Greek Inspired Zucchini, Halloumi and Artichoke Vegetable Skewers | Vegetables on the Grill

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Ingredients

For the Marinade:
• ¼ cup extra-virgin olive oil
• 2 Tablespoons fresh lemon juice (from about ½ a lemon)
• 2 Tablespoons white wine vinegar
• 1 Tablespoon fresh chopped oregano or 1½ teaspoons dried
• 2 garlic cloves, finely minced
• Zest of 1 large lemon, grated
• ½ teaspoon sea salt or Himalayan salt
• ¼ teaspoon freshly ground black pepper
For the Skewers:
• 8 ounces/225g Halloumi cheese, cut into 1-inch cubes
• 4 small zucchini, cut lengthwise and then into 1-inch pieces
• 12 ounces/310g (1 bag ) frozen artichoke hearts, thawed (or drained water packed artichoke hearts)
• Metal or Bamboo skewers
For the Sauce:
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon Italian parsley, finely chopped
• 1 Tablespoon black Greek olives, finely chopped
• ¼ teaspoon sea salt or Himalayan salt
• ? teaspoon freshly ground black pepper
• More chopped fresh Italian parsley for serving (optional)
• Lemon wedges for serving (optional)

Instructions

1. In a large bowl whisk together all the marinade ingredients. Add the Halloumi, zucchini and artichoke hearts and toss to coat thoroughly. Cover and let sit for 15-20 minutes, stirring occasionally.
2. Pre-heat your grill to a medium heat or your oven to 400 if baking. (If using bamboo cocktail skewers, be sure to soak them in water beforehand.)
3. Thread the marinated vegetables onto the skewers.
4. Brush generously with remaining marinade and set the rest aside.
5. Grill until the vegetables are tender and lightly charred (6 to 8 minutes), or bake for 10-12 minutes in the oven turning over once.
6. Add the sauce ingredients to the reserved marinade and whisk to combine.
7. Transfer the skewers to a serving platter and drizzle with the sauce and extra parsley and serve with lemon wedges if desired.

Notes