Grilled Halloumi with Summer Vegetables
Description
Grilled Halloumi with summer vegetables is a vibrant and healthy Mediterranean-style dish, perfect for warm-weather meals. The salty, golden-brown halloumi pairs beautifully with a mix of colorful grilled vegetables like zucchini, bell peppers, cherry tomatoes, and red onions. It’s fresh, filling, and full of smoky-sweet flavors. This dish can be served as a light main course or a side dish with grilled meats or flatbread.
Time Overview
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2–3 people
Ingredients
For the Vegetables
1 small zucchini (cut into slices or half-moons)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 red onion (cut into wedges)
1 cup cherry tomatoes (whole or halved)
2 tbsp olive oil
1 tsp dried oregano (or Italian seasoning)
Salt and black pepper to taste
For the Halloumi
200g halloumi cheese (cut into 1 cm thick slices)
1 tbsp olive oil
A squeeze of lemon juice (optional)
For Serving (Optional but Recommended)
Fresh basil or parsley (for garnish)
Lemon wedges
A drizzle of balsamic glaze or honey
Instructions
Preheat the Grill or Grill Pan
Heat your outdoor grill or stovetop grill pan over medium-high heat.
Brush lightly with olive oil to prevent sticking.
Prepare the Vegetables
In a large bowl, toss zucchini, peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper.
Mix well so the vegetables are evenly coated.
Grill the Vegetables
Place the vegetables on the grill (or use a grill basket if needed).
Cook for about 8–10 minutes, turning occasionally, until slightly charred and tender.
Remove and set aside on a plate.
Grill the Halloumi
Brush the halloumi slices with a little olive oil.
Place them on the hot grill and cook for 1–2 minutes per side, until golden brown grill marks appear.
Be careful not to overcook — halloumi becomes tough if grilled too long.
5. Assemble and Serve
Arrange grilled vegetables on a serving platter.
Place grilled halloumi slices on top.
Drizzle with lemon juice and (optionally) balsamic glaze or honey.
Garnish with fresh basil or parsley.
Serving Suggestions
Serve warm as a main dish with couscous, quinoa, or crusty bread.
Or serve as a side dish with grilled chicken, fish, or kebabs.
You can also toss it into a salad with arugula, spinach, and a light vinaigrette.
Nutrition (Per Serving Approx.)
Calories: 340 kcal
Protein: 17g
Fat: 25g
Carbohydrates: 10g
Fiber: 3g Questions & Answers
Q1: What is halloumi cheese?
Halloumi is a semi-hard, brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk (sometimes cow’s). It has a high melting point, making it perfect for grilling or frying without losing its shape.
Q2: Can I make this recipe without a grill?
Yels! You can use a grill pan, cast-iron skillet, or even roast the vegetables in the oven at 200°C (400°F) for 20 minutes, then pan-fry the halloumi until golden.
Q3: What other vegetables can I use
Try adding mushrooms, eggplant, asparagus, or corn — all grill beautifully and complement halloumi’s flavor
Q4: How do I keep halloumi from sticking to the grill?
Lightly oil the grill surface and the cheese slices before cooking. Avoid moving the halloumi too soon; let it sear for a minute before flipping.
Q5: Can I prepare this in advance?
You can prep and marinate the vegetables ahead of time, but grill the halloumi just before serving — it tastes best fresh and warm