Approximately 600 calories per person – Serves 2
- Prep time: about 15 to 20 minutes
- Cook time: about 30 minutes
- Total time: about 45 to 50 minutes
Ingredients
- 4 long meal or wood skewers, at least 12 inches long, preferably longer
- 1 red bell pepper
- 1 yellow bell pepper
- 6 ounces (170 grams) baby Bella mushrooms
- 8 cherry tomatoes
- 1 zucchini, medium
- 1 red onion
- 6 ounces (170 grams) halloumi cheese, seasoned if available
- 2 tablespoons (Tbsp) of Balsamic Glaze
- Marinade
- 2 tablespoons (Tbsp) plus 2 teaspoons (tsp) olive oil
- 1 teaspoon (tsp) oregano dried
- 1 teaspoon (tsp) garlic powder
- ½ teaspoon (tsp) salt
- ¼ teaspoon (tsp) black pepper
Steps
- Preparation
- Turn on your griddle to high heat.
- Veggies and cheese
- Wash and cut up the veggies to approximately 1 to 2 inch square pieces, about ½ inch thick.
- Cut up the halloumi to same size cubes so everything cooks evenly. The thicker the better so it will not break apart when you put it on the skewers.
- Marinade
- In a small bowl, whisk together all of the marinade ingredients until well combined.
- Put all the veggies and halloumi into a large bowl.
- Pour the marinade over the veggies, and give everything a big stir so that everything is well coated in the marinade. I use my hands.
- Thread the veggies and halloumi onto skewers, alternating between different items.
- Grilling
- Place full skewers on the preheated and well oiled griddle.
- Grill for 30 minutes, and flip them every 7 minutes.
- Try to cook each side.
- Keep an eye on the halloumi as it can become soft and stick to the grill if it’s not well coated with oil.
- If you are having trouble getting all sides cooked, you can remove all the veggies and halloumi from the skewers and complete the grilling.
- Carefully remove the skewers from the grill using kitchen tongs or mitts.
- Serve
- Either serve on the skewers, or removed.
- Drizzle one tablespoon of Balsamic Glaze per person
- Serve Immediately
All of Living in Beauty Recipes
We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”