Halloumi, Pesto, and Veggie Kebabs
Don't worry about melting cheese dripping through grill racks—firm halloumi is designed to brown on the outside while its center turns soft.
- 8 10- inch wooden skewers
- ¼ cup prepared basil pesto
- 1 tablespoon olive oil
- ¼ teaspoon ground black pepper
- 8 ounces halloumi cheese cut into 1-inch pieces
- 1 large yellow squash halved and cut into ¾-inch pieces
- 1 green pepper seeded and cut into 1-inch pieces
- ½ pound whole cremini mushrooms stems removed and halved if large
- 1 cup grape tomatoes
Soak skewers in water for at least 15 minutes to help prevent burning on the grill.
Whisk together pesto, olive oil, and black pepper in a large bowl. Add halloumi, yellow squash, green pepper, mushrooms and tomatoes; toss to coat. Set aside to marinate for 20 minutes.
Heat grill. Thread cheese and vegetables evenly onto skewers. Grill, turning occasionally, until vegetables and cheese are softened and slightly charred, 10 to 12 minutes.