Vegetable And Halloumi Skewers

• 1 eggplant medium, cut into 1 inch cubes
• 2 zucchini cut into 1 inch rounds
• 7 ounces halloumi cut into 1 inch cubes
• 9 ounces cherry tomatoes
• 1/4 cup olive oil
• 1 lemon juice
• 2 tablespoons oregano chopped
• 1 1/4 cups jasmine rice
• 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 medium, zucchini, halloumi, tomatoes, olive oil, lemon juice, oregano, jasmine rice, lemon wedges

Taken from www.yummly.com/recipe/Vegetable-and-Halloumi-Skewers-1402531 (may not work)