Grilled Haloumi and Vegetable Skewers

½ lb Haloumi cut into 2 cm squares
2 sm Eggplants cut into rounds
2 sm zucchini cut into rounds
1 pint cherry tomatoes
4 oz small button mushrooms
1 med red pepper cut into 2 cm squares
1 med orange pepper cut into 2 cm squares
2 tbsp chopped fresh oregano
¼ cup extra virgin olive oil
1 clove minced garlic
1  tsp Kosher Salt
1  tsp Black Pepper
1 lemon cut into wedges
¼  cup canola oil (for oiling the grates)

Soak the wooden skewers (4- 8” length) in water for at least ½ hour prior to assembly.
Oil the grates on the grill at least 4 times to ensure the skewers will not stick.

Marinade: Mix olive oil, oregano, garlic, salt & pepper in a small bowl set aside.

Thread the haloumi, eggplant, zucchini, tomatoes, mushrooms, and peppers onto the wooden skewers. Place in a shallow dish in a single layer. Pour over the marinade turning to coat.

Grill the skewers on medium high heat for 4-5 minutes per side until the vegetables are tender. Baste with remaining marinade. Serve with lemon wedges.

Serves 4