May means firing up the grill, and these skewers prove vegetarian grilling can be just as satisfying as any meat dish. Halloumi cheese holds its shape beautifully over flames, developing a golden crust while staying creamy inside.

Colorful vegetables—zucchini, bell peppers, cherry tomatoes, and red onion—char alongside the cheese, then get drizzled with a bright strawberry-balsamic glaze. Fresh basil and mint add an herbal finish. It's a dish that feels light but substantial, perfect for warm evenings when you want something fresh off the grill without the heaviness.

Paired with our Bubbly Rosé – Norma Jean, these Grilled Vegetable & Halloumi Skewers with Strawberry-Balsamic Glaze shine. The wine's strawberry and rhubarb notes echo the glaze beautifully, while its crisp acidity and bubbles cut through the rich halloumi. Hints of stone fruit complement the charred vegetables, and the wine's long, refreshing finish keeps everything feeling bright and lively. This is an exceptional sparkling rosé food pairing that shows exactly what wine pairs with grilled vegetables when you want celebration and flavor.

Fresh, vibrant, and made for May.

The Stoney Wines Family 🍷

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Pairing: Bubbly Rosé – Norma Jean

Why This Pairing Works: When exploring Bubbly Rosé pairing ideas, grilled vegetables and cheese are standout choices. This sparkling wine with vegetarian food brings bright acidity that enhances charred flavors, while its strawberry character mirrors the glaze. The bubbles refresh the palate, making each bite feel as exciting as the first.

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Grilled Vegetable & Halloumi Skewers with Strawberry-Balsamic Glaze

Active Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

Halloumi Skewers

• 12 oz halloumi cheese, cut into 1-inch cubes
• 2 medium zucchini, cut into ½-inch rounds
• 2 bell peppers (red and yellow), cut into 1½-inch pieces
• 1 pint cherry tomatoes
• 1 red onion, cut into wedges
• 3 Tbs olive oil
• 1 tsp dried oregano
• Salt and pepper
• 8-10 wooden or metal skewers (soak wooden skewers 30 minutes)

Strawberry-Balsamic Glaze

• 1½ cups fresh strawberries, hulled and chopped
• 3 Tbs balsamic vinegar
• 2 Tbs honey
• 1 tsp fresh thyme leaves
• Pinch of salt

To Finish

• Fresh basil leaves, torn
• Fresh mint leaves, torn
• Crumbled feta (optional)
• Lemon wedges

• Flaky sea salt

Instructions:

Step 1: Make the Strawberry-Balsamic Glaze

• Combine strawberries, balsamic vinegar, honey, thyme, and salt in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until strawberries break down and mixture thickens. Mash with a fork for a chunkier texture or blend smooth. Set aside.

Step 2: Prep the Skewers

• In a large bowl, toss halloumi, zucchini, bell peppers, tomatoes, and red onion with olive oil, oregano, salt, and pepper.

Step 3: Thread the Skewers

• Alternate threading halloumi and vegetables onto skewers, leaving small spaces between pieces for even grilling.

Step 4: Grill

• Preheat grill to medium-high heat (about 400°F). Oil the grates. Grill skewers 8–10 minutes total, turning every 2–3 minutes, until vegetables are charred and tender and halloumi is golden with grill marks.

Step 5: Glaze & Serve

• Transfer skewers to a serving platter. Drizzle generously with strawberry-balsamic glaze. Scatter torn basil and mint over top. Add crumbled feta if using. Serve with lemon wedges and flaky salt.

Chef Tips:

• Halloumi secrets: Don't skip oiling the grill grates—halloumi can stick. Pat halloumi dry before grilling for better browning.
• Vegetable prep: Cut vegetables uniformly so they cook evenly. Keep tomatoes whole—they'll burst and release sweet juices.
• Make ahead: Glaze can be made up to 3 days ahead and refrigerated. Rewarm gently before serving.
• Serving ideas: Serve over couscous, quinoa, or with warm pita bread.