Updated Jul 6, 2015Chatelaine
garlic clove, minced
chopped fresh mint
button mushrooms, stems removed
artichoke hearts, drained (about 8, cut in half)
large Japanese eggplant, cut into 1-in. coins
marinated mini bell peppers
- PREHEAT barbecue to medium. Soak 10 wooden skewers in warm water for 20 min.
- WHISK lemon juice with zest, oil and garlic in a small bowl. Season with fresh pepper. Stir in mint.
- SLICE halloumi in half crosswise, then cut each into five. You should have 10 pieces. Alternately thread halloumi with 2 mushrooms, artichoke, eggplant and 2 bell peppers onto skewers. Brush with oil.
- OIL grill, then barbecue skewers, lid closed, turning every 2 min, until grill marks form, about 8 min. Drizzle with dressing.