Grilled halloumi and vegetable skewers

Halloumi, a salty cheese from Cyprus within the Mediterranean, has a excessive melting level, making it splendid for grilling. Toss cheese, eggplant, mushrooms and peppers with an easy-to-mix tomato-artichoke sauce, then prick and grill till charred. Serve with a Mediterranean couscous salad to finish an al fresco vegetarian meal.

What to purchase: We desire smaller Japanese or Chinese language eggplants for this recipe as a result of they style sweeter and have fewer seeds, however a bigger eggplant can even work.

Sport plan: If utilizing wood skewers, soak them in water for half-hour beforehand so they do not burn on the grill.

See extra grilled vegetarian entrees.

  • Yield: 4 servings as a foremost dish, 6 to eight servings as a aspect dish
  • Problem: Simple
  • Complete: 1 hour

Substances (15)

For the sauce:

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

For the skewers:

  • 1 pound eggplant
  • 24 small to medium cremini mushrooms
  • 2 medium purple peppers
  • 1 pound halloumi cheese
  • 15 (12 inch) wood or steel skewers (soak wood skewers in water for half-hour to keep away from burning on grill)
  • Kosher salt
  • Freshly floor black pepper
  • Vegetable or olive oil, for greasing the grill

Directions

For the sauce:

  1. Seed the tomatoes, coarsely chop them and place them in a blender.
  2. Add the remainder of the components and blend till clean. Switch 1 cup of sauce to a small serving bowl and put aside to serve. Divide remaining sauce between 2 giant bowls; put apart.

For the skewers:

  1. Trim and reduce the eggplant into 1-inch items and place in one of many giant sauce bowls. Minimize the stems of the mushrooms, add them to the bowl with the eggplant and blend; put apart.
  2. Core and seed the peppers, reduce into 1-inch items and place within the second giant bowl of sauce. Minimize cheese into 24 items, add to bowl with peppers and toss to mix; put apart.
  3. Warmth a gasoline or charcoal grill to medium warmth (about 375°F to 425°F). In the meantime, thread the greens and cheese onto the skewers (alternating every ingredient), leaving about 1/8 inch of house between each bit. Place on a baking sheet and season generously with salt and pepper.
  4. When the grill is prepared, wipe the grates with an oil-soaked towel. Place the skewers on the grill. Shut grill and prepare dinner, turning skewers each 3 minutes, till all sides are frivolously charred round edges and greens are tender, about 15 to twenty minutes whole. Switch the skewers to a serving platter and serve with the reserved sauce.

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