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Grilled Halloumi and Veggie Skewers

Grilled Halloumi and Veggie Skewers

Whether you call it grilling cheese or bread cheese, it makes for a heavenly addition to these vegetable skewers with Halloumi-style cheese. Placed on the grill, it takes on a delicious smoky flavor and its buttery texture softens, lending a touch of indulgence to this summery salad.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Servings 4
Calories 310 kcal



  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp finely chopped shallot
  • 1 1/2 tsp dried Italian seasoning
  • 1/4 tsp kosher salt
  • pepper


  • 1 small zucchini, cut crosswise into 1/2-inch-thick slices
  • 1 small yellow squash, cut crosswise into 1/2-inch-thick slices
  • 8 cherry tomatoes
  • 8 ounces halloumi-style cheese, cut into 1-inch pieces
  • 8 wooden skewers (10-inch), soaked
  • 6 cups mixed greens
  • salt and pepper


  • For marinade/vinaigrette, whisk all ingredients in a small bowl until well blended.
  • For skewers, place zucchini, yellow squash and cherry tomatoes in a food-safe resealable plastic bag. Add 2 tablespoons of the marinade. Seal bag; turn several times to coat all the vegetables. Marinate at room temperature up to 1 hour.
  • Preheat grill to medium. Thread cheese onto skewers, alternating each piece with a piece of zucchini, yellow squash or tomato. To allow even cooking, do not pack the pieces tightly together.  Discard marinade.
  • Grill skewers, turning frequently, until vegetables are tender and cheese is softened, 10 to 14 minutes.
  • Toss greens with remaining vinaigrette. Season with salt and pepper. Serve skewers on top of greens.


Recipe courtesy of National Dairy Council. For more recipes, visit