Marinated Veggie Kebabs with Halloumi Cheese

INGREDIENTS

MARINADE:

  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 3 cloves garlic, minced

VEGGIES AND CHEESE:

  • 1 zucchini, cut into 1/2-inch chunks
  • 12 ounces halloumi cheese, cut into 1/2-inch chunks
  • Spicy Avocado Dill Dip, for serving, recipe follows
  • Special Equipment: 12 skewers

SPICY AVOCADO DILL DIP:

  • 1 medium ripe avocado
  • 1 cup sour cream
  • 1/4 cup fresh dill, chopped, plus a few sprigs for garnish
  • 2 scallions, white and green parts, thinly sliced
  • 1 clove garlic, minced
  • 1/2 medium jalapeno, minced, seeded for milder heat
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Chips, or vegetable crudites, for serving

    DIRECTIONS

    Preheat a grill to medium-high heat.For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator.

    For the veggies and cheese: Place the mushrooms, tomatoes, chile pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours.

    Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes.

    Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip.

    Cook’s Note: If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.

    Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill. Yield: 2 cups.