Another Friday, another skewer — this time it’s grilled vegetable skewers with halloumi and pistachio pesto.
I’ve been in a skewer phase lately, and these skewers are more than an appetizer — they make a satisfying summer meal. Charred vegetables, grilled halloumi and bright pistachio pesto combine for a simple, show-stopping plate.
These aren’t ordinary skewers: the combination of tender potatoes, crisp radishes, peppers, onions, zucchini, mushrooms and salty grilled halloumi, finished with a nutty pistachio pesto, is addictive.
We’ve been eating a lot of halloumi this season — it grills beautifully and develops a smoky, golden crust that takes the cheese to another level. I love it with hummus bowls and on hearty salads, and it’s become a regular on our menu. If you enjoy halloumi, these skewers are an easy way to make it the star.
When warm weather arrives I grill almost everything — it’s my go-to method for bringing out sweet, smoky flavors in vegetables. Even picky eaters tend to warm up to perfectly charred veg. These skewers are a great example: the texture and contrast of crunchy pistachios in the pesto add another layer that makes each bite satisfying.
I often make pistachio pesto — it’s rich and complex compared to a classic basil pesto. I like a mix of basil and arugula for brightness, lots of pistachios for texture and flavor, a touch of pecorino for saltiness, and olive oil to bring it together. It’s great on pasta, chicken, pizza or caprese, and any leftover pesto is perfect with these skewers.
Grilling the halloumi directly over the flame gives it the best flavor and texture; while a skillet works in cooler months, the grill creates that irresistible char. Serve skewers hot from the grill with a generous spoonful of pistachio pesto and a sprinkle of extra chopped pistachios if you like crunch.
Grilled Vegetable Skewers
Grilled Vegetable and Halloumi Skewers
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Ingredients
- 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
- 1 cup shelled pistachios
- 1 1/2 cups loosely packed fresh basil leaves, torn
- 1/2 cup fresh arugula
- 2 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
Equipment
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skewers
Instructions
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Aim for uniform pieces so everything cooks evenly: match the size of your tomatoes, radishes and halved potatoes, and cut onions, zucchini, mushrooms and peppers to similar proportions. Potatoes take the longest to cook; if you prefer, par-boil them for 5 to 8 minutes until slightly softened.
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Thread the vegetables onto skewers in any order you like. I usually include 12 to 15 pieces per skewer, stacking thinner slices of peppers and onions together. These quantities make about eight large skewers. For halloumi skewers, place 4 to 5 chunks per skewer — one halloumi skewer pairs nicely with two vegetable skewers.
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Preheat the grill to medium, about 350–400°F (175–200°C).
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Brush or spray the skewers with olive oil (or another neutral oil) and season the vegetables with salt and pepper. The halloumi can be oiled but doesn’t need extra salt.
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Grill the vegetable skewers 2–3 minutes per side, turning several times so each side gets charred and tender. Grill halloumi 1–2 minutes per side until grill marks appear and the cheese is warmed through.
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Serve the skewers immediately with pistachio pesto. Leftover pesto keeps in a sealed container in the fridge for up to a week.
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Tip: you can assemble the vegetable skewers a few hours ahead (add the par-cooked potatoes just before grilling). The pesto can be made a day or two in advance.
pistachio pesto
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Combine pistachios, basil, arugula, oregano, garlic and pecorino in a food processor. Pulse until the nuts are coarsely chopped, then stream in 1/3 cup olive oil while processing. Add more oil to reach your desired consistency, then season with salt to taste. Store sealed in the fridge for up to a week.
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Happy cheesy face.