1-First Step: Cut the Halloumi cheese into 2 cm cubes. Wash the zucchini, remove the stem, and slice into 1 cm thick pieces. Peel the 2 red onions and quarter them. Wash the red and yellow bell peppers, remove the seeds, and dice into bite-sized pieces. Gather all pieces in a bowl for easy assembly. This mise en place keeps things organized and speeds up threading. Aim for uniform sizes so everything cooks evenly on the grill.

2-Second Step: Thread the ingredients alternately onto 4 metal skewers. Start with a Halloumi cube, then zucchini, onion quarter, red bell pepper, yellow bell pepper, and repeat. Optionally slide a bay leaf between pieces for extra aroma. Leave small gaps between items to allow heat circulation. Press pieces gently but firmly. Metal skewers conduct heat better than wood and reuse easily. If using wood, soak them first to prevent burning.

3-Third Step: Mix the marinade. Chop 1 tsp fresh rosemary and 1 tsp fresh thyme. Press 1 garlic clove. Combine with 4 tbsp olive oil, salt, and freshly ground pepper to taste in a small bowl. Whisk until blended. Brush the mixture generously over both sides of the skewers. Let them marinate for 5-10 minutes at room temperature. This step infuses flavors deeply. The oil prevents sticking, and herbs cling well to the cheese.

4-Fourth Step: Prepare a charcoal grill or preheat the oven grill. For charcoal, light coals and wait for medium-high heat with a light ash coating. Oven grill: set to high, about 220-250°C. Position a rack over a tray to catch drips. Test grill heat by holding your hand 10 cm above; it should feel hot in 3-4 seconds.

5-Final Step: Grill the skewers on the rack, turning often every 2-3 minutes, for 10-15 minutes until golden brown. Halloumi should show grill marks and soften slightly inside. Veggies char lightly at edges. Remove from heat and rest 2 minutes. Serve hot with dips, salads, or as is. Check doneness: cheese firms with a crisp outside, veggies tender-crisp.