Grilled Halloumi and Vegetable Kebabs
Need a gluten free and primal main course? Grilled Halloumi and Vegetable Kebabs could be an awesome recipe to try. One serving contains 690 calories, 32g of protein, and 52g of fat. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have roma tomatoes, halloumi cheese, metal skewers, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour.
Instructions
For the sauce:Core the tomatoes, coarsely chop, and place in a blender.
Add the remaining ingredients and blend until smooth.
Transfer 1 cup of the sauce to a small serving bowl and set aside for serving. Divide the remaining sauce between 2 large bowls; set aside.For the skewers:Trim and cut the eggplant into 1-inch chunks and place in one of the large bowls of sauce. Trim the stems from the mushrooms, add them to the bowl with the eggplant, and toss to combine; set aside.Core and seed the bell peppers, cut into 1-inch pieces, and place in the second large bowl of sauce.
Cut the cheese into 24 pieces, add to the bowl with the peppers, and toss to combine; set aside.
Heat a gas or charcoal grill to medium high (about 375°F to 425°F). Meanwhile, thread the vegetables and cheese onto the skewers (alternating each ingredient), leaving about 1/8 inch of space between each piece.
Place on a baking sheet and season generously with salt and pepper.When the grill is ready, rub the grates with a towel dipped in oil.
Place the skewers on the grill. Close the grill and cook, turning the skewers every 3 minutes, until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 15 to 20 minutes total.
Transfer the skewers to a serving platter and serve with the reserved sauce.