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    Home » MAINS

    Grilled Vegetable Skewers with Halloumi

    Modified: Aug 16, 2024 by Susan Pridmore · This post may contain affiliate links · 15 Comments

    Spiralized zucchini tossed with asiago cheese makes a perfect low-carb bed for these vegetable skewers of grilled halloumi and vegetables, such as potatoes, baby bell peppers, onion, zucchini, and tomatoes.

    Everything is marinated in a simple marinade, and then grilled on skewers.

    Jump to Recipe
    Serving plate with zoodles and grilled veggies skewers, with a serving spoon and fork.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🤷‍♀️ What is halloumi cheese?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • ⏰ Tips to Simplify and Save Time
    • 👩‍🍳 Preparation Tips
    • 💡Ideas for Possible Variations
    • 🥬 Make it Vegan
    • Grilled Vegetable Skewers with Halloumi

    When I lived in California, I grilled all year round. But where I live now, the grill is somewhere under a whole lot of snow. Until May.

    But in the summer and fall, grilled vegetables are still a favorite. I grill potatoes, tomatoes, zucchini, and onions, and put them on zucchini noodles tossed with olive oil, a little lemon and asiago cheese for a perfect gluten free, vegetarian dinner. This low carb zucchini noodles pasta recipe with pesto, corn, and tomatoes is very similar to it.

    And while the grill is still hot, it's nice to use it for a grilled dessert, such as grilled peaches, grilled watermelon, or a grilled pineapple dessert.

    And I always include grilled halloumi cheese on the skewers.

    🤷‍♀️ What is halloumi cheese?

    Halloumi is a Greek cheese that's popular in Middle Eastern Cuisine. It's a semi-hard, unripened and brined cheese typically made with goat and sheep milk. It's perfect for grilling and frying because of it's very high melting point.

    The cheese is white, with a distinctive layered texture, similar to mozzarella but is a salty cheese. I find it in packages at my grocery that are easily sliced with a sharp knife.

    Skewers of potatoes, peppers, onions, zucchini, tomatoes, and halloumi over garlicky zoodles.

    🧅 Main Ingredients + Notes

    For the all of the ingredients, measurements and directions for these veggie skewers, go to the Recipe Card at the bottom of this post.

    Marinade

    • White wine vinegar
    • Lemon juice
    • Honey - Manuka honey is one of my favorites. If you don't see it at your market, get some orange blossom honey.
    • Dijon mustard
    • Extra virgin olive oil

    Skewers

    • Red potatoes 
    • Baby bell peppers or cut up the regular sized bell peppers. The baby bell peppers come in large bags of assorted colors.
    • Red onion 
    • Zucchini
    • Halloumi cheese
    • Cherry tomatoes

    Zoodles (Zucchini Noodles)

    • Garlic or garlic paste
    • Zucchini noodles - check out this post for how to make your own zoodles.
    • Lemon juice
    • Asiago cheese - or Parmesan cheese

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Whisk
    • Medium sized mixing bowl
    • Grill tray or Grill mat - either of these tools are excellent choices for grilling vegetables.
    • Skewers - I use both these metal skewers and these wooden skewers made from bamboo. Both work well.

    ⏰ Tips to Simplify and Save Time

    • Make the marinade / dressing ahead of time.
    • Pre-cook the potatoes in the microwave, since they need a little more time to cook on the grill.

    👩‍🍳 Preparation Tips

    • Group similar cooking-time vegetables on the same skewers. For example, group the baby bell peppers, potatoes, and onion together. And put the tomatoes, zucchini and halloumi together.
    • You can also thread a skewer with cubes of halloumi for a halloumi kabob, and serve with the rest of the veggies.
    • If you make zoodles to serve with the veggie kabobs, remember that zucchini is loaded with water. Sautéing the zoodles for longer than a few quick minutes results in a large puddle of zucchini juice in the pan, and very limp zoodles. Here are 4 Ways to Make Zoodles, and tips for cooking them.

