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.
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