Grilled Vegetable and Salerno Halloumi Satay with Basil Infused oil and Aged Balsamic | Salerno
Recipe created by Chef Matthew Kennedy In a medium bowl; add Salerno Hallou
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Cooking tools:
- Grill
- Grill pan
- Bamboo skewer
- Baking sheet
- Parchment paper
- Mixing bowl
- Refrigerator
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Pepper mill
Ingredients
- 12 pieces SALERNO - Halloumi, cut for skewers (1.5cm to 2cm diced)
- 12 pieces red bell peppers, cut for skewers (1.5cm to 2cm diced)
- 12 pieces zucchini, cut for skewers (1.5cm to 2cm diced)
- 12 pieces onion, red and cut for skewers (1.5cm to 2cm diced)
- 1 tsp (5mL) parsley, finely chopped
- 1/2 tsp (2mL) thyme, finely chopped
- 1/2 tsp (2mL) garlic, minced
- 2 tbsp (30mL) vegetable oil
- 2 tbsp (30mL) balsamic oil, aged
- 2 tbsp (30mL) olive oil, basil infused
- 1 tsp (5mL) salt
- 1 tsp (5mL) pepper
- 12 skewers, bamboo and hors d’oeuvres size soaked in water
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