Grilled Halloumi and Vegetable Kebabs

Ingredients

• 4 servings pepper black freshly ground
• 24  crimini mushrooms small to medium
• 1 pound eggplant 
• 2 medium garlic clove coarsely chopped
• 1 pound halloumi cheese 
• 4 servings kosher salt 
• 14 ounce marinated artichoke drained
• 4 servings olive oil for oiling the grill
• 1 tablespoon oregano fresh coarsely chopped
• 2 medium bell pepper red
• 1 pound roma tomatoes ( 4 medium tomatoes)
• 12 inch frangelico for 30 minutes to avoid burning on the grill)
• 12 inch frangelico for 30 minutes to avoid burning on the grill (soak wooden skewers in water )

Equipment

• bowl
• baking sheet
• blender
• grill
• skewers

Directions

1. For the sauce:Core the tomatoes, coarsely chop, and place in a blender.
2. Add the remaining ingredients and blend until smooth.
3. Transfer 1 cup of the sauce to a small serving bowl and set aside for serving. Divide the remaining sauce between 2 large bowls; set aside.For the skewers:Trim and cut the eggplant into 1-inch chunks and place in one of the large bowls of sauce. Trim the stems from the mushrooms, add them to the bowl with the eggplant, and toss to combine; set aside.Core and seed the bell peppers, cut into 1-inch pieces, and place in the second large bowl of sauce.
4. Cut the cheese into 24 pieces, add to the bowl with the peppers, and toss to combine; set aside.
5. Heat a gas or charcoal grill to medium high (about 375°F to 425°F). Meanwhile, thread the vegetables and cheese onto the skewers (alternating each ingredient), leaving about 1/8 inch of space between each piece.
6. Place on a baking sheet and season generously with salt and pepper.When the grill is ready, rub the grates with a towel dipped in oil.
7. Place the skewers on the grill. Close the grill and cook, turning the skewers every 3 minutes, until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 15 to 20 minutes total.
8. Transfer the skewers to a serving platter and serve with the reserved sauce.