1-Soak wooden skewers in water for 10 minutes to prevent burning.

2-Whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, juice of 1 whole lemon, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, and 1/4 teaspoon kosher salt to make the marinade.

3-Toss the 2 small zucchinis (cut into 1/2 inch discs), 1 small red onion (cut into small quarters), 2 bell peppers (cut into chunks), and 1 small pint cherry tomatoes (whole) in the marinade to coat. Marinate the vegetables in the fridge for up to 30 minutes or proceed to skewering immediately.

4-Do not marinate the 2 8oz packs of halloumi cheese to avoid making it fragile; simply cut into 1-inch cubes.

5-Preheat the grill to 400 degrees Fahrenheit.

6-Skewer the halloumi cubes and marinated vegetables alternately, using a gentle twisting motion when threading the halloumi to prevent it from breaking.

7-Brush the skewers with any leftover marinade.

8-Place the skewers on the grill a few inches apart and grill for 5 to 7 minutes per side, until the cheese chars and the vegetables caramelize.

9-Use a spatula to loosen the halloumi from the grates before flipping to avoid sticking.

10-Remove from the grill when charred and serve warm.