Vegetable And Halloumi Skewers

• 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

1. 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.
2. Cook rice in a large saucepan of boiling, salted water. Boil for 12-14 minutes, until tender. Drain.
3. 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.

eggplant, zucchini, halloumi, tomatoes, olive oil, lemon, oregano, jasmine rice, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27221 (may not work)