Seasonal Vegetable Skewer Recipe

Sample Canapes

1. 1

   Soak skewers

   Soak wooden skewers in water for 15 minutes to prevent burning on the grill.

2. 2

   Prep ingredients

   Cut red bell pepper into 1-inch pieces, slice zucchini into thick rounds, and cut red onion into moderate chunks. Trim stems from mushrooms and cut halloumi into 1-inch cubes. Leave cherry tomatoes whole.

3. 3

   Make marinade

   In a small bowl, whisk together 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 0.25 teaspoon salt, and 0.25 teaspoon black pepper.

4. 4

   Coat and marinate

   Toss the cherry tomatoes, red bell pepper pieces, zucchini rounds, red onion chunks, mushrooms, and halloumi with the marinade. Let sit for 10 minutes to absorb flavors.

5. 5

   Thread skewers

   Thread the marinated vegetables and halloumi onto the skewers, alternating colors and textures (e.g., tomato, pepper, zucchini, onion, mushroom, halloumi). Aim for about 6–7 pieces per skewer.

6. 6

   Cook

   Preheat a grill or grill pan to medium-high heat. Brush skewers lightly with remaining oil. Grill 2–3 minutes per side, turning once, until vegetables are tender and halloumi is lightly browned with grill marks.

7. 7

   Finish and serve

   If using balsamic glaze, brush a light coating on the skewers. Sprinkle with chopped fresh parsley. Serve warm as seasonal vegetable canapes.