    💡Ideas for Possible Variations

    • Mushrooms, such as baby bellas, and asparagus are other great veggies to use. Pair the mushrooms with the potatoes and peppers for grilling. Asparagus cooks more quickly.
    • Yellow squash is wonderful with the zucchini squash. They will grill similarly.

    🥬 Make it Vegan

    • Eliminate the halloumi cheese for the skewers, or swap it for mushrooms.
    • Use a plant-based Parmesan-style cheese for tossing with the zoodles.

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    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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    Serving plate with zoodles and grilled veggies skewers, with a serving spoon and fork.
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    Grilled Vegetable Skewers with Halloumi

    Small potatoes, baby bell peppers, red onion, zucchini, tomatoes and halloumi are all marinated and then grilled on skewers, and served over zoodles (zucchini noodles).
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Marinating time15 minutes mins
    Total Time50 minutes mins
    Course: Main Dish
    Cuisine: Dinner
    Keyword: grilled veggies, grilled veggies and zoodles
    Servings: 4
    Calories: 546.5kcal
    Author: Susan Pridmore
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    Equipment

    • Whisk
    • Large mixing bowl
    • Grill pan or Grill mat
    • Skewers

    Ingredients

    Marinade / Dressing

    • 2 tablespoons white wine vinegar
    • 1 tablespoon lemon juice
    • 1 tablespoon honey
    • 1 teaspoon Dijon mustard
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 5 tablespoons extra-virgin olive oil

    Skewers

    • 6 small red potatoes halved or quartered (depending on their size)
    • 10 baby bell peppers assorted colors
    • 1 medium red onion sliced into wedges large enough to skewer
    • 2 medium zucchini sliced into 8 large chunks each
    • 12 cubes halloumi cheese large enough to skewer (1" - 2" cubes)
    • 15 cherry tomatoes

    Zoodles

    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons minced garlic or garlic paste
    • 6 cups zoodles spiralized zucchini
    • 2 teaspoons lemon juice
    • ½ teaspoon kosher salt
    • ¼ cup shredded Asiago or Parmesan cheese
    • 2 tablespoons slivered basil for garnish

    Instructions

    Marinade / Dressing:

    • Whisk together all of the ingredients for the marinade / dressing, EXCEPT the olive oil, in a large bowl. Gradually whisk in the olive oil. This can be made up to several days in advance and refrigerated.

    Skewers:

    • Pre-cook the potato halves for 2 minutes in the microwave oven.
      Toss all of the vegetables, including the potatoes, and cheese in the marinade, and soak for 15 minutes while you fire up the grill.
      Slide the potatoes, onions, and peppers together on a few skewers. Slide the zucchini, tomatoes, halloumi together on your remaining skewers.
      You should end up with 8 skewers, depending on how long your skewers are.
    • Oil the grill if you're not using a grill pan.
      Place the skewers with the potatoes on the grill first, using either a grill pan or grill mat, and cook for 2 minutes. Add the zucchini skewers, and grill for 2 minutes. Turn the skewers over and cook for an additional 2 - 4 minutes until charred, and softened.
      If you make separate halloumi skewers, the cheese will be ready when it's a golden brown.
      If grilling with a grill pan or sheet, grill over the direct flame on medium. If not, use indirect heat to make sure they don't catch on fire from the marinade.
    • Remove from the heat while you quickly make the zoodles.
      Whether you serve these veggie kababs on zoodles or plain, serve warm or at room temperature.

    Zoodles:

    • Heat the oil in a large pan over medium-high heat and add the garlic. Nudge it around in the pan for 30 seconds, and add the spiralized zucchini, lemon juice, and salt.
      Toss for 2 - 3 minutes, only until they begin to relax in the pan, and place on a serving plate. Sprinkle with grated Asiago or Parmesan cheese, top with the skewers, and finish with a flurry of basil.

