Greek antipasto kebabs
0
- Makes5 servings
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 14g, Carbohydrates 18g, Fat 25g, Fibre 7g, Sodium 832mg.
Excellent source of Folate.
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