheese, eggplant, mushrooms, and bell peppers with an easy blended tomato-artichoke sauce, then skewer and grill until charred. Serve with a Mediterranean Couscous Salad to round out an alfresco vegetarian meal.
What to buy: We prefer smaller Japanese or Chinese eggplants for this recipe since they taste sweeter and have fewer seeds, but a larger globe eggplant will work well too.
Game plan: If you’re using wooden skewers, soak them in water for 30 minutes beforehand so they don’t burn on the grill.
For the skewers:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...