Grilled Halloumi Cheese Steak (Printable)

Thick halloumi slices grilled until golden, topped with charred vegetables and fresh herbs. A Mediterranean vegetarian delight.

# What You'll Need:

→ Cheese

01 - 400 g halloumi cheese, sliced into 1/2 inch thick steaks

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 small zucchini, sliced into rounds
05 - 1 small red onion, sliced into wedges
06 - 1 cup cherry tomatoes, halved

→ Marinade & Dressing

07 - 2 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 clove garlic, minced
10 - 1 tsp dried oregano
11 - Salt and black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add the bell peppers, zucchini, and red onion; toss to coat.
03 - Grill the vegetables for 3-5 minutes per side, or until tender and lightly charred. Remove and set aside.
04 - Place the halloumi slices on the grill. Grill for 2-3 minutes per side until golden and grill-marked.
05 - Arrange the grilled halloumi steaks on a serving platter. Top with the grilled vegetables and scatter cherry tomatoes over the top.
06 - Garnish with fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Halloumi never melts into a puddle, so you get those gorgeous grill marks and a golden crust every single time.
  • The smoky vegetables and salty cheese create a flavor balance that feels indulgent yet light enough for a summer evening.
  • It comes together in under half an hour, which means you can impress guests without spending all day in the kitchen.
  • This dish works as a hearty main for vegetarians or a show stopping appetizer that even meat lovers devour.
02 -
  • Do not skip preheating the grill, because lukewarm grates will cause the halloumi to stick and the vegetables to steam instead of char.
  • Pat the zucchini slices dry with a paper towel before marinating, or they will release too much water and turn limp instead of tender crisp.
  • Flip the halloumi only once per side, because moving it around too much prevents those beautiful grill marks from forming.
  • If your grill grates are wide, lay down a piece of aluminum foil with holes poked in it to keep smaller vegetable pieces from falling through.
03 -
  • Brush your grill grates with a little oil right before adding the halloumi to prevent sticking, especially if your grill is older or the grates are not well seasoned.
  • Let the vegetables sit in the marinade for at least ten minutes before grilling so the flavors really sink in, and save any leftover marinade to drizzle over the finished dish.
  • If your halloumi is too salty, soak the slices in warm water for ten minutes before grilling to draw out some of the brine.
  • Use a grill basket for smaller vegetable pieces like cherry tomatoes or thinly sliced onions so you do not lose anything through the grates.
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