Grilled Halloumi and Zucchini With Salsa Verde

Preparation

1. Step 1

   In a small bowl, combine the olive oil, lemon juice, capers, mint, parsley, garlic, salt and a few grinds of black pepper; stir until well-mixed.

2. Step 2

   Slice the blocks of halloumi in half along their natural seam if there is one, then cut the halves into 1½-inch squares. Place them in a large bowl, along with the zucchini. Add about half of the salsa verde to the bowl and toss gently to coat. Set aside to marinate for at least 30 minutes, or up to 12 hours in the refrigerator, covered.

3. Step 3

   When ready to grill, thread the zucchini rounds and halloumi onto skewers: Begin each skewer with a piece of zucchini, threading it so the round is vertical and pierced through the skin with the cut sides exposed. Follow with halloumi, carefully inserting the skewer through the edge of the piece, being careful that the cheese does not tear and leaving space between each piece. Repeat, alternating between the two and ending with zucchini, until you have filled the skewers.

4. Step 4

   Set the grill to medium-high heat (about 400 degrees) and brush the grates carefully with oil (or heat a large grill pan on the stovetop over medium-high). Sprinkle the skewers with salt and pepper to taste. Grill them for 3 to 4 minutes on each side, keeping the grill closed as much as possible to retain heat. If the halloumi and zucchini have not browned enough (this will depend on your grill), keep turning and grilling in 1- to 2-minute intervals until nicely charred. If the halloumi begins sticking to the grill, use a spatula to help turn and remove the skewers.

5. Step 5

   Place the skewers on a large platter and spoon the remaining salsa verde over them. Serve hot, removing the zucchini and halloumi from the skewers first if desired.