Spiralized zucchini tossed with Asiago cheese creates a light, low-carb base for these grilled vegetable skewers featuring halloumi, potatoes, baby bell peppers, red onion, zucchini, and cherry tomatoes.
All the ingredients are briefly marinated, threaded on skewers, and grilled until nicely charred and tender.
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When I lived in California I grilled year-round, but where I live now the grill sits under snow until May. Still, in summer and fall grilled vegetables are a favorite. I love grilling potatoes, tomatoes, zucchini, and onions and serving them over zucchini noodles dressed with olive oil, a splash of lemon, and grated Asiago for a satisfying gluten-free vegetarian meal. If you like zoodles, this recipe is close to other favorites like a zoodles pasta with pesto, corn, and tomatoes.
While the grill is hot it’s also fun to finish with a grilled fruit dessert—grilled peaches, grilled watermelon, or grilled pineapple make great endings. For these skewers I always include grilled halloumi for its salty, chewy bite.
What is halloumi cheese?
Halloumi is a brined Greek cheese traditionally made from goat and sheep milk (and sometimes cow’s milk). It’s semi-firm, with a layered texture similar to mozzarella but much saltier. Its high melting point makes it excellent for grilling and pan-frying—halloumi softens and develops a golden crust without melting away. At most grocery stores you can buy pre-sliced or block halloumi that’s easy to cube for skewers.
Main Ingredients + Notes
See the recipe card below for exact measurements and full directions.
Marinade
- White wine vinegar
- Lemon juice
- Honey (or another mild honey such as orange blossom)
- Dijon mustard
- Extra virgin olive oil
Skewers
- Small red potatoes (halved or quartered)
- Baby bell peppers or chopped regular bell peppers
- Red onion, cut into wedged slices
- Zucchini, cut into large chunks
- Halloumi cheese, cut into 1–2″ cubes
- Cherry tomatoes
Zoodles (Zucchini Noodles)
- Garlic or garlic paste
- Spiralized zucchini (zoodles)
- Lemon juice
- Asiago or Parmesan cheese
Recommended Equipment
The right tools make preparation easier: a whisk, a medium or large mixing bowl, a grill tray or grill mat for vegetables, and skewers (metal or bamboo).
Tips to Simplify and Save Time
- Make the marinade ahead of time so the flavors meld.
- Precook the potatoes briefly in the microwave so they finish quickly on the grill.
Preparation Tips
- Group vegetables with similar cook times on the same skewers—for example, potatoes, peppers, and onion together; zucchini, tomatoes, and halloumi together.
- You can also make separate halloumi-only skewers for a cheese-forward option.
- If serving the skewers over zoodles, sauté zoodles only a few minutes: they release water and can become limp if overcooked. Toss them just until they relax, then plate and finish with cheese and basil.
Ideas for Variations
- Add mushrooms (such as baby bellas) or asparagus—mushrooms pair well with potatoes and peppers, while asparagus cooks quickly and can be threaded with other quick-cooking items.
- Yellow squash grills similarly to zucchini and works well mixed with it.
Make it Vegan
- Omit the halloumi or replace it with grilled mushrooms or tofu for a vegan skewer.
- Use a plant-based Parmesan-style substitute for tossing with the zoodles.
Grilled Vegetable Skewers with Halloumi
Small potatoes, baby bell peppers, red onion, zucchini, cherry tomatoes, and halloumi are marinated, grilled on skewers, and served over garlicky zoodles tossed with Asiago.
Prep Time: 20 mins Cook Time: 15 mins Marinating: 15 mins Total: 50 mins
Course: Main Dish Cuisine: Dinner Servings: 4 Calories: 546.5 kcal
Ingredients
Marinade / Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 tablespoons extra-virgin olive oil
Skewers
- 6 small red potatoes, halved or quartered
- 10 baby bell peppers, assorted colors
- 1 medium red onion, sliced into wedges
- 2 medium zucchini, sliced into 8 chunks each
- 12 cubes halloumi cheese (about 1–2″ each)
- 15 cherry tomatoes
Zoodles
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons minced garlic or garlic paste
- 6 cups spiralized zucchini (zoodles)
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
- ¼ cup shredded Asiago or Parmesan cheese
- 2 tablespoons slivered basil, for garnish
Instructions
Marinade / Dressing
- Whisk together vinegar, lemon juice, honey, Dijon, salt, and pepper in a large bowl. Gradually whisk in the olive oil until combined. The dressing can be made ahead and refrigerated.
Skewers
- Microwave the potato halves for about 2 minutes to start cooking them.
- Toss the potatoes, peppers, onion, zucchini, tomatoes, and halloumi in the marinade; let them soak for 15 minutes while you preheat the grill.
- Thread potatoes, onions, and peppers onto several skewers; thread zucchini, tomatoes, and halloumi onto the remaining skewers. You should end up with roughly eight skewers depending on length.
- Oil the grill or grill pan. Place the potato skewers on the grill first and cook 2 minutes, then add the zucchini/halloumi skewers and grill 2 minutes more. Turn skewers and cook another 2–4 minutes until vegetables are charred and tender and halloumi is golden brown.
- If using a grill pan or mat, cook over medium direct heat. If grilling directly on grates without a mat, use indirect heat where needed to avoid flare-ups from the marinade.
- Remove skewers from the heat while you quickly finish the zoodles. Serve the skewers warm or at room temperature over the zoodles.
Zoodles
- Heat 1 tablespoon oil in a large pan over medium-high heat. Add the garlic and cook about 30 seconds, then add the spiralized zucchini, lemon juice, and salt.
- Toss for 2–3 minutes just until the zoodles begin to relax but are not soggy. Transfer to a serving plate, sprinkle with Asiago or Parmesan, top with the skewers, and finish with slivered basil.
Nutrition
Per serving (approx.): Calories 546.5 kcal; Carbohydrates 71.5 g; Protein 15.4 g; Fat 25.6 g; Saturated Fat 5 g; Sodium 826.9 mg; Fiber 11.5 g; Vitamin C and Calcium content are significant due to the vegetables and cheese.