This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
Possibly the most versatile recipe I've ever made, it almost feels like cheating! You can pretty much use any vegetables you have for this but keep in mind that if they’re going on the bbq raw, each vegetable cooks at a different speed so start them high above the charcoal and lower them as they start to cook and soften. All vegetable weights are approximate as you can decide how much you want of everything and you can of course use the grill if a bbq isn’t possible!
200g new potatoes
400g halloumi cheese
150g cherry tomatoes
1/2 red onion
1/2 yellow pepper
*if you have them, try swapping out some things with aubergine or fennel, these also taste great flame grilled!
For the marinade
1/2 cup olive oil
1/4 cup red wine vinegar
1 large garlic glove, finely chopped
1 tsp Fresh rosemary, finely chopped
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh oregano leaves, finely chopped
Salt and pepper
1. Mix the marinade ingredients together and set to one side.
2. Scrub the potatoes clean, and cut any of the larger ones in half so everything is roughly the same size. Put them in a pan of boiling salted water and simmer for around 10 minutes until they have just started to soften. Drain and set to one side.
3. Cut the halloumi into cubes, the courgettes into slices approximately 3 mm thick. Cut the 1/2 red onion in half width ways and then separate each layer and finally slice up the yellow pepper so its approximately the same width and size as everything else. Put all the veg into a large bowl and pour the marinade over it ensure everything gets covered. Leave for no less than an hour, two if possible.
4. Once your charcoal starts to go white (or your grill is set to its highest heat), thread the veg onto the skewers. I keep it in sequence so that each skewer has the same amount of veg on it. If you’re using wooden skewers, don’t forget to soak these in water for about about 20-30 min before cooking, so they don’t burn.
5. Lay them over the charcoal or under the grill and baste them with the leftover marinade, turning every now and then so that everything cooks evenly. Enjoy!