Grilled Halloumi and Veggie Skewers

Makes 4 Servings

  • Total Time: 40
  • Prep Time: 25
  • Cook Time: 15

Halloumi-style cheese makes for a heavenly addition to these vegetable skewers. 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.



1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon finely chopped shallot

1 1/2 teaspoons dried Italian seasoning

1/2 teaspoon honey

1/4 teaspoon kosher salt




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


  1. For marinade/vinaigrette, whisk all ingredients in a small bowl until well blended.
  2. 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.
  3. 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.
  4. Grill skewers, turning frequently, until vegetables are tender and cheese is softened, 10 to 14 minutes.
  5. Toss greens with remaining vinaigrette. Season with salt and pepper. Serve skewers on top of greens.