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Grilled Vegetable and Halloumi Skewers

My all time favorite grilled vegetable skewers served with grilled halloumi cheese and pistachio pesto! Makes the best summer meal ever.
5 from 2 votes
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  • 8 ounces cherry tomatoes
  • 8 ounces baby bella mushrooms, stems removed
  • 1 1/2 cups baby Yukon gold potatoes, halved
  • 1 cup whole radishes, halved
  • 1 zucchini squash, chopped
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • salt and pepper, for sprinkling
  • 8 to 12 ounces halloumi cheese, cut into 1 inch chunks
  • olive/grapeseed/coconut oil spray or drizzle

pistachio pesto

  • cup  shelled pistachios
  • 1 1/2   cups  loosely packed fresh basil leaves torn
  • 1/2  cup  fresh arugula
  • tablespoons  fresh oregano
  • 3   garlic cloves
  • 1/3  cup  finely grated pecorino romano cheese
  • 1/3 to 1/2  cup  extra virgin olive oil
  • 1/4  teaspoon  salt


  • skewers


  • The key to the skewers is making sure your vegetables are all roughly around the same size. I like to look at the size of my tomatoes, radishes and halved baby potatoes, then chop the onions, zucchini, mushrooms and peppers accordingly. You just want them roughly all the same size! If anything, you want the potatoes slightly smaller and the tomatoes slightly larger. The potatoes will take the longest to grill, and if you wish, you can par boil them ahead of time.
  • To par boil the potatoes, place them in a pot of cold water and bring it to a boil. Boil for 5 to 8 minutes until they are slightly softened.
  • Then… skewer! There is no rhyme or reason to skewering. I like to do 1 or 2 potato halves, 1 or 2 radish halves, 1 or 2 potatoes, and in between all of that, your stacked peppers, onions, mushrooms and zucchini. I skewer roughly 12 to 15 pieces of vegetable on each skewer. Some pieces, like the peppers and onions, require a stack of 3 or 4 slices together. These veggies should make roughly 8 large skewers, give or take a few veg pieces depending on how you slice them. You may notice in the photos I skewered a few pieces of radicchio too. It tends to burn quickly so I wouldn’t recommend it.
  • To make the halloumi skewers, skewer 4 to 5 pieces halloumi on each skewer. I find that 1 halloumi skewer is perfect for 2 veggie skewers!
  • Preheat your grill to medium heat for at least 15 minutes. You want the temperature around 350 or 400 degrees F.
  • Brush or spray your vegetable skewers with an olive oil or even a coconut oil spray if you wish. Sprinkle them liberally with salt and pepper. You can also brush or spray the halloumi, but it does not need salt.
  • Place your vegetable skewers directly on the grill. Grill for 2 to 3 minutes per side, rotating 3 to 4 times so each side of the skewer gets nice and charred.
  • Place the halloumi skewers directly on the grill. Grill for just 1 to 2 minutes per side, until grill marks appear.
  • Serve the veg skewers with the halloumi skewers and the pistachio pesto. Enjoy!
  • Note: you can make the vegetable skewers a few hours ahead of time, except for the potatoes. You can add them on the skewer right before making. You can also make the pesto a day or two ahead of time!

pistachio pesto

  • Place the pistachios, basil, arugula, oregano, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Taste the pesto and add in the salt, blending once more. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.

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