Ingredients
For the skewers:
- 1 zucchini, sliced into thin ribbons
- 1 pointed red pepper, cut into pieces
- 1 medium red onion, quartered
- 1 x 200 g package halloumi, cubed
- 140 g cherry tomatoes
- Sea salt and freshly ground pepper, to taste
Basting Sauce (see notes):
- 110 g unsalted butter, melted
- 2 shallots, finely chopped
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh thyme
- Finely grated lemon zest, from one organic lemon
Grilling And Serving:
- Sprigs of parsley
- Lemon wedges
Instructions
- Thread the cubes of halloumi and variety of vegetables onto the skewers.
- Preheat the grill over medium-high heat (for the LeMax level 8, for 5 minutes). Place a small saucepan on the grill and melt the butter. Then combine the remaining basting sauce ingredients and season with salt and pepper, to taste.
- Place the saucepan with the basting sauce on the outer edge of the grill to keep warm and brush the remaining surface lightly with heat resistant oil.
- Place the skewers on the grill and brush them with the basting sauce.NOTE: alternatively you can brush the skewers with the basting sauce and then place them directly on the grill.
- Grill for 3 minutes on each side, brushing occasionally with basting sauce and turning with tongs, until slightly charred and cooked to your liking.NOTE: If doing a bigger batch or grilling other accompaniments, transfer vegetables to small platter and tent with foil to keep warm.
- Season all vegetables with salt and pepper. Garnish with fresh parsley sprigs and lemon wedges. Enjoy!
Notes
NOTE: if only using the basting sauce for the skewers, then I recommend reducing it by half. I like to use the remaining basting sauce as a dip for the vegetables and also as a sauce for accompanying sides, such as potatoes, grilled corn or grilled fish or chicken.