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Eggplant, red pepper, zucchini, onion, and haloumi cheese are marinated, then threaded onto skewers and grilled. A great low-carb appetizer for a dairy meal. Watch Victoria make these skewers on 4 Amazing Things.
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
8 to 10 skewers
Combine vegetables, cheese, and marinade ingredients. Let sit for 30 minutes or up to overnight.
When ready to cook, thread ingredients onto skewers. Grease a frying pan and heat over medium-high heat. Add skewers, cover, and cook for four minutes per side (this will help steam the veggies as they “grill”).
Drizzle generously with Tuscanini Balsamic Glaze and enjoy!
Photography by Chana Rivky Klein Sponsored by Tuscanini
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