Grilled Halloumi and Veggies
Salty, firm halloumi cheese grills beautifully, developing a golden crust that pairs wonderfully with crisp, charred summer vegetables. This vegetarian main course is satisfying, colorful, and packed with Mediterranean-inspired flavor.
- Prep time: 23 minutes
- Cook time: 17 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: American
Ingredients
- 8 ounces halloumi cheese, sliced into 1/2-inch thick slabs
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into 1-inch squares
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon balsamic glaze
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
Instructions
- Preheat grill to medium-high heat.
- In a large bowl, toss the vegetables with olive oil, oregano, salt, and pepper flakes.
- Place the vegetables on the grill and cook for 8 to 10 minutes, turning occasionally.
- Brush the halloumi slices lightly with olive oil.
- Place the halloumi on the grill during the last 4 minutes of cooking.
- Grill the cheese for 2 minutes per side until golden brown grill marks appear.
- Remove everything from the grill and arrange on a serving platter.
- Drizzle with balsamic glaze before serving.
Tips
- Ensure the halloumi is dry before grilling to get the best sear.
- Grill the vegetables first as they take longer to soften than the cheese.
- Use a grill basket if you are worried about smaller vegetable pieces falling through.
Frequently Asked Questions
Can I eat halloumi cold?
It is best served warm, as the texture becomes rubbery once it cools down significantly.
What if I can't find halloumi?
Paneer is a suitable substitute, though it is less salty and requires extra seasoning.
How do I prevent the cheese from melting?
Halloumi has a high melting point, which is why it holds its shape perfectly on the grill.