Dairy-Free Halloumi and Vegetable Skewers with Lemon-Herb Marinade

Instructions

1. 1In a medium bowl, whisk together the 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of fresh oregano, 2 tablespoons of fresh thyme, 2 cloves of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. This is your marinade.
2. 2Cut the 1 medium zucchini into 2.54 cm thick rounds. Cut the 1 medium bell pepper into 2.54 cm squares. Peel and cut the 1 medium red onion into 2.54 cm wedges. Cut the about 225 g of dairy-free halloumi into 2.54 cm cubes.
3. 3Thread the dairy-free halloumi cubes, 1 pint of cherry tomatoes, zucchini rounds, bell pepper squares, and red onion wedges onto skewers, alternating the ingredients. You should have about 4-6 skewers.
4. 4Place the loaded skewers in a shallow dish. Pour the prepared marinade over the skewers, ensuring all sides are coated. Let the skewers marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.
5. 5Preheat your grill to medium heat, which is approximately 190.6-204.4°C (190-200°C).
6. 6Place the marinated skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally with tongs, until the vegetables are tender and slightly charred, and the dairy-free halloumi is golden brown and softened.
7. 7Remove the skewers from the grill and serve immediately.

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