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 mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Main Course, Side Dish
Servings 4
Calories 310 kcal
Marinade/Vinaigrette
- 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
Skewers
- 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 www.usdairy.com.