Ingredients

• 1 pound halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 8 button mushrooms
• 8 grape tomatoes
• Nonstick cooking spray
• Chive oil, recipe follows
• 1 cup canola oil
• 2 ounces chopped fresh chives
• Salt and freshly ground black pepper

Browse by ingredient

Instructions

1. Special equipment: 8 bamboo skewers, soaked in cold water for 30 minutes
2. Preheat grill to medium.
3. For each skewer, assemble alternating pieces of cheese, bell peppers and red onion, ending with a mushroom and grape tomato on the end. Spray skewers with non-stick cooking spray, place on grill, and cook until cheese starts to melt; turn and cook on the other side until vegetables are tender. Place skewers on plates and drizzle with chive oil.
4. In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green.