Halloumi & Pesto Veg Skewers recipe poster image

Halloumi & Pesto Veg Skewers

These skewers are a quick, delicious midweek win—great with store-bought pesto or elevated with homemade. Either way, they’re packed with flavour!

Recommended Oven
Dome, Arc XL, Arc, Roccbox, Tread
Prep Time
10 minutes
Cook Time
10 minutes
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Ingredients

Serves
2
  • 6-8 Wooden skewers, soaked in water for at least 2 hours
  • ½ Aubergine
  • ½ Green Pepper
  • ½ Red Pepper
  • 1 Courgette
  • 250g Halloumi
  • 2 Tbsp Pesto (homemade or shop bought)
  • 2-3 Tbsp Olive Oil
  • 1 Tbsp Pine Nuts, toasted

Equipment Needed

  • Dome

    Dome

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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Mix together the pesto and oil and set to one side. Cut all the vegetables and cheese into 1-2inch pieces and place the vegetables into one bowl, and the cheese in another.

Step 2

Spoon a third of the marinade into each bowl and toss together. I like to marinade for an hour or two (normally whilst the skewers are soaking) but these work with no marinade time just fine.

Step 3

Skewer the vegetables and the cheese onto separate skewers (this will ensure everything cooks perfectly) and set to one side.

Step 4

Heat a grill pan in your Gozney oven for a few minutes, add the skewers to the hot pan and return to Roccbox.

Step 5

Cook for around 6-8 minutes rotating and moving the skewers to ensure even cooking. You can remove any skewer that is cooked to your liking whilst leaving the others to continue cooking.

Step 6

Once all the skewers are on a serving platter or plate drizzle over the last bit of marinade and top with the toasted pine nuts. I like to take everything off the skewers and toss it through a big salad but they’re great however you want to eat them.

Author Gozney avatar
Gozney

Pizza Master

United Kingdom

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