- 1 tablespoon whole grain dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 medium zucchini
- 2 sweet bell peppers - I used one red and one yellow
- 1 ring chorizo
- 6 oz. haloumi
- 6 oz. grape tomatoes, halved
Combine the first 6 ingredients (mustard through olive oil) in a resealable jar. Seal the jar and shake vigorously to combine the sauce; set aside.
Preheat the grill to medium-high heat (375-400° F) and place a grill plate on the grill. While the grill is preheating, slice the zucchini in half, lengthwise. When the grill is hot, place the zucchini (skin side down), peppers, and chorizo on the hot grill plate and close the lid of the grill. Set a timer for 7 minutes and when it goes off, flip everything on the grill and set another timer for 5-7 minutes, depending on how tender the vegetables were when you flipped them the first time.
While the grilling is happening, cut the grape tomatoes in half in put them and the sauce in a large serving bowl. Check the veggies and sausage and remove them to a large cutting board (you can use the same one you used to cut the tomatoes). Turn the grill off and set the slices of haloumi on the hot grill plate and close the grill lid. While that sizzles, cut the zucchini and chorizo into bite-sized pieces and add them to the the serving bowl with the sauce and tomatoes; give it a quick stir. Deseed and peel the peppers as desired and cut them into strips or chunks; add them to the serving bowl as well. After the cheese has sizzled for 5 minutes, carefully flip it and allow it to sizzle for another 5 minutes before removing it to the cutting board and cutting it into cubes. Add the cheese to the serving bowl as well and give the mixture a final stir before serving.
- Yields: 4 servings
- Preparation Time: 30 minutes