1 zucchini, cut into 1-inch chunks (halve them if your zucchinis are thick)

1/2 eggplant, cubed

1 red pepper, cubed

6 to 8 ounces haloumi cheese, cut into chunks

1 red onion, cut into wedges

2 tablespoons Gefen Olive Oil

2 tablespoons Tuscanini Balsamic Vinegar

1 tablespoon Haddar Dijon Mustard

1 teaspoon salt

1/2 lemon

Tuscanini Balsamic Glaze

8 to 10 skewers