Description

Grilled halloumi cheese and colorful seasonal vegetables, marinated in a bright Greek-style vinaigrette, skewered and grilled to golden perfection for a satisfying vegetarian dish.

Ingredients

¼ cup olive oil
2 tablespoons fresh lemon juice (from 1 lemon) + extra wedges
2 tablespoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon chopped fresh mint
Salt & pepper, to taste
1 lb halloumi cheese, cut into ¾‑inch cubes
2 medium zucchini, sliced into ½‑inch rounds
2 medium red onions, cut into ¾‑inch chunks
1 pint grape or cherry tomatoes
Optional: tzatziki and warmed pita for serving

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Instructions

Whisk olive oil, lemon juice, vinegar, garlic, oregano, mint, salt, and pepper in a large bowl.
Add halloumi, zucchini, onions, and tomatoes; toss to coat.
Thread cheese and veggies onto soaked skewers, alternating pieces.
Preheat grill over direct medium-high heat; clean and oil grate.
Grill skewers 3–5 minutes per side until cheese is browned and veggies are tender.
Transfer to platter, squeeze lemon wedges over top, and serve immediately with optional tzatziki and pita.

Notes

Soak wooden skewers in water for at least 30 minutes to prevent burning.
For even cooking, cut all ingredients into similar-sized pieces.
Use a spatula when flipping to prevent cheese from sticking.
Serve hot off the grill—halloumi firms up as it cools.