Herbed vegetable and haloumi kebabs

Training: Run 5km

I decided to tackle the residual DOMS with a bout of cardio this evening and you know what, I think it actually worked! Mr BBB and I headed out from home after work and covered around 5km in 30 minutes. 

Dinner

An after work workout = a need for a quick and easy dinner. Although Summer seems to have forgotten to come to Canberra this year, I had Mr BBB fire up the BBQ for a grilled dinner. For, I believe the BBQ is perfect way during the warmer months to get dinner on the table fast!

One thing that have probably realised about me by know is that I love herbs. Fresh or dried, I don’t discriminate. And, while I have my 'dried' herb collection well underway....

I am dreaming of the day I can walk into my garden and pick fresh basil or  rosemary straight from the bush. Sadly, however, our "garden" is currently more dirt pile than luscious landscaping. Note to self: must work on setting up a garden!

But I digress....

What I love about herbs is that they add so much flavour to any dish. Easily. Healthily.

Take tonight for instance.

Vegetables and haloumi.

Marinaded in olive oil, garlic, lemon juice....

And the star of the show....

Dried oregano!

Which, may I say,  took these kebabs from 'fine' to 'fabulous'! And not only in taste, but also in aroma.

I know I have been lusting over food combinations recently, but I really do love how wonderfully the flavours of olive oil, garlic, lemon and oregano.

Grilled on the BBQ until warm and smoky....

And until the BBQ had worked its magic on the haloumi and it had transformed from springy to soft and salty.

A wonderful vegetarian summer dish.

Packed with vegetables,

Nutrients,

   

and most importantly.....

Flavour!

Herbed vegetable and haloumi kebabs (makes  8)

• 1 zucchini, sliced into 1cm rounds
• 1 red capsicum, deseeded and cut into 1 inch 'squares'
• 8 button mushrooms, halved
• 180g Haloumi, cut into cubes
• 2tbs olive oil
• 2 cloves garlic
• 2 tbs lemon juice (or 1 tbs juice plus the zest of a lemon if you have one!)
• 1 tbs dried herbs (I used oregano, but you could also use thyme, parsley or rosemary)

1. Put the wooden skewers in a tray of cold water to soak.
2. Place the chopped vegetables and haloumi into a bowl.
3. Add olive oil, lemon juice, garlic, and herbs, and stir well to coat the vegetables and haloumi.
4. Season with salt and pepper.
5. Thread the marinaded haloumi and vegetables onto the skewers and reserve any remaining marinade.
6. Place the kebabs on the BBQ or grill plate, and cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Baste with remaining marinade while the kebabs are cooking.

Served with salad, rice and / or pita bread.

* You could also make these up to step 5 in advance, then cover and refrigerate until it is time to cook!

What about you? Do you have your own herb garden?

Happy Baking :)