Ingredients

• 8 ounces Parmigiano-Reggiano
• 1 large Vidalia onion, about 16 ounces
• Extra virgin olive oil
• 1/2 teaspoon salt
• 2 teaspoons garlic powder

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with heat-resistant parchment paper. Shred the cheese and the onion using the medium shredding blade of a food processor or the large hole side of a hand grater (there’s no need to rinse the grater between the cheese and the onion). Toss the cheese and onions well, then spread out in an even layer on the prepared pan. Drizzle generously with olive oil and sprinkle with the salt and garlic powder. Bake for 20 minutes or until the onions and cheese have browned. It will be bubbly when you take it out of the oven.

Step 2

Allow to cool to room temperature to crisp up, about 20 minutes. Then cut into thirds for sandwich wraps and fill as desired.

Ingredients

For the marinade:

• 4 garlic cloves
• 1/4 cup fresh herbs such as basil, oregano, and flat-leaf parsley
• 2 tablespoons balsamic vinegar of Modena such as Condimento Barili Exclusivi 
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the skewers:

• 1 pound halloumi cheese block, cut into 1-1/2-inch cubes 
• 1 medium zucchini, cut into 3/4-inch rounds
• 1 medium red onion, peeled and cut into 6 wedges 
• 2 large bell peppers, any colors, cut into 1-1/2-inch squares
• 8 cremini or white mushrooms, cleaned as needed

Directions

Step 1

Place the garlic and herbs in a mini chopper and process until finely chopped. Add the vinegar, olive oil, salt, and pepper and process until smooth. 

Step 2

Place the cheese and all the vegetables in a large bowl and add the marinade; toss well. Let marinate for 20 minutes, then shake off excess marinade and thread equal amounts onto four 12-inch skewers (if using wooden skewers, soak in water for 30 minutes first).

Step 3

Grill over medium-high heat, turning the skewers every 2 to 3 minutes to char all four sides (8 to 12 minutes total). Remove from the grill as soon as you see a light char.