400 g Lebanese Halloumi cheese, cut into sixteen 5 x 2 x 1-inch (2.5-cm) pieces

2 red bell peppers, seeded and cut into 8 strips

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) red wine vinegar

1/2 clove garlic, finely chopped

1 teaspoon (5 ml) chopped fresh rosemary

Salt and pepper

In a bowl, soak the cheese in cold water for 1 hour. Drain.

In a bowl, combine the peppers with the oil, vinegar, garlic and rosemary. Toss to coat. Season with salt and pepper. Set aside.

Preheat the grill, setting the burners to high temperature.

Insert the tip of a bell pepper strip and a piece of cheese on a skewer. Fold the pepper to skewer on the other side of the cheese. Repeat for the other skewers.

Place the skewers on the grill, pepper side down, and grill for 2 minutes on each side.

Serve hot or warm.

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