Grilled Halloumi and Vegetable Bowls

Halloumi is one of the few cheeses you can grill without it melting into a mess. It gets crispy and golden on the outside while staying soft inside, which makes it a good centerpiece for a vegetable bowl. Really. This is a meal that works warm or at room temperature, useful for summer dinners when you don’t want to turn on the oven. Worth it.

Slice the halloumi thick so it doesn’t fall through the grill grates. Grill it dry, no oil needed: the cheese has enough fat to prevent sticking. Pair it with grilled zucchini, peppers, and red onion, then serve over grains or greens with a lemon vinaigrette. Not complicated. The salty cheese balances the charred vegetables, and the lemon keeps everything from feeling heavy. This is filling enough for my son, who usually needs meat to feel satisfied.

Roasting the Vegetables

Preheat oven to 425 degrees. Toss sliced zucchini, bell pepper strips, cherry tomatoes, and red onion wedges with olive oil, ground cumin, smoked paprika, salt, and pepper. Spread on a rimmed baking sheet in a single layer without crowding. Roast twenty-five minutes, tossing once halfway through, until the vegetables are tender and charred at the edges. The char adds depth and smokiness that balances the salty cheese.

Grilling the Halloumi

While the vegetables roast, slice halloumi into one-third-inch slabs. Pat very dry with paper towels. Heat a nonstick skillet or grill pan over medium-high heat without oil. Halloumi releases enough fat as it cooks. Cook the slices two to three minutes per side until golden brown. Do not move them too soon or they will stick. The cheese should develop a golden, slightly crispy crust while staying firm and squeaky inside.

Assembling the Bowl

Make the lemon-herb dressing by whisking together fresh lemon juice, olive oil, chopped mint, and chopped parsley. Divide cooked quinoa or couscous among four bowls. Top with roasted vegetables and grilled halloumi. Drizzle with the lemon-herb dressing. The bright, tangy dressing ties everything together and provides a fresh contrast to the rich cheese and sweet vegetables. Serve with warm pita bread on the side.

Grilled Halloumi and Vegetable Bowls

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• Author: Kalle Bergman
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Halloumi is the cheese that does not melt, which means you can grill it and get golden, salty, squeaky slices that hold their shape on a plate of roasted vegetables. This bowl is bright, filling, and satisfying without any meat. The combination of charred zucchini, sweet peppers, and that warm halloumi with a sharp lemon-herb dressing is the kind of vegetarian dinner that even committed meat-eaters do not complain about.

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Ingredients

Units USM

• 8 ounces halloumi cheese, sliced into 1/3-inch slabs
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 pint cherry tomatoes
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups cooked quinoa or couscous
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Preheat oven to 425°F. Toss the zucchini, bell peppers, cherry tomatoes, and red onion with 3 tablespoons olive oil, cumin, paprika, salt, and pepper. Spread on a rimmed baking sheet in a single layer.
2. Roast 25 minutes, tossing once halfway through, until the vegetables are tender and charred at the edges.
3. While the vegetables roast, heat a nonstick skillet or grill pan over medium-high heat. Cook the halloumi slices 2 to 3 minutes per side until golden brown.
4. Make the dressing: whisk together lemon juice, 2 tablespoons olive oil, mint, and parsley.
5. Divide the quinoa among 4 bowls. Top with roasted vegetables and grilled halloumi. Drizzle with the lemon-herb dressing.

Notes

• Pat the halloumi dry before grilling — surface moisture prevents browning and you want that golden crust.
• A nonstick or well-seasoned cast iron pan is essential for halloumi. It sticks aggressively to stainless steel.
• This bowl works warm or at room temperature, making it an excellent make-ahead lunch option.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6
• Sodium: 680
• Fat: 24
• Carbohydrates: 36
• Fiber: 5
• Protein: 18
• Cholesterol: 35

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