Save The smell hit me before I even stepped onto the patio: that unmistakable salty sizzle of halloumi meeting hot grill grates. My neighbor was flipping thick slabs of cheese like they were steaks, and I stood there confused until she handed me a fork. One bite of that squeaky, golden crust with charred vegetables piled on top, and I understood why she'd been raving about it for weeks. I bought halloumi on my way home that night.
I made this for a group of friends who claimed they could never give up meat, and by the end of the night, two of them asked for the recipe. The combination of smoky vegetables and salty cheese created something hearty and satisfying without any need for explanation or justification. It just tasted good, and that was enough. We ended up sitting outside until the citronella candles burned out, scraping the last bits of charred pepper off the platter.
Ingredients
- Halloumi cheese: This Cypriot cheese has a high melting point, so it grills beautifully without turning into a molten mess, and the slight saltiness balances perfectly with sweet vegetables.
- Red and yellow bell peppers: Their natural sugars caramelize on the grill, adding a sweet, smoky depth that contrasts with the savory cheese.
- Zucchini: Slice them into thick rounds so they don't turn mushy, and they'll develop lovely grill marks while staying tender inside.
- Red onion: Cut into wedges rather than rings so they hold together on the grill and soften into sweet, charred bites.
- Cherry tomatoes: I add these raw and halved at the end for a burst of fresh acidity that cuts through the richness.
- Olive oil and balsamic vinegar: This simple marinade clings to the vegetables and helps them char without burning.
- Garlic and oregano: These bring that Mediterranean warmth and aroma that makes the whole dish smell like summer.
- Fresh parsley and lemon wedges: A handful of chopped parsley and a squeeze of lemon at the end brighten everything up and add a final layer of freshness.
Instructions
- Preheat your grill:
- Get your grill or grill pan nice and hot over medium-high heat so the vegetables and cheese develop those dark, caramelized lines without steaming. A properly heated surface makes all the difference between limp veggies and beautifully charred ones.
- Prepare the vegetable marinade:
- Whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper in a large bowl, then toss in your sliced peppers, zucchini rounds, and onion wedges until everything glistens. Let them sit for a few minutes while the grill heats up so the flavors start to soak in.
- Grill the vegetables:
- Lay the marinated vegetables on the grill in a single layer and let them cook undisturbed for 3 to 5 minutes per side until they're tender with visible char marks. Use tongs to flip them gently so they don't fall apart, and transfer them to a plate once they're done.
- Grill the halloumi steaks:
- Place the halloumi slices directly on the grill and cook for 2 to 3 minutes per side until they turn golden brown with crispy edges. Don't walk away during this step because halloumi can go from perfect to overdone quickly.
- Assemble and garnish:
- Arrange the grilled halloumi on a serving platter, pile the grilled vegetables on top, and scatter the fresh cherry tomato halves over everything. Finish with a sprinkle of chopped parsley and set out lemon wedges for squeezing.
Save One evening, I served this to my mother-in-law who'd never heard of halloumi and was suspicious of any cheese that could survive a grill. She took a cautious first bite, paused, then went back for seconds without saying a word. Later, as we cleared the table, she quietly asked where I bought it. That silent approval meant more than any compliment ever could.
What to Serve Alongside
I usually pair this with a simple arugula salad dressed with lemon and olive oil, or a bowl of couscous tossed with herbs. Warm pita bread or crusty sourdough is perfect for mopping up any leftover marinade and juices on the platter. If you want something more substantial, roasted potatoes or a quinoa salad round out the meal without competing with the smoky, salty flavors.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to two days, though the halloumi will firm up considerably once cold. I prefer eating leftovers at room temperature or gently reheating them in a dry skillet over medium heat for a minute or two, just enough to warm them through without melting the cheese. The vegetables actually taste even better the next day after the flavors have had time to meld.
Ways to Make It Your Own
You can swap in whatever vegetables you have on hand, grilled eggplant, mushrooms, and asparagus all work beautifully with halloumi. Some nights I'll add a drizzle of honey or pomegranate molasses over the top for a sweet-tart contrast, or toss in a handful of fresh mint along with the parsley. If you want a bit of heat, a pinch of red pepper flakes in the marinade or a few sliced jalapeños on the grill will do the trick.
- Try marinating the halloumi itself in olive oil, lemon zest, and herbs for 30 minutes before grilling for even more flavor.
- Add a handful of toasted pine nuts or slivered almonds on top for extra crunch and richness.
- Serve it over a bed of mixed greens and turn it into a warm grilled salad that works as a lighter lunch option.
Save This dish has become my go-to whenever I need to prove that vegetarian food can be just as satisfying and crowd-pleasing as anything else. It's simple, honest, and always delivers that perfect balance of smoky, salty, and fresh that keeps people coming back to the platter until it's empty.
Questions & Answers
- → How thick should I slice the halloumi cheese?
Slice the halloumi into 1.5 cm (½ inch) thick steaks. This thickness allows the exterior to develop a golden, charred crust while the interior remains creamy without melting completely.
- → Can I prepare the vegetables ahead of time?
Yes, slice and marinate the vegetables up to 4 hours in advance. Keep them in the refrigerator in the olive oil and balsamic mixture. This actually allows the flavors to develop further before grilling.
- → What's the best way to prevent the halloumi from sticking to the grill?
Ensure your grill is well-preheated and lightly oiled. Place the halloumi directly on the hot grill and resist moving it for the first 2 minutes, allowing a proper crust to form before flipping.
- → Can I cook this indoors without a grill?
Absolutely. Use a grill pan or cast-iron skillet over medium-high heat. Both the halloumi and vegetables will develop similar caramelization and flavor, though you may not achieve the same charred effect as outdoor grilling.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or chilled rosé complements the grilled flavors beautifully. The acidity cuts through the richness of the halloumi while the fruitiness balances the charred vegetables.
- → How do I know when the halloumi is properly grilled?
Grill the halloumi for 2–3 minutes per side. It's ready when the exterior is golden brown with distinct grill marks and slightly softened, but still holding its shape with a creamy center.