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Vegetable-and-haloumi skewers recipe

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Created by Suzanne Gibbs

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Photography: Andre Martin

Cuisine: Greek
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

Ingredients

1 medium eggplant, cut into 2cm cubes
2 zucchini, cut into 2cm rounds
200g haloumi cut into 2cm cubes
250g cherry tomatoes
¼ cup (60ml) olive oil
juice of 1 lemon
2 tablespoons chopped oregano
1¼ cups (250g) jasmine rice
lemon wedges, to serve

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Preparation

Thread eggplant, zucchini, haloumi and cherry tomatoes onto skewers. Place in a shallow dish in a single layer. Whisk together oil, lemon juice and oregano. Season to taste. Pour over skewers, turning to coat.

Cook rice in a large saucepan of boiling, salted water. Boil for 12-14 minutes, until tender. Drain.

Meanwhile, heat a chargrill or frying pan on medium. Cook skewers for 4-5 minutes each side, basting with marinade occasionally, until tender. Serve with rice and lemon wedges.

If you enjoyed this Vegetable-and-haloumi skewers recipe then browse more Greek recipes, barbecue recipes, australia day recipes, nut-free recipes, egg-free recipes, low-carb recipes, gluten-free recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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