Pin It My neighbor Maria showed up one evening with a block of halloumi and a mischievous grin, insisting I stop grilling the same chicken every weekend. She tossed the cheese straight onto my hot grill grates, and I panicked, certain it would melt into a mess. Instead, it sizzled, crisped, and held its shape like magic. That night, surrounded by charred peppers and the smell of oregano drifting through the backyard, I realized vegetables could absolutely steal the show.
I made this for a backyard gathering last July, and my friend Sam, a devoted steak eater, grabbed three servings before admitting he forgot it was meatless. The cherry tomatoes burst with sweetness against the salty cheese, and the balsamic marinade left just enough tang on the peppers to keep everyone coming back. By the time the sun set, the platter was empty, and Sam asked for the recipe twice. It became my proof that vegetables, when treated right, can hold their own at any table.
Ingredients
- Halloumi cheese: This firm, salty cheese is a grilling miracle because its high melting point lets it char beautifully without falling apart, and I always slice it thick so the inside stays creamy.
- Red and yellow bell peppers: Their natural sweetness intensifies on the grill, and using both colors makes the platter look vibrant and inviting without any extra effort.
- Zucchini: Slice it into rounds about half a centimeter thick so it softens just enough without turning mushy, and always pat it dry to avoid steaming instead of grilling.
- Red onion: Cut into wedges rather than rings so they hold together on the grill, and their slight bitterness mellows into something almost caramelized.
- Cherry tomatoes: I halve them and toss them on at the end because their juice adds a fresh burst that cuts through the richness of the cheese.
- Olive oil: Use a good quality one here since it coats the vegetables and carries the garlic and oregano into every bite.
- Balsamic vinegar: Just a tablespoon brings a subtle tang that balances the saltiness of the halloumi without overpowering the dish.
- Garlic: Mince it finely so it distributes evenly in the marinade, and fresh garlic makes all the difference compared to the jarred stuff.
- Dried oregano: This herb screams Mediterranean, and it clings to the vegetables beautifully when mixed with oil.
- Fresh parsley: Chop it right before serving because it adds a bright, herbal note and a pop of green that makes the whole platter feel alive.
- Lemon wedges: A squeeze of lemon at the table wakes up every flavor, especially the cheese, and gives everyone control over their own brightness level.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until you can feel the warmth radiating off it. A properly hot surface is what gives you those dark, caramelized grill marks that add flavor and texture.
- Make the marinade:
- In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper until everything smells fragrant and looks glossy. Toss in the bell peppers, zucchini, and red onion, making sure every piece gets coated in that herby oil.
- Grill the vegetables:
- Lay the vegetables on the grill in a single layer, listening for that satisfying sizzle as they hit the heat. Grill them for three to five minutes per side, flipping with tongs, until they soften and pick up char marks that taste slightly smoky.
- Grill the halloumi:
- Place the halloumi slices directly on the grill grates and let them sit undisturbed for two to three minutes per side. You will know they are ready when they turn golden brown with crispy edges and release easily when you slide your tongs underneath.
- Assemble the platter:
- Arrange the grilled halloumi steaks on a large serving platter, then pile the grilled vegetables on top and scatter the halved cherry tomatoes over everything. The tomatoes stay fresh and juicy since they do not need any cooking.
- Garnish and serve:
- Sprinkle chopped parsley all over the top and tuck lemon wedges around the edges of the platter. Serve it immediately while the cheese is still warm and slightly gooey in the center.
Pin It One evening, I served this dish on a wooden board in the middle of the table, and everyone just grabbed pieces with their hands, laughing and drizzling lemon over their bites. There was something communal about it, the way we all leaned in and shared the platter without ceremony. It stopped being just dinner and turned into one of those nights where the food brought us closer, and I realized that is exactly what good cooking should do.
Choosing the Right Halloumi
Not all halloumi is created equal, and I learned this after buying a rubbery block that refused to brown no matter how hot my grill was. Look for halloumi made from sheep or goat milk, which tends to have a creamier texture and better flavor than the mass produced cow milk versions. Check the label for minimal ingredients, ideally just milk, salt, and rennet, because additives can affect how it grills. If you can find a block from a Middle Eastern or Mediterranean market, grab it, since those tend to be fresher and tastier than what sits on regular grocery shelves for weeks.
Vegetable Variations
This recipe is forgiving, and I have swapped in whatever vegetables looked good at the market without any trouble. Eggplant slices, portobello mushrooms, and asparagus spears all grill beautifully and soak up the marinade just as well as the peppers and zucchini. In the fall, I have added wedges of butternut squash that I parboiled first, and their sweetness paired surprisingly well with the salty cheese. Just keep the pieces roughly the same size so everything cooks evenly, and do not overcrowd the grill or they will steam instead of char.
Serving Suggestions
I love serving this on a big platter family style, but it also works beautifully over a bed of couscous, quinoa, or even a pile of arugula dressed with a little lemon juice. If you want to turn it into a wrap, stuff the grilled cheese and vegetables into warm pita bread with a spoonful of tzatziki or hummus. For a lighter option, serve it alongside a simple cucumber and tomato salad dressed with red wine vinegar and olive oil.
- Pair it with a chilled glass of Sauvignon Blanc or a light rose that will not overpower the smoky flavors.
- Drizzle extra virgin olive oil over the top right before serving for a richer, more luxurious finish.
- If you have leftovers, chop everything up and toss it into a grain bowl the next day for an easy lunch.
Pin It This dish reminds me that simplicity, when done right, beats fussy cooking every time. I hope it becomes one of those recipes you reach for on warm evenings when you want something delicious without the stress.
Recipe FAQs
- → How do I prevent halloumi from sticking to the grill?
Ensure your grill is preheated to medium-high heat and well-oiled. Pat the halloumi slices dry before grilling. A light coating of oil on the cheese also helps prevent sticking. Avoid moving the cheese too frequently; let it develop a golden crust before flipping.
- → Can I prepare the vegetables ahead of time?
Yes, you can slice and marinate the vegetables up to 4 hours in advance. Store them in an airtight container in the refrigerator. Grill them fresh just before serving for the best texture and char.
- → What are good wine pairings for this dish?
A crisp Sauvignon Blanc or chilled rosé complements the grilled halloumi beautifully. The acidity cuts through the richness of the cheese while the crispness balances the charred vegetable flavors.
- → Can I cook this indoors without a grill?
Absolutely. A grill pan or cast-iron skillet works excellently indoors. Heat over medium-high heat and cook the halloumi and vegetables in batches, pressing lightly to achieve those desirable grill marks and caramelization.
- → What variations can I try?
Add grilled eggplant, mushrooms, or asparagus for variety. You can also incorporate fresh herbs like basil or thyme into the marinade, or drizzle the finished dish with balsamic glaze for extra depth.
- → Is this suitable for dietary restrictions?
This dish is naturally vegetarian and gluten-free as written. However, verify all ingredient labels, particularly halloumi cheese, as some varieties may contain traces of gluten or be made from cow's milk if you have allergies.