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.
Ingredients
Units
- 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
Instructions
- 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.
- Roast 25 minutes, tossing once halfway through, until the vegetables are tender and charred at the edges.
- 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.
- Make the dressing: whisk together lemon juice, 2 tablespoons olive oil, mint, and parsley.
- 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