Grilled Scalloped Squash With Za’atar & Haloumi
Makes about 8 (12- to 14-inch) skewers
When cut into wedges or halved vertically, small to medium-size scalloped squash hold their shape nicely on the grill. Try to get them all the same size to ensure even cooking. 12 to 16 ounces small to medium-size scalloped squash 8 ounces haloumi cheese,
cut into 1-inch cubes 1 small to medium sweet red onion, cut into 1-inch wedges
Extra virgin or pure oil
Olive oil
Kosher salt, to taste 1 to 1½ teaspoons za’atar,
to taste (see Note)
Instructions: Preheat the grill to high to medium high and clean the grates. Cut the squash into approximately 1-inch wedges, measured along the outer edge. If the squash are very small, halve them through the stem end.
Alternate wedges of squash — skewered through the top and bottom— with 2 to 3 layers of red onion and an occasional cube of cheese. Brush with oil; season squash and onion with salt (don’t season the cheese because it is already salty). Lightly sprinkle the za’atar over everything.
Oil the grates and grill the skewers until squash and onions are tender, turning as needed, about 10 minutes depending on the thickness of the squash wedges.
Serve immediately.
Note: Za’atar is available in the international spice section of some markets or from specialty grocers.
Per serving: 119 calories, 8 g protein, 3 g carbohydrates, 9 g fat (5 g saturated), 25 mg cholesterol, 153 mg sodium, 1 g fiber.