Save There's something about halloumi that stops you mid-conversation—that distinct squeak between your teeth, the way it holds its shape on a scorching grill without melting into oblivion like other cheeses. I discovered this dish on a humid evening when a friend insisted we needed something hearty but plant-forward, and I remembered halloumi from a market trip weeks before. The result felt like accidentally inventing something that should have existed all along.
I made this for a small gathering where someone mentioned they were tired of the same veggie options, and watching people's faces light up when they tasted that warm, squeaky cheese stacked with charred peppers reminded me that sometimes the simplest dishes create the biggest moments.
Ingredients
- Halloumi cheese, 400 g sliced into 1.5 cm thick steaks: This is the star—look for the rectangular blocks and cut them thick enough to handle the heat without warping, thin enough to cook through evenly.
- Red and yellow bell peppers: The color contrast matters as much as the sweetness they bring when charred, so don't substitute with just one color.
- Small zucchini, sliced into rounds: Thin rounds grill faster and char better than chunks; aim for about quarter-inch thickness.
- Small red onion, sliced into wedges: The natural sugars caramelize beautifully, and the mild bite cuts through the richness of the cheese.
- Cherry tomatoes, 1 cup halved: These stay fresh and bright on top rather than getting mushy, which keeps the whole dish from feeling heavy.
- Olive oil, 2 tbsp: Use decent oil here because it's part of your dressing, not just a cooking fat.
- Balsamic vinegar, 1 tbsp: Just enough for tang without overpowering the delicate vegetables and salty cheese.
- Garlic, 1 clove minced: A single clove is enough to whisper into the background—more than that and it bullies the other flavors.
- Dried oregano, 1 tsp: Mediterranean herbs feel natural here, grounding the whole dish in a familiar place.
- Salt and black pepper to taste: Taste as you go because halloumi is already salty, and you don't want to tip into overseasoned.
- Fresh parsley, 2 tbsp chopped: The brightness at the very end lifts everything, making it feel fresh rather than heavy.
- Lemon wedges for serving: People love having control over how much acid they add, so don't skip this.
Instructions
- Get your grill ready:
- Heat a grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles and evaporates almost instantly. This is where the magic happens—too cool and your cheese won't develop that golden crust.
- Dress your vegetables:
- Whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper in a large bowl, then add your bell peppers, zucchini, and red onion. Toss everything together until every piece gets coated—this takes about thirty seconds but makes a real difference in flavor.
- Grill the vegetables first:
- Lay the peppers, zucchini rounds, and onion wedges directly on the grill grates and let them sit for three to five minutes per side until they develop those dark char marks and soften slightly. Don't fuss with them too much; they need time to caramelize.
- Cook the halloumi steaks:
- Once vegetables are done, place your halloumi slices on the grill and let them be for two to three minutes per side until they turn golden brown with visible grill marks. Listen for the sizzle to know they're making contact with the heat.
- Build your plate:
- Arrange the warm halloumi steaks on a serving platter as your base, then scatter the grilled vegetables over the top. Toss your fresh cherry tomato halves over everything without cooking them—they stay bright and add a contrast in texture.
- Finish and serve:
- Sprinkle fresh parsley across the whole thing and place lemon wedges on the side so everyone can squeeze exactly how much they want. Serve while the halloumi is still warm and the vegetables are just beginning to cool.
Save There was one evening when I made this for someone who usually avoided vegetarian mains, and afterward they asked for the recipe—not out of politeness, but because they genuinely wanted to make it again. That's when I realized this dish bridges a gap that shouldn't exist in the first place.
The Secret of Halloumi
Halloumi has this incredible property where heat is its friend instead of its enemy, and that's what makes this dish feel almost foolproof. The high melting point means you get to be aggressive with the grill, letting the cheese develop deep color and complexity instead of worrying about it turning into a puddle. Once you understand that halloumi wants the heat, every step becomes easier, and you stop second-guessing yourself halfway through cooking.
Timing and Temperature Matter
The window between perfectly charred and slightly overdone is maybe a minute, which is why paying attention actually pays off here. Some evenings I've been distracted and let the halloumi sit just a beat too long, and the difference between slightly golden and deep amber is noticeable but not catastrophic. The vegetables, though, benefit from that char—you want to see black marks and softness, not just a gentle warmth, because that's where the flavor deepens.
Making It Your Own
This recipe has room to breathe, which means you can adjust it based on what looks good at the market or what you're craving. Grilled eggplant brings an earthiness that's subtle but grounding, and mushrooms add a meaty texture that makes the dish feel even more substantial. The marinade is forgiving too—more oregano if you want to lean Mediterranean, a touch of balsamic reduction if you want richness, or even a pinch of smoked paprika for depth.
- Swap vegetables based on season and what grills well—asparagus, artichoke hearts, and even romaine lettuce all work beautifully.
- Try serving this with warm flatbread or alongside a crisp salad if you want to expand it into a fuller meal.
- Save any leftover halloumi for breakfast scrambles or salads, though honestly, there's rarely much left over.
Save This dish has become my go-to when I want to cook something that feels special without the fuss, and it never fails to make people feel cared for. There's honesty in a plate of grilled cheese and vegetables, and somehow that simplicity ends up being the most satisfying thing.
Recipe FAQ Section
- → How do I achieve perfect grill marks on halloumi?
Preheat the grill or grill pan to medium-high heat and place the thick halloumi slices gently. Grill each side for 2-3 minutes without moving them to develop golden grill marks.
- → Can I use other vegetables besides bell peppers and zucchini?
Yes, grilled eggplant, mushrooms, or asparagus also complement halloumi well and add variety to the dish.
- → What is the purpose of the balsamic vinegar in the marinade?
Balsamic vinegar adds a subtle tang and sweetness that balances the richness of the halloumi and enhances the roasted vegetables' flavors.
- → Is halloumi suitable for a gluten-free diet?
Yes, halloumi cheese and the vegetable ingredients used here are naturally gluten-free. Always check labels if concerned.
- → How should I serve grilled halloumi and vegetables?
Arrange the grilled halloumi and vegetables on a platter, garnish with fresh parsley, and serve with lemon wedges to squeeze over for added brightness.