Description
Grilled vegetables are the side dish that steals the show when done right — charred, smoky, and concentrated in flavor in a way raw vegetables never achieve. Add thick slabs of halloumi cheese that sear on the grill without melting, and you have a vegetarian main course that meat eaters will reach for too. The key is cutting everything the right thickness and not crowding the grill.
Ingredients
Units
- 8 ounces halloumi cheese, sliced into 1/2-inch slabs
- 2 medium zucchini, sliced lengthwise into 1/3-inch planks
- 2 medium yellow squash, sliced lengthwise into 1/3-inch planks
- 1 large red bell pepper, quartered and seeded
- 1 large yellow bell pepper, quartered and seeded
- 1 bunch asparagus, trimmed
- 1 large red onion, cut into 1/2-inch rounds
- 2 portobello mushroom caps
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh basil, torn
- 1 tablespoon fresh oregano, chopped
- Lemon wedges for serving
Instructions
- Whisk together the olive oil, garlic, salt, and pepper. Brush generously over all the vegetables and halloumi slices.
- Preheat the grill to medium-high heat, about 425°F. Clean and oil the grates well.
- Grill the vegetables in order of cook time: onion rounds and portobello caps go on first, about 5 to 6 minutes per side. Peppers, zucchini, and squash next, about 3 to 4 minutes per side. Asparagus last, about 2 to 3 minutes, rolling them frequently.
- Grill the halloumi slabs 2 to 3 minutes per side until golden grill marks appear and the edges are softened.
- Arrange everything on a large platter. Drizzle with balsamic vinegar, scatter the basil and oregano over the top, and serve with lemon wedges.
Notes
- Halloumi has a very high melting point, which is why it holds its shape on the grill — but it must be eaten hot, because it turns rubbery as it cools.
- Cut vegetables into similar thicknesses so they cook evenly. Thin slices char too quickly, thick pieces stay raw inside.
- Use a grill basket for smaller vegetables like asparagus to prevent them from falling through the grates.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10
- Sodium: 720
- Fat: 20
- Carbohydrates: 18
- Fiber: 5
- Protein: 16
- Cholesterol: 35