This recipe uses halloumi, a greek cheese with an atypically high melting point. This resistance to heat makes the cheese grillable and the possibilities endless.
These halloumi veggie skewers, drizzled with pesto, will please vegetarians and meat-eaters alike.
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Serving Size
4
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Total Time
30 minutes
Ingredients
8 ounces halloumi cheese, cut into 1-inch cubes
1 zucchini, washed and cut into 1-inch cubes
1 yellow squash, washed and cut into 1-inch cubes
1 red onion, cut into 1-inch cubes
1 bell pepper, washed and cut into 1 inch cubes
1 cup cherry tomatoes
1 cup cremini mushrooms, cleaned
1 cup baby yellow or red potatoes, halved
2 1/2 tablespoons avocado oil
Pepper, to taste
4 tablespoons New Seasons Market Vegan Pesto with Basil and Pine Nuts, if desired
Directions
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Place potatoes in a pot of cold water, bring to a boil and par boil for 5 minutes or until slightly soft.
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Assemble skewers, mixing veggies and halloumi, making sure not to add too many pieces.
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Brush skewers with oil and season with pepper.
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Heat grill to approximately 350°F.
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Grill for 2 minutes per side, turning skewers so there are grill marks on all sides.
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Drizzle with pesto and enjoy!
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