Vegetable And Halloumi Skewers - cooking recipe

Ingredients

8 None small button mushrooms
1 None small zucchini, cut into 8 rounds
4 oz halloumi, cut into 3/4 inch cubes
1 None small red pepper, cut into 3/4 inch pieces
1 tbsp vegetable or olive oil
3 tbsp butter
1 None medium onion, thinly sliced
7 oz long-grain white rice, rinsed
1/4 cup drained sun-dried tomatoes
None None tapenade or pesto, to serve

Preparation

Thread mushrooms, zucchini, halloumi and pepper onto 8 skewers. Lightly coat with oil. Heat oil and 1 1/2 tbsp butter in a medium saucepan over high heat. Cook onion for 2 mins, or until soft. Add rice and cook, stirring, for 1 min, or until coated.
Add 2 cups water and bring to a boil. Reduce heat and simmer, covered, for 10-12 mins, or until liquid is absorbed. Remove from heat and let stand for 5 mins, covered. Fluff with a fork to separate grains then stir in remaining butter and season to taste.
Meanwhile, preheat grill. Cook skewers for 2-3 mins per side, or until vegetables are tender.
Spoon rice onto serving plates. Top with skewers and tapenade.