Savory Grilled Vegetarian Delight
A Taste of the Mediterranean
Looking for a flavorful and healthy vegetarian dish perfect for alfresco dining? Look no further! This mouth-watering recipe combines the salty goodness of halloumi cheese with the sweetness of eggplant, mushrooms, and bell peppers, all wrapped up in a delicious tomato-artichoke sauce.
The Perfect Ingredients
For this recipe, we recommend using smaller Japanese or Chinese eggplants, which have a sweeter taste and fewer seeds. A larger globe eggplant will also work well, though. Be sure to soak your wooden skewers in water for 30 minutes before grilling to prevent them from burning.
The Tomato-Artichoke Sauce
This easy-to-make sauce is the star of the show. Simply core and chop 1 pound of Roma tomatoes, then blend with 1 (14-ounce) jar of marinated artichoke halves, 3 tablespoons of olive oil, 1 tablespoon of chopped fresh oregano, 2 medium garlic cloves, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
Assembling the Skewers
Trim and cut the eggplant, mushrooms, and bell peppers into 1-inch pieces. Place the eggplant and mushrooms in one bowl of sauce, and the bell peppers and cheese in another. Toss to combine, then thread the vegetables and cheese onto the skewers, leaving a small space between each piece.
Grilling to Perfection
Heat your gas or charcoal grill to medium-high heat. Rub the grates with oil, then place the skewers on the grill. Close the grill and cook, turning the skewers every 3 minutes, until all sides are lightly charred and the vegetables are crisp-tender. Serve with the reserved sauce and enjoy!
Yield and Difficulty
This recipe yields 4 servings as a main course or 6-8 servings as a side dish. With a total preparation and cooking time of just 1 hour, it’s an easy and delicious option for any occasion.
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