BARBECUE COURGETTE HALLOUMI AND OREGANO SLICES
Elevate your Barbecue experience with this simple yet flavorful Barbecue Courgette Halloumi And Oregano Slices, combining perfectly grilled courgette rounds with golden and crisp halloumi for a delicious smoky side or appetiser. The courgette softens with beautifully caramelised edges while the halloumi maintains its texture without melting, enhanced by a light brush of olive oil and a sprinkle of oregano. These barbecue cougette and halloumi slices are naturally gluten-free, which are packed with protein and rich flavour, making them an ideal pairing for summer snacks, mezze platters or as part of a vegetarian spread. This recipe proves that minimal ingredients and effort can create restaurant-quality results at home, which is ready in just 15 minutes.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Quick & Easy, Kid Friendly
DISH TYPE
Snack
INGREDIENTS
- 100 grams | 3.53 ounces | ½ courgette, sliced
- 30 grams | 1.06 ounces | halloumi cheese, sliced
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 0.25 grams | 0.01 ounces | ¼ teaspoon dried oregano
FULL NUTRITIONAL INFORMATION
- Calories: 153 kilocalories
- Fat: 12.5 grams
- Saturated Fat: 5.5 grams
- Carbohydrate: 3.8 grams
- Sugar: 2.7 grams
- Fibre: 1.0 grams
- Sodium: 278 milligrams
- Protein: 7.6 grams
- Calcium: 226 milligrams
- Potassium: 276 milligrams
- Iron: 0.5 milligrams
PREPARATION
- Preheat Grill Or Pan: Heat a barbecue grill or heavy-based griddle pan to high flame. Ensure grates or pans are clean and lightly oiled to prevent sticking.
- Slice Evenly: Cut the courgette into 6 millimetre-thick rounds to ensure uniform cooking. Slice the halloumi into three pieces, each roughly 30 grams.
- Brush With Oil: Arrange courgette and halloumi on a plate. Drizzle 1 teaspoon olive oil over all pieces, using a brush or fingers to coat evenly without excess.
- Season: Sprinkle a pinch of dried oregano over each courgette round and halloumi slice, pressing gently so the herb adheres to the oil-coated surfaces.
- Grill Courgette: Place courgette rounds on the hot grill and cut‑side down. Cook for 2 to 3 minutes until the underside develops clear grill marks and begins to soften. Flip and grill for a further 2 minutes.
- Grill Halloumi: At the same time or immediately after, place halloumi slices on the grill. Cook for 1½ to 2 minutes per side until golden and crisp, taking care not to overcook or let it melt through the grates.
- Rest: Transfer all grilled pieces to a warm plate and let rest for one minute to allow juices to settle and flavours to meld.
- Plate: Arrange courgette and halloumi slices alternately on a serving platter. Serve immediately while hot and slightly smoky.
PREPARATION TIME
5 minutes
COOKING TIME
8 minutes
TIPS
- Uniform Thickness: Slice courgette and halloumi evenly to ensure both cook at the same rate and get consistent grill marks.
- Dry Surfaces: Pat halloumi and courgette dry before oiling because excess moisture prevents proper searing.
- Oil Control: Use just enough oil to prevent sticking and encourage char, so too much can cause flare-ups.
- High Heat: Preheat grill or pan thoroughly, so a hot surface sears quickly, locking in texture and flavour.
- Monitor Cheese: Halloumi browns rapidly and watch closely to avoid over-browning or sticking.
- Serve Hot: Grilled halloumi firms up as it cools, so serve immediately for the best texture.
VARIATIONS
- Herb Mix: Substitute oregano with mixed Italian herbs, thyme or rosemary for varied aromatics.
- Spicy Twist: Add a pinch of chilli flakes or drizzle with chilli oil before grilling for heat.
- Citrus Zing: Squeeze ½ teaspoon lemon juice over the finished platter for brightness.
- Veggie Boost: Add sliced red pepper or zucchini ribbons to the grill alongside for colour and variety.
- Balsamic Glaze: Drizzle 1 teaspoon reduced balsamic over the plated slices to add sweet‑tart complexity.
PREPPING AND STORAGE
- Refrigerator: Store cooled grilled courgette and halloumi separately in airtight containers for up to two days. Reheat halloumi in 180 degrees Celsius oven for 5 minutes and courgette for 3 minutes to refresh and warm.
- Freezer: Freezing is not recommended because grilled halloumi loses its squeaky texture, and courgettes become mushy after freezing. Always serve fresh for the best quality.
