Looking for a delicious vegetarian grilling option that’s both impressive and easy to make? These Grilled Veggie and Halloumi Skewers are my go-to choice for summer cookouts and casual entertaining. The combination of smoky grilled vegetables and slightly crispy, salty halloumi cheese creates an irresistible flavor profile that even meat-lovers will appreciate.
Ingredients
- 2 blocks (250g each) halloumi cheese, cut into 1-inch cubes
- 2 medium zucchini, cut into thick rounds
- 2 red bell peppers, cut into 1-inch pieces
- 1 red onion, cut into chunks
- 16 cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 8-10 wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, and black pepper to create your marinade.
- Place all cut vegetables in a large bowl and toss with two-thirds of the marinade mixture. Let them marinate for 15-20 minutes.
- Pat the halloumi cubes dry with paper towels and brush them lightly with the remaining marinade.
- Thread the vegetables and halloumi onto skewers, alternating between ingredients. Leave a small space between pieces to ensure even cooking.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes until the vegetables are tender and the halloumi is golden brown.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6 people (8-10 skewers)
Recipe Notes
- Don’t marinate the halloumi for too long, as it can become too salty. A quick brush of the marinade just before grilling is perfect.
- Make sure to cut all vegetables in similar sizes to ensure even cooking.
- If you can’t find halloumi, you can substitute it with extra-firm tofu or thick slices of bread cheese.
- These skewers can also be cooked on a grill pan or under the broiler if outdoor grilling isn’t an option.
- Serve immediately while the halloumi is still warm and at its best texture.
- For extra flavor, try adding fresh herbs like mint or basil as a garnish before serving.
- Leftover skewers can be stored in an airtight container for up to 2 days, though the halloumi will lose its optimal texture when reheated.
These colorful skewers make an excellent main course when served with a side of couscous or quinoa, or they can be offered as an appetizer at your next barbecue. The combination of smoky grilled vegetables and salty, crispy halloumi creates a perfectly balanced dish that’s sure to become a summer favorite.
Grilled Veggie and Halloumi Skewers
Looking for a delicious vegetarian grilling option that's both impressive and easy to make? These Grilled Veggie and Halloumi Skewers are my go-to choice for summer cookouts and casual entertaining. The combination of smoky grilled vegetables and slightly crispy, salty halloumi cheese creates an irresistible flavor profile that even meat-lovers will appreciate.
Ingredients
- 2 blocks 250g each halloumi cheese, cut into 1-inch cubes
- 2 medium zucchini cut into thick rounds
- 2 red bell peppers cut into 1-inch pieces
- 1 red onion cut into chunks
- 16 cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 8-10 wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, and black pepper to create your marinade.
- Place all cut vegetables in a large bowl and toss with two-thirds of the marinade mixture. Let them marinate for 15-20 minutes.
- Pat the halloumi cubes dry with paper towels and brush them lightly with the remaining marinade.
- Thread the vegetables and halloumi onto skewers, alternating between ingredients. Leave a small space between pieces to ensure even cooking.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes until the vegetables are tender and the halloumi is golden brown.
