Go Back
+ servings
Serving plate with zoodles and grilled veggies skewers, with a serving spoon and fork.
Print Recipe
No ratings yet

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).
Prep Time20 minutes
Cook Time15 minutes
Marinating time15 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Dinner
Keyword: grilled veggies, grilled veggies and zoodles
Servings: 4
Calories: 546.5kcal
Author: Susan Pridmore

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