    Nutrition

    Calories: 546.5kcal | Carbohydrates: 71.5g | Protein: 15.4g | Fat: 25.6g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16.1g | Cholesterol: 4.3mg | Sodium: 826.9mg | Potassium: 2719.2mg | Fiber: 11.5g | Sugar: 24.9g | Vitamin A: 3478.4IU | Vitamin C: 214mg | Calcium: 236.3mg | Iron: 4.7mg
    « Roasted Cauliflower with Tahini and Dates
    How to Make Crispy Loaded Smashed Potatoes »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Liz

      June 26, 2018 at 9:10 am

      We fire up the grill every Sunday night, but I haven't grilled veggies in ages! Your skewers will be the perfect side dish for our next cookout!

      Reply
      • The Wimpy Vegetarian

        June 26, 2018 at 9:30 am

        This is such an easy way to do them! Thanks so much!

        Reply
    2. Rita

      June 26, 2018 at 10:46 am

      Glad you said you're going "low-ish carb". People tend to think of carbs as starch, when all veggies and fruits are carbs (carbohydrates). I've a grill pan that I love, with higher sides. It, and my recipes, will be in my local paper in July, featuring grilled veggies. A note: Always pre-heat the grill pan on the grill before adding the veggies.

      Reply
      • The Wimpy Vegetarian

        June 26, 2018 at 5:42 pm

        Exactly, there are definitely carbs in vegetables - not as much (generally) as in fruit, but they're there! Which local paper?? And I didn't know to preheat the grill pan! Totally makes sense. Thanks for that great tip!

        Reply
        • Rita

          June 26, 2018 at 6:28 pm

          My grilled veggies will be in the Los Altos Town Crier first or second Wednesday in July. https://www.losaltosonline.com/special-sections2/sections/food-a-wine/57993-cider-from-a-kiwi-yes

          Reply
    3. Rita

      June 26, 2018 at 10:49 am

      Here's a link to my grilled veggies blog post http://getcookingsimply.com/grill-your-veggies-its-easy/

      Reply
      • The Wimpy Vegetarian

        June 26, 2018 at 5:43 pm

        Thanks so much!!

        Reply
    4. Jane, The Heritage Cook

      June 26, 2018 at 12:51 pm

      What a beautiful dish Susan, everyone would love to dive into it! I love grilled halloumi and adding it really bumps up the flavor. Brava!!

      Reply
      • The Wimpy Vegetarian

        June 26, 2018 at 5:44 pm

        Halloumi is wonderful! I love it's mild but definable taste. Unfortunately I have to drive to Reno to get it since the stores in my town don't carry it 🙁

        Reply
    5. Kristy Bernardo

      June 26, 2018 at 2:34 pm

      I'm going low-carb, too, and this dish looks AMAZING! The char on those peppers! I'm definitely making this for my next barbecue.

      Reply
      • The Wimpy Vegetarian

        June 26, 2018 at 5:45 pm

        I have to admit I feel so much better since cutting out grains, although I seriously miss pasta right now. So there are lots of zoodles at our house right now. Thanks so much!!

        Reply
    6. Karen

      June 26, 2018 at 7:06 pm

      The colors in these grilled vegetables are beautiful. What a gorgeous dish! I need to try halloumi!

      Reply
      • The Wimpy Vegetarian

        June 26, 2018 at 9:45 pm

        Thanks so much Karen. Full confession: I bought halloumi a few times and then waited too long to try it, and had to throw it away. About a year ago, I finally got my act together and tried it. I loved it!

        Reply
    7. Carol Borchardt

      June 27, 2018 at 11:54 am

      Would you believe I haven't tried halloumi cheese yet? That clearly needs to change! This recipe gives me the perfect reason to finally try it! Such pretty photos, too!

      Reply
    8. Laura | Mother Would Know

      June 28, 2018 at 1:46 pm

      I'm a huge fan of both grilled vegetables and halloumi - why haven't I ever thought (before this) to pair them? Luckily you've given me the template. And while I'm not doing Whole30, or even Whole 29:), the zoodles sound like a fun addition. what a marvelous dish!

      Reply

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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