Halloumi, veggie kabobs and flatbreads all get a turn on the grill and are paired with tangy pesto vinaigrette for a fast, warm-weather supper.

Source: Midwest Living

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Jason Donnelly

Recipe Summary

hands-on:
20 mins
total:
30 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak six 12-inch wooden skewers in water 30 minutes (or use metal skewers).

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  • In a food processor or blender, combine basil, 1/2 cup oil, the Parmesan, nuts, vinegar and garlic. Process until smooth. Season with salt and black pepper.

  • In a large bowl, toss together squash, bell peppers, the remaining 1/4 cup oil and the oregano. Season with salt and black pepper. Thread vegetables onto skewers, alternating bell peppers and squash, and leaving 1/4 inch between pieces.

  • Grill kabobs, covered, over medium heat until tender, turning once, about 12 minutes. Meanwhile, lightly brush cheese slices and flatbreads with additional olive oil. Grill, covered, over medium heat until cheese is well-marked and beginning to soften and flatbreads are heated through, 2 to 3 minutes per side. Remove from grill.

  • Fill warm flatbreads with lettuce, grilled cheese slices, grilled vegetables, a sprinkle of red onion and a drizzle of the pesto vinaigrette.

Nutrition Facts

709 calories; fat 53g; cholesterol 294mg; saturated fat 19g; carbohydrates 34g; mono fat 21g; poly fat 4g; trans fatty acid 0g; insoluble fiber 6g; sugars 7g; protein 31g; vitamin a 3741.4IU; vitamin c 66.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.4mg; folate 84.7mcg; vitamin b12 0.1mcg; sodium 1417mg; potassium 423mg; calcium 80.8mg; iron 3.2mg.
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