GRILLED HALLOUMI WITH VEGGIES
Grilled Halloumi with Veggies is a quick, delicious meal featuring the salty, savoury taste of grilled halloumi paired with lightly charred zucchini and bell peppers. The halloumi’s firm texture makes it ideal for grilling, creating a crispy exterior while maintaining a soft centre. Tossed in olive oil and seasoned with salt and pepper, the veggies complement the richness of the cheese. This dish is perfect for a light lunch or dinner and works as a side for BBQ gatherings or as part of a vegetarian spread.
RECIPE CATEGORY
Lunch, Dinner, Snack, Appetiser, Side
SERVING SIZE
1 serving
CUISINE
Mediterranean, British, Greek, Middle Eastern, BBQ
PREPARATION/TECHNIQUES
Grill, Quick & Easy, One-Pot Wonders, Marinate, Pan-Fry
OCCASION/HOLIDAY
Summer, Backyard BBQ, Picnic, Family Gathering, Potluck, Weekend Meal
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Low Carb, Gluten-Free, Quick & Easy, High Protein
DISH TYPE
Grilled Appetiser, Cheese Dish, Vegetarian BBQ Dish
INGREDIENTS
These are the ingredients for Grilled Halloumi with Veggies:
- 50g halloumi cheese, sliced
- 1/4 zucchini, sliced
- 1/4 bell pepper, sliced
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 215
- Protein: 12g
- Fat: 18g
- Carbohydrates: 5g
- Fibre: 1g
- Sodium: 520mg
PREPARATION
- Prepare The Veggies And Halloumi: Slice the zucchini, bell pepper, and halloumi cheese. Drizzle them with olive oil and season with salt and pepper.
- Preheat The Grill Or Grill Pan: Set the grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill The Halloumi And Vegetables: Place the halloumi and veggies on the grill. Cook for 2-3 minutes per side until the halloumi is golden and the veggies are slightly charred.
- Serve: Remove from the grill and arrange the grilled halloumi and veggies on a plate. Serve immediately while the cheese is still warm and slightly melted.
PREP TIME
5 minutes
COOKING TIME
6-8 minutes
TIPS
Here are some tips for Grilled Halloumi with Veggies:
- Pat The Halloumi Dry: To avoid excess moisture on the grill, pat the halloumi dry with a paper towel before grilling.
- Vegetable Variations: Feel free to use other vegetables like cherry tomatoes, eggplant, or mushrooms. They pair well with halloumi’s rich, salty flavour.
- Grilling Halloumi: Keep an eye on the halloumi as it grills, as it can quickly go from golden to burnt if left unattended.
VARIATIONS
- Spicy Twist: Add a pinch of chilli flakes or cayenne pepper to the olive oil for a spicy kick.
- Lemon Zest: Sprinkle some lemon zest over the grilled halloumi and veggies for a bright, citrusy note.
- Herbed Oil: Mix the olive oil with fresh herbs like thyme or oregano for an extra layer of flavour.
- Balsamic Drizzle: Finish the dish with a drizzle of balsamic glaze for a sweet and tangy contrast.
PREPPING AND STORAGE
- Fridge Storage: Store any leftover grilled halloumi and vegetables in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the halloumi and veggies in a grill pan or microwave for a quick snack.
- Freezing: Halloumi can be frozen for up to 3 months. Thaw it in the fridge and pat dry before grilling.