Grilled Squash & Grape Skewers

Serves 4 · 25 min prep · 12 min cook

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 2 cups seedless red grapes
• 8 oz halloumi cheese
• 1 medium red onion
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp fresh oregano leaves
• 2 tbsp fresh mint leaves
• 3 garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not scorch on the grill.
2. 2Trim the ends from the yellow squash and zucchini, then cut them into thick half-moons about 3/4-inch wide so they hold up to grilling.
3. 3Halve the red onion and cut it into chunky wedges that will stay intact on the skewers. Cut the halloumi into 1-inch cubes.
4. 4In a large bowl whisk together the olive oil, lemon juice, minced garlic, chopped oregano, chopped mint, salt, and pepper until fragrant.
5. 5Add the squash, zucchini, onion wedges, grapes, and halloumi cubes to the bowl and toss gently so every piece is coated in the herb marinade.
6. 6Thread the ingredients onto the skewers, alternating squash, grape, halloumi, onion, and zucchini for color and even cooking. Leave a little space between pieces so heat can circulate.
7. 7Preheat a gas or charcoal grill to medium-high heat, about 400°F. Clean and lightly oil the grates.
8. 8Place the skewers on the hot grill and cook for 3 to 4 minutes per side, turning carefully, until the squash is tender-crisp with grill marks and the halloumi is golden and soft.
9. 9Watch the grapes closely; they should blister and soften slightly without bursting completely. Total grill time is roughly 10 to 12 minutes.
10. 10Transfer the skewers to a platter, scatter any remaining fresh herbs over the top, and serve immediately while the cheese is still warm and squeaky.