- 1 green courgette
- 1 yellow courgette
- 1 Roma tomato
- 1/4 aubergine
- 1/4 red bell pepper
- pinch of sea salt
- 50g halloumi cheese (replace with extra firm tofu for a vegan alternative)
- (optional) 20g cheddar cheese
- (optional) 1 medium chestnut mushroom (skip if you’re sensitive to mushrooms)
Slice courgettes coarsely, chop the aubergine into cubes, sprinkle with sea salt and set aside. Slice tomato and pepper and chop the mushroom (if you’re using it). Chop cheese into cubes. Discard the water released by aubergine and courgette.
Put cubes and slices on wooden skewers. If you have the possibility, grill on hot stone; otherwise any regular grill will do. Enjoy!