Grilled Vegetable and Halloumi Skewers

There’s something magical about summer evenings, and one of my favorite ways to embrace it is by firing up the grill for these Grilled Vegetable and Halloumi Skewers. Imagine gathering with friends and family, laughter filling the air as the tempting aroma of freshly grilled veggies wafts through the backyard. I often find myself reminiscing about those carefree nights filled with good company and great food. The vibrant colors of the fresh produce, the savory scent of grilled halloumi, and the rich flavor of homemade pistachio pesto come together to create an unforgettable experience. Nothing beats the satisfaction of creating a dish that not only pleases the palate but also brings everyone together around the grill, sharing stories and savoring each bite. As the sun sets and the stars begin to twinkle, these skewers become the highlight of our gathering. They’re not just a meal; they’re a celebration of seasonal ingredients and the joy of cooking together.

Ingredient List for Grilled Vegetable and Halloumi Skewers

To create the perfect Grilled Vegetable and Halloumi Skewers, you need a delightful array of fresh ingredients that work harmoniously together. This combination of vegetables, halloumi, and a flavorful pistachio pesto not only brings out the best in each component but also delivers a wholesome and satisfying dish.

• 8 ounces cherry tomatoes: Sweet and juicy, they add a burst of flavor.
• 8 ounces baby bella mushrooms: Earthy and rich, they provide depth to the skewers.
• 1.5 cups baby Yukon gold potatoes: Creamy and tender when grilled, these are a hearty addition.
• 1 cup whole radishes: Crisp and peppery, they add a nice crunch.
• 1 zucchini squash: Mild and versatile, it soaks up flavors beautifully.
• 1 red onion: Sweet and savory, grilled onions enhance the overall taste.
• 1 red bell pepper: Colorful and sweet, they offer vibrant flavor.
• Salt and pepper: Essential for seasoning and bringing out the natural flavors.
• 8 to 12 ounces halloumi cheese: This brined cheese becomes beautifully golden and crisp on the grill.
• Olive oil: A simple drizzle enhances the flavors and promotes grilling.
• 1 cup pistachios: Adds a nutty richness to the pesto.
• 1.5 cups fresh basil leaves: Bright and aromatic, they are the star of the pesto.
• 1/2 cup fresh arugula: Peppery and nutritious, it complements the pesto.
• 2 tablespoons fresh oregano: This herb adds a robust flavor.
• 3 garlic cloves: Adds a pungent kick to the pesto.
• 1/3 cup finely grated pecorino romano cheese: Savory and sharp, it enriches the pesto.
• 1/3 to 1/2 cup extra virgin olive oil: For the best flavor in the pesto.
• 1/4 teaspoon salt: Enhances and balances all flavors.

Preparation Steps for Grilled Vegetable and Halloumi Skewers

Making Grilled Vegetable and Halloumi Skewers is a delightful experience that allows you to be creative with your ingredients. Let’s dive into the steps so you can enjoy this mouth-watering dish. It’s all about the flavor and texture, so I’ll guide you through the process step by step!

