Grilled Halloumi With Vegetables

Name: Grilled Halloumi With Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz Halloumi cheese, sliced; 1 large zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup cherry tomatoes; 3 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Wellness Kitchen

I absolutely love how Grilled Halloumi with Vegetables brings the essence of summer to my plate. The salty, squeaky halloumi contrasts beautifully with the smoky char of fresh vegetables like zucchini, bell peppers, and cherry tomatoes. It's not only a great dish for a quick weeknight dinner but also perfect for impressing guests at a gathering. The grilling process elevates the flavors, creating a satisfying meal that is both light and hearty. Let's dive into how to create this mouthwatering dish together!

Created by

Naomi Clarke

Last updated on 2026-02-07T20:39:36.255Z

When I first tried Grilled Halloumi with Vegetables at a local Mediterranean restaurant, I was instantly captivated by the combination of flavors. The way the halloumi holds its shape when grilled while absorbing the smoky notes from the vegetables was a revelation for me. I knew I had to recreate this at home!

To make sure the grill marks are perfect and the halloumi stays intact, I recommend using a grill pan to control the heat better. Marinading the vegetables in olive oil and herbs for at least 10 minutes beforehand enhances their flavors and helps them caramelize beautifully while grilling.

Why You Will Love This Recipe
A delightful blend of salty and fresh flavors
Quick and easy preparation for busy weeknights
Great for any barbecue or potluck gathering
Vegetarian and gluten-free option that everyone can enjoy

Choosing the Right Halloumi

When selecting halloumi cheese, it’s essential to choose one that is firm and has a good squeak, indicative of freshness. Look for a brand that has a bright white color without any discoloration. The texture should be smooth and slightly springy, which helps it maintain its shape on the grill. Avoid halloumi that appears overly soft or has a watery texture, as this can lead to it falling apart during grilling.

If you're looking for a lower-fat version, there are sheep or goat milk-based halloumi options available. They possess a slightly different flavor profile, but they can still deliver that signature salty and squeaky texture. Alternatively, if you're lactose-free, consider using grilled tofu marinated in a mix of olive oil, lemon juice, and oregano to mimic the halloumi experience.

Mastering the Grilling Technique

A crucial aspect of this recipe is mastering the grilling technique to achieve perfectly charred vegetables and golden-brown halloumi. Preheating the grill is vital; aim for medium-high heat at around 400-450°F (200-230°C) before adding your ingredients. The heat should be high enough to create those appealing grill marks on the vegetables while evaporating the moisture quickly, which prevents them from becoming mushy.

Using a grill pan? Lightly oil the pan to prevent sticking, but avoid overdoing it, as too much oil can lead to flare-ups. Watch for visual cues; grill the halloumi until it develops golden edges and a slight caramelization, approximately 2-3 minutes per side. The vegetables should be tender yet slightly firm, maintaining a little crunch, which usually takes around 5-7 minutes, depending on their thickness.

Serving Suggestions and Variations

For a delightful presentation, consider adding fresh herbs like basil or parsley as a finishing touch. A squeeze of fresh lemon over the grilled vegetables adds brightness and balances the salty flavor of the halloumi. Serve this dish with a side of quinoa or couscous for a complete meal, or on a bed of mixed greens for a lighter option. The colors and textures can turn your plate into a vibrant feast.

Feel free to experiment with other seasonal vegetables like eggplant or asparagus based on what’s available. You can also marinate the vegetables in balsamic vinegar or a garlic-infused oil for deeper flavor. If you prefer a bit of heat, sprinkle some red pepper flakes over the veggies before grilling. This recipe is versatile enough to adapt to your palate, making it an excellent base for creativity.

Ingredients

For Grilled Halloumi and Vegetables

8 oz Halloumi cheese, sliced
1 large zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Prepare the Vegetables

In a large bowl, combine the sliced zucchini, bell peppers, and cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss until evenly coated and let sit for 10 minutes to marinate.

Grill the Halloumi

Preheat your grill or grill pan over medium-high heat. Place the halloumi slices on the grill and cook for about 2-3 minutes on each side until golden brown and beautifully grilled.

Grill the Vegetables

In the same grill pan, add the marinated vegetables. Grill for about 5-7 minutes, turning occasionally until they're tender and have nice char marks.

Serve

To serve, arrange the grilled halloumi on a platter, topped with the grilled vegetables. Drizzle with any remaining olive oil and enjoy!

Pro Tips

Feel free to experiment with other vegetables like asparagus or eggplant. A squeeze of fresh lemon juice just before serving adds a nice zing that complements the halloumi perfectly.

Make-Ahead Tips

You can prep this dish in advance to make mealtime stress-free. Slice the halloumi and vegetables a day ahead, storing them separately in airtight containers in the refrigerator. The vegetables can be marinated up to 24 hours in advance to enhance their flavors. Just be careful not to let the halloumi sit in the marinade for too long; it can become overly salty and lose its unique texture.

If using leftovers, store them in an airtight container in the fridge for up to 3 days. You can enjoy the grilled halloumi cold in salads or reheat it quickly on a skillet over medium heat until warmed. However, I recommend grilling the vegetables fresh when serving, as this will maintain their flavor and texture.

Troubleshooting Common Issues

Sometimes, you might run into issues with halloumi sticking to the grill or pan. To avoid this, ensure your grill or pan is adequately preheated and oiled before cooking. If the halloumi still sticks, gently loosen it with a spatula after a minute or two to allow it to naturally release from the surface.

Overcooked halloumi becomes rubbery and less enjoyable. Keep an eye on your cheese during grilling; as soon as you notice golden edges forming, it's time to flip it. If your grilled vegetables end up soggy, try using thicker cuts next time, and ensure the grill is preheated to the right temperature to help evaporate moisture quickly.

Questions About Recipes

→ Can I use another type of cheese instead of halloumi?

While halloumi is ideal for grilling, you can try using feta cheese. However, it may crumble and won’t hold its shape like halloumi.

→ What can I serve this dish with?

Grilled Halloumi with Vegetables pairs well with quinoa, couscous, or a fresh salad for a complete meal.

→ Can I make this dish in advance?

It's best to grill the halloumi and vegetables fresh for the best texture. However, you can prepare the vegetables and cheese separately and grill them right before serving.

→ Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.