Grilled Halloumi and Vegetable Kebabs

Name: Grilled Halloumi and Vegetable Kebabs
Prep time: 50 min
Total time: 1 h
Yield: 4 servings as a main course, 6 to 8 servings as a side dish
Ingredients: 1 pound Roma tomatoes (about 4 medium tomatoes); 1 (14-ounce) jar marinated artichoke halves or quarters, drained; 3 tablespoons olive oil; 1 tablespoon coarsely chopped fresh oregano leaves; 2 medium garlic cloves, coarsely chopped; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pound eggplant; 24 small to medium cremini mushrooms; 2 medium red bell peppers; 1 pound halloumi cheese; 15 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill); Kosher salt; Freshly ground black pepper; Vegetable or olive oil, for oiling the grill

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4 servings as a main course, 6 to 8 servings as a side dish Easy

Total: 1 hr

0 Ratings

Ingredients (15)

For the sauce:

1 pound Roma tomatoes (about 4 medium tomatoes)
1 (14-ounce) jar marinated artichoke halves or quarters, drained
3 tablespoons olive oil
1 tablespoon coarsely chopped fresh oregano leaves
2 medium garlic cloves, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the skewers:

1 pound eggplant
24 small to medium cremini mushrooms
2 medium red bell peppers
1 pound halloumi cheese
15 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
Kosher salt
Freshly ground black pepper
Vegetable or olive oil, for oiling the grill

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Nutritional Information

Calories570
Fat43.97g
Saturated fat18.48g
Trans fat0.99g
Carbs30.58g
Fiber10.25g
Sugar16.95g
Protein23.26g
Cholesterol100.92mg
Sodium1368.08mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

See more grilled vegetarian main dishes.

by Christine Gallary

Instructions

For the sauce:

1Core the tomatoes, coarsely chop, and place in a blender.
2Add the remaining ingredients and blend until smooth. Transfer 1 cup of the sauce to a small serving bowl and set aside for serving. Divide the remaining sauce between 2 large bowls; set aside.

For the skewers:

1Trim and cut the eggplant into 1-inch chunks and place in one of the large bowls of sauce. Trim the stems from the mushrooms, add them to the bowl with the eggplant, and toss to combine; set aside.
2Core and seed the bell peppers, cut into 1-inch pieces, and place in the second large bowl of sauce. Cut the cheese into 24 pieces, add to the bowl with the peppers, and toss to combine; set aside.
3Heat a gas or charcoal grill to medium high (about 375°F to 425°F). Meanwhile, thread the vegetables and cheese onto the skewers (alternating each ingredient), leaving about 1/8 inch of space between each piece. Place on a baking sheet and season generously with salt and pepper.
4When the grill is ready, rub the grates with a towel dipped in oil. Place the skewers on the grill. Close the grill and cook, turning the skewers every 3 minutes, until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 15 to 20 minutes total. Transfer the skewers to a serving platter and serve with the reserved sauce.