Firm Halloumi cheese holds up well on the grill and provides a nice contrast to the tender layers of squash on these vegetarian kebabs. Use a Y-shaped vegetable peeler to shave the squash into long, thin strips. Turn these kebabs into a quick panzanella. Removing the cooked ingredients from the skewers and toss with olive oil, lemon juice, and toasted bread cubes.
6 tablespoons olive oil
1/2 cup packed fresh basil, plus more for garnish
1/4 cup packed fresh mint, plus more for garnish
1 garlic clove, smashed
1/2 teaspoon black pepper
8 ounces Halloumi cheese, cut into 3⁄4-inch cubes
1 cup cherry tomatoes
1 small zucchini (about 6 oz.), shaved lengthwise
1 small yellow squash (about 6 oz.), shaved lengthwise
1/2 teaspoon kosher salt
How to Make It
Process oil, basil, mint, garlic, and pepper in a blender until smooth, about 15 seconds. Pour mixture over Halloumi in a medium dish; stir to coat. Cover and chill 1 hour.
Preheat grill to high (450°F to 500°F); or heat a grill pan over high, and lightly grease. Add tomatoes to cheese mixture; toss to coat. Thread tomatoes, zucchini, squash, and cheese onto 8 (8-inch) skewers; sprinkle with salt. Place kebabs on lightly greased grill grate or in grill pan. Grill, uncovered, until cheese is lightly charred and vegetables are tender, about 1 1⁄2 minutes per side. Garnish with basil and mint leaves.