Save to Pinterest The first time I grilled halloumi, I couldnt believe my eyes when those beautiful golden grid marks appeared and the cheese held its shape instead of melting away into nothing. My summer dinners havent been the same since discovering this Mediterranean treasure that transforms a simple vegetable medley into something extraordinary.
Last summer I served this at a rooftop gathering where my friend Sarah, a self-proclaimed cheese skeptic, went back for thirds. The way the salty halloumi balances with sweet charred vegetables creates those perfect bites that make everyone around the table go quiet for a moment.
Ingredients
- 400 g halloumi cheese: Slice it yourself to get that perfect ½ inch thickness that grills beautifully without falling apart
- Red and yellow bell peppers: The mix of colors looks stunning and adds slightly different sweet notes to each bite
- 1 small zucchini: Thin rounds char up nicely and add a tender texture contrast
- 1 small red onion: Wedges hold together better than slices on the grill and get wonderfully sweet
- 1 cup cherry tomatoes: Add them raw at the end for a burst of freshness against the warm grilled elements
- 2 tbsp olive oil and 1 tbsp balsamic vinegar: This simple dressing becomes magical when it hits the hot vegetables
- 1 clove garlic and 1 tsp dried oregano: Classic Mediterranean flavors that make the whole dish sing
- 2 tbsp fresh parsley and lemon wedges: The bright finish that wakes everything up
Instructions
- Get your grill nice and hot:
- Heat a grill pan over medium-high until you can feel the warmth rising, about 2-3 minutes before cooking
- Make the vegetable magic happen:
- Whisk together olive oil, balsamic, garlic, oregano, salt and pepper, then toss peppers, zucchini and onion until everything glistens
- Grill those vegetables:
- Cook for 3-5 minutes per side until you see beautiful char marks and they yield slightly to tongs
- The grand halloumi moment:
- Lay cheese slices on the hot grill and watch them transform, 2-3 minutes per side until golden with gorgeous grill lines
- Bring it all together:
- Arrange halloumi on a platter, pile those gorgeous vegetables on top, scatter tomatoes, then finish with parsley and those lemon wedges
Save to Pinterest This recipe became my go-to for impromptu gatherings because it looks impressive but comes together in under 30 minutes. Theres something about the combination of warm salty cheese and sweet charred vegetables that makes people linger around the platter longer than expected.
Choosing The Best Halloumi
Ive learned to look for blocks that feel firm and heavy in the package, with no visible liquid. The fresher the halloumi, the better it grills, so check those dates and avoid anything sitting on the shelf too long.
Perfect Vegetable Timing
Not all vegetables grill at the same speed, so I start with onions and peppers since they take longer to soften. The zucchini goes on last because it cooks quickly and you want it tender but not mushy.
Make It Your Own
Once you master the basic technique, this dish becomes a canvas for whatever looks beautiful at the market. Eggplant slices work wonderfully, and grilled mushrooms add a meaty depth that even carnivores appreciate.
- Try honey instead of balsamic for a sweeter profile
- Add crumbled feta over the top for extra salty goodness
- Wrap everything in warm pita for a completely different meal
Save to Pinterest Theres nothing quite like the first bite of warm halloumi straight from the grill, with that perfect salty squeak against your teeth. Summer eating doesnt get much better than this.
Recipe Questions & Answers
- → How do I prevent halloumi from sticking to the grill?
Preheat your grill properly and lightly oil the grates before adding the halloumi. The cheese naturally releases some oil when heated, but a well-preheated surface ensures easy flipping and beautiful grill marks.
- → Can I prepare the vegetables ahead of time?
Yes, slice and marinate the vegetables up to 4 hours before grilling. Store them in an airtight container in the refrigerator, then grill when ready to serve for the best texture and flavor.
- → What's the best way to tell when halloumi is perfectly grilled?
Look for deep golden-brown grill marks and a slightly crispy exterior. The cheese should feel firm to the touch with a gentle bounce, indicating it's heated through without becoming rubbery or tough.
- → Can I use a regular pan instead of a grill?
A cast-iron skillet or heavy-bottomed pan works beautifully over medium-high heat. Press the halloumi gently to ensure good contact with the pan surface for those desirable golden-brown sear marks.
- → What sides pair well with this dish?
Serve with warm pita bread, couscous, or a fresh Greek salad. The dish also pairs beautifully with roasted potatoes, quinoa, or crusty bread to soak up the flavorful juices.
- → How long can I store leftovers?
Halloumi is best enjoyed fresh from the grill but can be refrigerated for up to 2 days. Reheat gently in a pan to restore some texture, though it won't be quite as crispy as when first prepared.