Vegetable And Halloumi Skewers - cooking recipe

Ingredients

1 None medium eggplant, cut into 1 inch cubes
2 None zucchini, cut into 1 inch rounds
7 oz halloumi, cut into 1 inch cubes
9 oz cherry tomatoes
1/4 cup olive oil
1 None lemon, juice
2 tbsp oregano, chopped
1 1/4 cups jasmine rice
None None Lemon wedges, to serve

Preparation

Thread eggplant, zucchini, halloumi and cherry tomatoes onto skewers. Place in a shallow dish in a single layer. Whisk together oil, lemon juice and oregano. Season to taste. Pour over skewers, turning to coat.
Cook rice in a large saucepan of boiling, salted water. Boil for 12-14 minutes, until tender. Drain.
Meanwhile, heat a grill or frying pan on medium. Cook skewers for 4-5 minutes each side, basting with marinade occasionally, until tender. Serve with rice and lemon wedges.