Cut 2 zucchinis into thin strips with a peeler and roll them up.

Cut 2 bell peppers, 1 onion, and the halloumi cheese (200 g) into cubes.

Finely chop 2 cloves of garlic.

Pre-cook 12 small potatoes, peel them (if desired), and cut them into cubes.

Season the cut vegetables with salt, pepper, oregano, and dried basil.

Thread the prepared vegetable cubes, halloumi cheese, and pre-cooked potatoes onto skewers, alternating them.

Mix 250 g low-fat quark with 50 ml oil (optional, if you want the quark to be creamier), 1 tbsp white balsamic vinegar, and the finely chopped 1 spring onion.

Add salt and pepper to taste and stir everything well.

Preheat the grill.

Cover the grill grate with aluminum foil and place the skewers on it.

Grill the skewers for about 10 minutes, turning several times.

Alternatively, you can prepare the skewers in the oven with convection or in a pan.

Arrange the grilled skewers together with the quark dip.