Description
Grilled halloumi with summer vegetables is a delightful dish that captures the essence of sunny days. Combining warm, squeaky halloumi and charred seasonal veggies creates an explosion of flavors and textures on your plate. This vibrant recipe is not only simple to prepare but also perfect for sharing at gatherings or enjoying as a light meal. Whether served as an appetizer or main course, this colorful dish will impress your guests and transport you to warm outdoor picnics.
Ingredients
Scale
- 8 oz halloumi cheese, sliced into ½-inch pieces
- 1 medium zucchini, sliced into thick rounds
- 1 large bell pepper (red or yellow), cut into strips
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- Fresh herbs (basil or parsley) for garnish
Instructions
- Preheat the grill to medium-high heat.
- Prepare the vegetables by slicing the zucchini and bell peppers; halve the cherry tomatoes.
- In a bowl, toss veggies with olive oil, salt, and pepper.
- Grill vegetables for about 5 minutes until charred.
- Add halloumi slices to the grill; cook for about 3–4 minutes on each side until golden brown.
- Serve on a platter garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 930mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Substitute seasonal vegetables like asparagus or eggplant for variety. Brush halloumi with olive oil before grilling to enhance flavor and prevent sticking. Leftovers can be stored in an airtight container in the fridge for up to three days.