Greek antipasto kebabs

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Serves

5

Greek antipasto kebabs

Photo, Roberto Caruso.

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