Grilled cheese? Why not. We're grilling everything else these days. I'm not grilling cheese, however, for bragging rights. Grilled halloumi cheese, with its appealing sheep and goat milk flavor, is a Mediterranean classic. If you've ever cheered the wait person when they bring the flambéed Kassari cheese at the Parthenon Restaurant on Main Street, you will love it.

I'm serving this with a Mediterranean Chopped Salad (August 17, dinnerFeed), minus the feta and peppers. Try adding chopped halloumi, chopped pitted calamatas, pepper and garlic to ground turkey. Simply form into patties and grill. It's also a great appetizer when sliced into 1/2-inch pieces, grilled and served with a glass of ouzo.You can also fry halloumi over medium-high heat in a bit of olive oil on your stove top. Have the pita bread at the ready because grilled halloumi is best served hot off the grill-it becomes rubbery after sitting out longer than 20 minutes. Opa!

Halloumi cheese is available in the cheese section at most groceries in town.

Yield: 4 skewers Time: 20 minutes Cost: apx. $11.50 (pricing Gold Star halloumi at Hillers for $5.99)

Ingredients:

3-6 bamboo or stainless skewers, depending on size of skewer 3 bell peppers, assorted colors 1, 8-10 ounce chunk halloumi cheese Extra virgin olive oil as needed Juice from 1/2 lemon

Directions:

1. If using bamboo skewers, soak in water 30 minutes prior to using. 2. Remove tops, seeds and membranes from peppers. Wash and cut into 1-inch chunks. Slice halloumi into 1-inch pieces. 3. Prepare gas or charcoal grill to medium high heat. 4. Skewer, alternating peppers and halloumi. Grill, covered 12-15 minutes. Sprinkle with lemon juice and serve.

*You may find it easier to use a clamped grill basket which helps keep the cheese and peppers from spinning on the skewer while grilling.