1. Begin by preparing your ingredients. The key to great skewers is ensuring that all your vegetables are cut to a similar size. Look closely at your cherry tomatoes, radishes, and baby Yukon gold potatoes. Aim for a uniform size that will ensure even cooking. If you want the potatoes to grill nicely, consider parboiling them first.
2. To parboil the potatoes, place them in a pot of cold water and bring it to a boil. Allow them to cook for about 5 to 8 minutes until they soften slightly. This step can be crucial for achieving the perfect texture after grilling.
3. Next, it’s time to skewer! Grab your skewers and start layering the vegetables. Aim for a colorful combination of zucchini, red onion, red bell pepper, and mushrooms. I typically like to include 1 or 2 halves of potatoes and radishes on each skewer along with a bunch of the other delicious vegetables.
4. Each skewer should have about 12 to 15 pieces of vegetables. Feel free to stack the bell peppers and onions together as they can be more sizable. Keep in mind that you might want to avoid using radicchio as it can burn quickly.
5. Now, let’s prepare the halloumi. Skewer about 4 to 5 pieces of halloumi cheese on each skewer. I find one halloumi skewer pairs perfectly with two veggie skewers!
6. Preheat your grill to medium heat, allowing it to heat up for at least 15 minutes. Ideally, you want the grill temperature between 350 to 400 degrees Fahrenheit for optimal grilling.
7. Before grilling, brush or spray your vegetable skewers with a bit of olive oil or coconut oil. Don’t be shy with the seasoning—liberally sprinkle salt and pepper over them. You can also brush some oil on the halloumi, but it doesn’t necessarily need extra salt.
8. Place your vegetable skewers directly on the grill. Grill them for about 2 to 3 minutes on each side, turning them every 3 to 4 minutes so each side gets that beautiful char.
9. Afterward, place the halloumi skewers on the grill. Grill them for just 1 to 2 minutes per side, until you see those lovely grill marks. The halloumi should be golden and slightly crisp when done.
10. Finally, serve the grilled vegetable and halloumi skewers alongside your homemade pistachio pesto for dipping. Enjoy every delicious bite!
11. Note that you can prepare the vegetable skewers a few hours ahead, but make sure to add the potatoes right before grilling. The pesto can also be made a day or two in advance!
12. For the pesto, combine the pistachios, basil, arugula, oregano, garlic, and pecorino romano cheese in a food processor. Pulse until the nuts are coarsely chopped, then stream in about 1/3 cup of olive oil while the processor runs. You can adjust the amount of olive oil based on your desired consistency. Finally, add salt to taste and blend again.

Helpful Hints

As you prepare your Grilled Vegetable and Halloumi Skewers, keep these tips in mind to enhance your cooking experience and ensure delicious results.

• Storage: Leftover skewers can be stored in an airtight container in the fridge for up to three days. Reheat them on the grill or in the oven for the best flavor.
• Freezing: While I wouldn’t recommend freezing the skewers once cooked, you can freeze the uncooked vegetables and halloumi separately until ready to assemble.
• Pairing: These skewers are perfect for pairing with a fresh salad or grain-based side dish, enhancing the meal without overpowering the flavors.
• Experimentation: Feel free to experiment with different vegetables according to your taste or what’s in season! Asparagus or cherry peppers would be delightful additions.
• Serving Style: Serve with the pistachio pesto on the side for dipping or drizzling over the skewers for an extra flavor boost.

Great Combinations for Grilled Vegetable and Halloumi Skewers

When it comes to serving Grilled Vegetable and Halloumi Skewers, the options are infinite. Here are some wonderful combinations to consider:

• Perfect for Lunch or Dinner: These skewers make for a satisfying lunch or a delightful dinner option, bringing vibrant flavors to any meal.
• Seasonal Pairing: Serve them alongside a refreshing summer salad made with corn, avocados, and a citrus dressing to complement the grilled flavors.
• Great for Parties: Ideal for gatherings and barbecues, these skewers can easily be made in large batches to serve many guests.
• Storage Tips: Leftovers can be enjoyed cold in salads or reheated for a quick meal, making them super versatile.
• Occasional Treat: They’re perfect for summer picnics, BBQs, or even casual weeknight dinners with family.
• Wine Pairings: Consider serving with a refreshing sparkling lemonade or iced tea for a non-alcoholic option, or a light white wine could also work nicely.

FAQ

Conclusion

The beauty of Grilled Vegetable and Halloumi Skewers lies in their vibrant flavors and the simplicity of their preparation. They are not just a meal; they are a way to celebrate summer and the joy of cooking with loved ones. I encourage you to give this recipe a try and enjoy the delightful experience of grilling together! You won’t regret adding this colorful dish to your culinary repertoire.

Grilled Vegetable and Halloumi Skewers

Looking for a vibrant and satisfying dish? These Grilled Vegetable and Halloumi Skewers are bursting with flavor! Perfect for summer grilling, they combine fresh vegetables and rich halloumi cheese, all served with a delightful pistachio pesto. It's an easy weeknight dinner that will become a favorite!

