Mediterranean barbecue flavours with spicy cheese and fresh vegetables
These vegetarian barbecue skewers combine colourful vegetables with hearty halloumi cheese. Marinated in an aromatic herb and oil mixture and grilled to perfection, they offer a light yet filling summer dish. Served with a rosé wine from Provence, the result is a harmonious flavour experience.
Ideal wine accompaniment: Rosé from Provence
A rosé wine from Provence is characterised by its fresh acidity, fine fruit aromas of strawberries and citrus fruits as well as a subtle herbal note. These characteristics harmonise perfectly with the salty halloumi and grilled vegetables. The lightness of the wine emphasises the summery freshness of the dish, while its aroma complements the herbs in the marinade. An ideal companion for balmy evenings outdoors.
Further wine recommendations:
Pinot Noir Rosé (Germany, Pfalz QbA): An elegant rosé with flavours of red berries and a lively acidity. Its freshness and fruitiness go well with grilled vegetables and savoury halloumi. The fine structure of the wine complements the texture of the dish without overpowering it. Ideal for connoisseurs looking for a subtle but characterful wine.
Grenache Rosé (France, Languedoc AOC): A full-bodied rosé with notes of raspberries and herbs. The strong fruit and Mediterranean spice of the wine harmonise with the herb marinade on the skewers. Its structure provides a nice contrast to the soft halloumi. A wine that emphasises and enhances the flavours of the dish.
Cerasuolo d’Abruzzo (Italy, DOC): An intense rosé with aromas of cherries and spices. Its strong colour and depth of flavour go well with the roasted flavours of the grilled vegetables. The lively acidity of the wine balances out the saltiness of the halloumi. An exciting choice for lovers of rosés with a strong character.
Rosado (Spain, Navarra DO): A fresh rosé with notes of strawberries and citrus fruits. Its light structure and fruity flavour complement the summery lightness of the vegetable skewers. The wine’s subtle acidity provides freshness and revitalises the palate. Perfect for a relaxed barbecue.
Zweigelt Rosé (Austria, Lower Austria DAC): A fruity rosé with aromas of redcurrants and a fine spiciness. Its lively acidity and light tannin structure go well with grilled halloumi. The freshness of the wine emphasises the flavours of the vegetables. A versatile companion for vegetarian grilled dishes.
The recipe:
Gemüsespieße mit Halloumi
Kochutensilien
- 1 Grill oder Grillpfanne
- 1 Holz- oder Metallspieße
- 1 Schüssel für die Marinade
Zutaten
Für die Spieße:
- 200 g Halloumi
- 1 Zucchini
- 1 rote Paprika
- 1 gelbe Paprika
- 1 rote Zwiebel
Für die Marinade:
- 4 EL Olivenöl
- 1 TL getrockneter Oregano
- 1 TL getrockneter Thymian
- 1 Knoblauchzehe gepresst
- Salz und Pfeffer nach Geschmack
Zubereitung
Vorbereitung:
- Halloumi in Würfel schneiden.
- Zucchini in Scheiben, Paprika in große Stücke und Zwiebel in Spalten schneiden.
- Alles in eine Schüssel geben, mit der Marinade vermengen und ca. 15 Minuten ziehen lassen.
Grillen:
- Gemüse und Halloumi abwechselnd auf Spieße stecken.
- Grill oder Grillpfanne auf mittlere Hitze vorheizen.
- Spieße rundherum 10–15 Minuten grillen, dabei mehrmals wenden, bis Gemüse weich und Halloumi goldbraun ist.
- Nach Belieben mit frischen Kräutern bestreuen und sofort servieren.
Empfohlene Beilagen:
- Fladenbrot oder Ciabatta – zum Aufnehmen der Marinade und als leichter, mediterraner Begleiter.
- Tzatziki oder Joghurt-Kräuter-Dip – bringt Frische und harmoniert ideal mit Halloumi.
- Griechischer Bauernsalat – sorgt für eine säuerlich-knackige Komponente als Kontrast zur Grillnote.
