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Instructions

• STEP 1

  If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

• STEP 2

  Wash and dry the fresh produce.

  • 1 lemon
  • 4 medium zucchini squash
  • 1 eggplant

• STEP 3

  Zest and juice lemon into a large bowl.

• STEP 4

  Mince capers. Add to the bowl with the lemon juice along with oil and spices; whisk to combine the marinade.

  • 3 tbsp capers
  • 1/3 cup extra virgin olive oil
  • 1 1/2 tsp oregano, dried
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper

• STEP 5

  Trim and cut zucchini crosswise into 1/2-inch thick rounds. Add to the bowl with the marinade.

• STEP 6

  Trim and large dice eggplant. Add to the bowl.

• STEP 7

  Pat halloumi dry with paper towels. Large dice and add to the bowl; stir to coat and set aside to marinate for 20 minutes.

  • 3 (9 oz) pkg halloumi cheese

• STEP 8

  Thread halloumi and veggies onto skewers, alternating ingredients. Place the assembled skewers on a large plate.

• STEP 9

  Preheat a grill pan or large skillet over medium-high heat. (Do not use an outdoor grill for this recipe.)

• STEP 10

  Once the pan is hot, coat with oil. Working in batches, add the skewers and cook, turning occasionally, until halloumi is golden brown and veggies are fork-tender, 10-12 minutes. Return to the plate.

  • 2 tbsp extra virgin olive oil

• STEP 11

  To serve, transfer skewers to a serving platter. Enjoy!