The long weekend is just around the corner and there's nothing better than freshly grilled veggies. Although I eat meat, I also eat at least a few plant based meals each week. When my family thinks about grilling, they often come up with meat based ideas (sausage, hamburgers, steaks, etc.). So, I have been getting creative this summer to help encourage more plant based meals that even meat lovers will enjoy!
These grilled veggie and halloumi skewers are absolutely delicious and a great plant based option for your holiday weekend BBQ.
If you haven't had halloumi, it's a semi-hard, brined, and ripened cheese traditionally made from a combination of goat and sheep's milk. What makes halloumi cheese so cool is its extremely high melting point, making it perfect for grilling (it won't melt). I find it to have a similar taste and texture to mozzarella.
Give them a try and let me know what you think!
Makes approximately 8 skewers
2 zucchinis, sliced (yellow or green)
2 bell peppers (I used one red and one yellow), sliced
1 small red onion, sliced
2 cups cherry tomatoes (keep them whole)
400-500 grams halloumi cheese, cubed
3 tbsp. olive oil
1 tbsp. chili flakes
3 tbsp. lemon juice
Salt and black pepper to taste
3-4 garlic cloves, minced
¼ cup parsley, minced
8 wooden skewers
In a bowl combine cubed halloumi cheese, sliced zucchini, peppers, red onion, and whole cherry tomatoes with olive oil, lemon juice, chili flakes, garlic, parsley, and salt and black pepper to taste.
Let veggies and cheese soak in marinade for about 30 minutes. At the same time allow your wooden skewers to soak in water.
After 30 minutes, start skewering your veggies and cheese. I recommend adding 2-3 veggie pieces between each piece of halloumi cheese.
Grill over direct heat on the BBQ for about 10 minutes (about 5 minutes each side).
Wishing you all a very fun and relaxing long weekend. Happy grilling!
Until next time,
Eat Right Feel Right - Angela XO