Grilled Vegetable Skewers with Pesto and Pecorino

Prep time: 30 minutes

Cooking time: 10 minutes

Serves: 4-6

Ingredients:

• 2 Red Capsicums  
• 350g Cup Mushrooms  
• 1 Punnet Mix Tomatoes Heirloom  
• 1 ½ Spanish Onion  
• 3 Zucchinis  
• 350g Halloumi Cheese   
• 100g HFM Pesto  
• 70g Pecorino Cheese  
• Salt and Pepper  
• Olive Oil  

METHOD  

1. Preheat a BBQ or a griddle on high heat. Place the skewers sticks on a tray and soak them in water to prevent from burning. 

2. Cut the capsicums into approx. 3cm pieces. 

3. Cut the mushrooms in half for the bigger pieces. 

4. Cut the Spanish onions into quarters and set aside. 

5. Cut the zucchinis across into 1cm disks. 

6. Cut the halloumi cheese into 2-3cm cubes. 

7. Start making the skewers by piercing each of the ingredients until the skewers are ¾ of the length full.  

8. Once all the skewers are done, drizzle with olive oil and season with salt and pepper.  

9. Mix the 100g of pesto with an equal amount of olive oil in a bowl and mix through so it becomes runnier. 

10. Brush the skewers with some of the pesto to lightly coated them. 

11. Place the skewers on the BBQ or griddle and cook for approx. 5 mins on each side until golden brown and cooked through. 

12. Remove from the grill and serve on a platter. Brush with more of the runny pesto and grate a generous amount of Pecorino cheese.