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces cherry tomatoes
• 8 ounces baby bella mushrooms stems removed
• 1.5 cups baby Yukon gold potatoes halved
• 1 cup whole radishes halved
• 1 zucchini squash chopped
• 1 red onion chopped
• 1 red bell pepper chopped
• salt and pepper for sprinkling
• 8 to 12 ounces halloumi cheese cut into 1 inch chunks
• olive oil or grapeseed/coconut oil spray or drizzle
• 1 cup pistachios shelled
• 1.5 cups fresh basil leaves loosely packed and torn
• 1/2 cup fresh arugula
• 2 tablespoons fresh oregano
• 3 garlic cloves
• 1/3 cup finely grated pecorino romano cheese
• 1/3 to 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt

Equipment

• Skewers

Method

 

1. Begin by preparing your ingredients. The key to great skewers is ensuring that all your vegetables are cut to a similar size. Look closely at your cherry tomatoes, radishes, and baby Yukon gold potatoes. Aim for a uniform size that will ensure even cooking. If you want the potatoes to grill nicely, consider parboiling them first.
2. To parboil the potatoes, place them in a pot of cold water and bring it to a boil. Allow them to cook for about 5 to 8 minutes until they soften slightly. This step can be crucial for achieving the perfect texture after grilling.
3. Next, it’s time to skewer! Grab your skewers and start layering the vegetables. Aim for a colorful combination of zucchini, red onion, red bell pepper, and mushrooms. I typically like to include 1 or 2 halves of potatoes and radishes on each skewer along with a bunch of the other delicious vegetables.
4. Each skewer should have about 12 to 15 pieces of vegetables. Feel free to stack the bell peppers and onions together as they can be more sizable. Keep in mind that you might want to avoid using radicchio as it can burn quickly.
5. Now, let’s prepare the halloumi. Skewer about 4 to 5 pieces of halloumi cheese on each skewer. I find one halloumi skewer pairs perfectly with two veggie skewers!
6. Preheat your grill to medium heat, allowing it to heat up for at least 15 minutes. Ideally, you want the grill temperature between 350 to 400 degrees Fahrenheit for optimal grilling.
7. Before grilling, brush or spray your vegetable skewers with a bit of olive oil or coconut oil. Don’t be shy with the seasoning—liberally sprinkle salt and pepper over them. You can also brush some oil on the halloumi, but it doesn’t necessarily need extra salt.
8. Place your vegetable skewers directly on the grill. Grill them for about 2 to 3 minutes on each side, turning them every 3 to 4 minutes so each side gets that beautiful char.
9. Afterward, place the halloumi skewers on the grill. Grill them for just 1 to 2 minutes per side, until you see those lovely grill marks. The halloumi should be golden and slightly crisp when done.
10. Finally, serve the grilled vegetable and halloumi skewers alongside your homemade pistachio pesto for dipping. Enjoy every delicious bite!
11. Note that you can prepare the vegetable skewers a few hours ahead, but make sure to add the potatoes right before grilling. The pesto can also be made a day or two in advance!
12. For the pesto, combine the pistachios, basil, arugula, oregano, garlic, and pecorino romano cheese in a food processor. Pulse until the nuts are coarsely chopped, then stream in about 1/3 cup of olive oil while the processor runs. You can adjust the amount of olive oil based on your desired consistency. Finally, add salt to taste and blend again.

Notes

• Tip 1: Leftover skewers can be stored in an airtight container in the fridge for up to three days. Reheat them on the grill or in the oven for the best flavor.
• Tip 2: While I wouldn’t recommend freezing the skewers once cooked, you can freeze the uncooked vegetables and halloumi separately until ready to assemble.
• Tip 3: These skewers are perfect for pairing with a fresh salad or grain-based side dish, enhancing the meal without overpowering the flavors.
• Tip 4: Feel free to experiment with different vegetables according to your taste or what's in season! Asparagus or cherry peppers would be delightful additions.
• Tip 5: Serve with the pistachio pesto on the side for dipping or drizzling over the skewers for an extra flavor boost.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.