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Grilled veggies in the marinade bowl.

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Marinated Grilled Veggies and Halloumi

Recipe by Kelli Avila

A humble, yet surprisingly flavorful side dish, these Marinated Grilled Veggies and Halloumi are simple to prepare yet elegant enough to serve to guests.

  • Total Time25 minutes
  • YieldServes 4

Ingredients

Units Scale
  • 2 medium zucchini or summer squash, sliced into planks or rounds
  • 2 red or yellow bell peppers, stemmed, seeded, and sliced into large pieces
  • 1 bunch green onions, trimmed
  • 8 ounces halloumi cheese, sliced into 1/4” planks
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon coarse kosher salt (see note)
  • 2 to 4 tablespoons fresh chopped herbs (thyme, oregano, marjoram, chives or basil are all good choices here)

Instructions

  1. In a large bowl, combine the zucchini or summer squash, bell peppers, green onions, halloumi, olive oil, vinegar, Italian seasoning and salt. Toss until everything is evenly coated.
  2. Prepare a grill for high-heat cooking (around 400ºF) with very clean grill grates.
  3. Place the vegetables and halloumi on the grill, making sure the peppers are placed skin-side down. Set aside the now-empty bowl with the oil and vinegar mixture; you’ll use it again later. Cook, covered, until the vegetables start to soften and have well-defined grill marks, 3 to 5 minutes. Using a flat spatula or tongs, flip the veggies and halloumi and continue to cook, covered, for another 3 to 5 minutes. The veggies should be softened and the cheese seared. 
  4. Remove the veggies and halloumi from the grill and return them to the bowl with the oil and vinegar mixture. Toss to coat, then transfer the veggies to a serving platter. Serve with fresh herbs garnished over the top, as desired.

Notes

Look for pre-sliced halloumi in your cheese section. 

The grill grates need to be very clean to prevent anything from sticking to them. The recipe doesn’t call for greasing the grates because the veggies and halloumi have oil on them. If the grates have stuck-on food from a previous use, the food could stick. I clean my (cast iron) grates with water and steam when they are super hot. The steam gets them extremely clean.

If the halloumi sticks to the grill, give it more time before flipping.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

Find it online: https://everydayfamilyeats.com/grilled-veggies-and-halloumi/