Firm Halloumi cheese holds up well on the grill and provides a nice contrast to the tender layers of squash on these vegetarian kebabs. Use a Y-shaped vegetable peeler to shave the squash into long, thin strips. Turn these kebabs into a quick panzanella. Removing the cooked ingredients from the skewers and toss with olive oil, lemon juice, and toasted bread cubes.

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Credit: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos

Recipe Summary test

20 mins
1 hr 20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Process oil, basil, mint, garlic, and pepper in a blender until smooth, about 15 seconds. Pour mixture over Halloumi in a medium dish; stir to coat. Cover and chill 1 hour.

  • Preheat grill to high (450°F to 500°F); or heat a grill pan over high, and lightly grease. Add tomatoes to cheese mixture; toss to coat. Thread tomatoes, zucchini, squash, and cheese onto 8 (8-inch) skewers; sprinkle with salt. Place kebabs on lightly greased grill grate or in grill pan. Grill, uncovered, until cheese is lightly charred and vegetables are tender, about 1 1⁄2 minutes per side. Garnish with basil and mint leaves.