The barbeque season has not officially started, but no matter how chilly the weather is, I like to grill all the year round. Food just seems to taste better when cooked on the barbeque! Barbequing vegetables definitely enhances their flavour, and these Veggie Skewers are proof of that. Marinated in a lemon herb marinade, these skewers will be a winner at your next gathering. You can vary the vegetables depending on what you like and what’s in season – cherry tomatoes and finger eggplants work well. But don’t leave out the haloumi cheese – it’s the best part! If you’re a Noosa local, try the award winning Cedar Creek Buffalo Haloumi, available from the Noosa Farmers’ Market every Sunday.
Ingredients (makes 8 skewers):
16 button mushrooms, stems trimmed
3 zucchini, cut into 2 cm pieces (giving 16 pieces)
1 large capsicum, cut into 3cm squares
1 x 250g packet Haloumi cheese, cut into 16 cubes
½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 garlic cloves, crushed
1-2 birds eye chillies, finely chopped
1/4 cup finely chopped parsley
2 tablespoons finely chopped chives
You’ll also need: 8 bamboo skewers, soaked for an hour
Method:
1. Thread the mushrooms, zucchini, capsicum and haloumi alternatively onto skewers (2 pieces of each per skewer) and place in a shallow dish.
2. Whisk together the olive oil, lemon juice, garlic, chillies, parsley and chives together with sea salt and and freshly ground pepperto taste. Brush the skewers all over with the marinade, reserving a little, and allow to marinate for 30 minutes.
3. Heat a barbeque grill or flatplate to a medium-high heat. Cook the skewers for 6-8 minutes, turning every couple of minutes, until the haloumi is golden and the vegetables tender. Transfer to a serving platter and drizzle over the remaining marinade.
