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Greek antipasto kebabs

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  • Makes5 servings
Greek antipasto kebabs

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 3 tbsp lemon juice

  • 2 tbsp lemon zest

  • 2 tbsp olive oil

  • 1 garlic clove, minced

  • 1/2 cup chopped fresh mint

  • 1/2 cup Halloumi cheese

  • 20 button mushrooms, stems removed

  • 398-mL can artichoke hearts, drained (about 8, cut in half)

  • 1 large Japanese eggplant, cut into 1-in. coins

  • 20 marinated mini bell peppers

  • 1 tbsp olive oil

Instructions

  • PREHEAT barbecue to medium. Soak 10 wooden skewers in warm water for 20 min.

  • WHISK lemon juice with zest, oil and garlic in a small bowl. Season with fresh pepper. Stir in mint.

  • SLICE halloumi in half crosswise, then cut each into five. You should have 10 pieces. Alternately thread halloumi with 2 mushrooms, artichoke, eggplant and 2 bell peppers onto skewers. Brush with oil.

  • OIL grill, then barbecue skewers, lid closed, turning every 2 min, until grill marks form, about 8 min. Drizzle with dressing.


Nutrition (per serving)

Calories 339, Protein 14g, Carbohydrates 18g, Fat 25g, Fibre 7g, Sodium 832mg.
Excellent source of Folate.

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