Recipe for: Grilled skewers of eggplant and zucchini with halloumi - photo 1
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Recipe for: Grilled skewers of eggplant and zucchini with halloumi

Pikantne Main Dishes Vegetarian Dishes Grilling 35 min Medium 2 wyświetleń ~38.14 PLN - (0)
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Description

Seasonal, spring vegetable skewers combining the softness of eggplant, the juiciness of zucchini, and the salty, springy halloumi cheese. A vegetarian dish, aromatically marinated in canola oil, garlic, lemon juice, and dried thyme, with a delicate hint of honey (optional) and chili flakes. Perfect as a main dish on the grill or in a grill pan; it pairs wonderfully with millet, a cool yogurt sauce with dill, or whole grain bread. Qualities: contrast of textures (soft eggplant, crunchy bell pepper, springy halloumi), a distinct citrus-garlic aroma, and impressive, slightly charred skins that give the dish character and a nice appearance on the plate.

Ingredients Used

Ingredients (14)

Servings:
4
  • Eggplant 1.1 szt. (~400 g)
  • Zucchini 1.6 szt. (~400 g)
  • Red bell pepper 1.7 szt. (~300 g)
  • Red onion 150 g
  • Halloumi cheese 200 g
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Honey 20 ml
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~38.14 PLN (9.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: peel and finely chop the garlic (3 cloves = 15 g). In a small bowl, combine canola oil (30 g), lemon juice (30 ml), chopped garlic, dried thyme (2 g), salt (6 g), and pepper (2 g). If using honey (optional), add 20 g and vigorously mix with a fork for 30-40 seconds until the honey dissolves and a uniform emulsion forms.

Ingredients: Rapeseed oil, Lemon juice, Garlic, Thyme, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. If the honey is thick, gently warm it in a water bath for 10-15 seconds before mixing to dissolve it. Do not use hot liquids, as this will ruin the flavor of the oil.

Preparation of vegetables

2

Wash and dry the vegetables. Cut the eggplant into slices 1.5 cm thick, then into cubes about 3 cm; sprinkle the cubes evenly with 3 g of salt and set aside for 15 minutes on a sieve or board to release water. Cut the zucchini into slices 1.5 cm thick or half-slices (depending on width). Clean the bell pepper from seeds and cut into pieces about 3x3 cm. Peel the onion and divide it into quarters, separating the layers. Cut the halloumi cheese into 2 cm cubes.

Ingredients: Eggplant, Zucchini, Red bell pepper, Red onion, Halloumi cheese, Salt
Use a cutting board and a sharp knife. Salting the eggplant removes bitterness and reduces oil absorption — after 15 minutes, rinse the eggplant under running water and dry it thoroughly with a paper towel. A common mistake: not drying the eggplant — then the marinade will run off and the vegetable will brown more difficultly.

Marinating

3

Place all the chopped vegetables and halloumi cubes in a large bowl. Drizzle with the prepared marinade and gently mix with a silicone spatula or your gloved hands, ensuring each piece is lightly coated. Set aside for 10–15 minutes — the marinade will work quickly and enhance the flavor.

Ingredients: Eggplant, Zucchini, Red bell pepper, Red onion, Halloumi cheese, Rapeseed oil, Lemon juice, Garlic, Thyme, Salt, Black pepper, Honey
Use a large, unrounded bowl for easy mixing. Do not marinate for longer than 1 hour with halloumi, as the cheese may lose its structure. If you're short on time, marinate for a minimum of 10 minutes.

Skewers

4

Prepare the skewers: if you are using wooden sticks, soak them in cold water for 20–30 minutes so they don't burn on the grill. Alternate the ingredients: a piece of eggplant, bell pepper, a slice of onion, a cube of halloumi, a slice of zucchini. Leave small gaps between the pieces (about 3–5 mm) so that air and fire can heat them evenly. Prepare 6–8 skewers depending on the size of the ingredients.

Ingredients: Eggplant, Zucchini, Red bell pepper, Red onion, Halloumi cheese
Use metal skewers if you have them — there's no need to soak them. When skewering, try to keep the pieces similar in size so that all the ingredients cook evenly. A common mistake: overcrowding causes uneven grilling.

Grilling

5

Preheat the grill to medium-high heat (about 200–220°C) or heat a grill pan on the stove over medium-high heat for 5–7 minutes. Lightly oil the grill or pan with a bit of oil (use a brush). Place the skewers on the grill and cook for 3–4 minutes on each side, turning every 3–4 minutes, until the vegetables are tender and have clear grill marks, and the halloumi is golden and slightly crispy. Total grilling time is 10–14 minutes.

Ingredients: Rapeseed oil, Eggplant, Zucchini, Red bell pepper, Red onion, Halloumi cheese
Use tongs to turn the skewers, do not pierce them with a fork (juices will leak out). If the edges start to blacken quickly, lower the heat — it's better to cook longer and evenly than to burn. Work in batches on the grill pan, do not overcrowd the surface.

Finishing and serving

6

After removing the skewers from the grill, arrange them on a platter. Sprinkle with chopped parsley (30 g) and optionally with chili flakes (2 g) for some heat. Drizzle with an extra teaspoon of lemon juice if you want more acidity. Serve immediately with millet, a light yogurt sauce with dill, or whole grain bread.

Ingredients: Parsley, Chili flakes, Lemon juice, Honey
Use a small cutting board and a sharp knife to chop the herbs. Serve immediately, as halloumi loses its crispness after sitting for too long. Additionally, you can add honey to brush on right after removing from the grill for a delicate shine and flavor.

Fun Fact

💡

Skewers originate from the tradition of eating meat and vegetables on sticks in the cuisines of the Middle East and the Balkans, but in Poland, vegetable and cheese versions have also become popular, perfectly fitting into the seasonal grilling.

Best for

piknik grill w ogrodzie lekka kolacja wiosenna wegetariańskie spotkanie towarzyskie

Tips

🍽️ Serving

Serve with millet or buckwheat as a nutritious main dish. It pairs well with a cool yogurt sauce with dill and garlic (plain natural yogurt mixed with chopped dill and 1 clove of garlic). Add fresh young leaf lettuce or pickled cucumber for contrast.

🥡 Storage

Store leftovers in a closed container in the refrigerator for up to 24 hours. To reheat, use a grill pan or oven (180°C for 6–8 minutes) to restore some crispiness to the cheese; microwaves are not recommended as they will make the vegetables soft.

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