Pin It The first time I saw halloumi cheese hit a hot grill, I could not believe my eyes. It actually sizzled and held its shape instead of melting away into nothing. My friend Marina, who spent summers in Cyprus, just laughed and said this is what happens when cheese knows what it is about.
Last summer I made this for a backyard barbecue when my cousin announced she had gone vegetarian. Everyone was skeptical about grilled cheese being a main course, but after one bite of those golden halloumi steaks with the balsamic vegetables, even the meat lovers went back for seconds.
Ingredients
- 400 g halloumi cheese: This squeaky Cypriot cheese is the real star because it holds up to high heat without melting away
- Red and yellow bell peppers: The sweetness balances the salty cheese perfectly
- Small zucchini: Slice it thin so it chars quickly alongside the peppers
- Small red onion: Wedges caramelize beautifully on the grill
- Cherry tomatoes: These go on raw for a burst of freshness against the warm grilled elements
- 2 tbsp olive oil: Use the good stuff here since it carries the marinade flavors
- 1 tbsp balsamic vinegar: Adds a subtle acidity that cuts through the rich cheese
- 1 clove garlic: Mince it fine so it distributes evenly through the vegetables
- 1 tsp dried oregano: Dried works better than fresh here because it will not burn on the grill
- Salt and black pepper: Halloumi is naturally salty so taste before adding much salt
- 2 tbsp fresh parsley: Adds brightness and makes the platter look finished
- Lemon wedges: An absolute must for squeezing over the warm cheese
Instructions
- Get your grill hot:
- Heat a grill or grill pan over medium-high until you can feel the heat rising from the surface
- Marinate the vegetables:
- Whisk together olive oil, balsamic vinegar, garlic, oregano, salt and pepper, then toss the peppers, zucchini, and onion until everything is coated
- Grill the vegetables first:
- Cook them 3 to 5 minutes per side until tender with nice char marks, then remove to a plate
- Cook the halloumi steaks:
- Place those thick slices directly on the grill and let them go 2 to 3 minutes per side until golden brown with distinct grill marks
- Build the platter:
- Arrange the warm halloumi steaks first, then pile the grilled vegetables on top and scatter those fresh cherry tomatoes all around
- Finish and serve:
- Sprinkle with chopped parsley and bring out the lemon wedges for squeezing at the table
Pin It This dish became my go-to for impromptu dinner parties because it looks impressive but comes together in minutes. There is something about the combination of warm salty cheese and sweet charred vegetables that makes people feel taken care of.
Getting the Perfect Grill Marks
The secret to those professional-looking grill marks is patience. Let the halloumi sear undisturbed for the full 2 to 3 minutes before trying to flip it. If you try to move it too early, it will stick and you will lose those beautiful golden brown lines.
Vegetable Timing Tricks
Not all vegetables grill at the same speed. The onions and peppers need the full time, but if your zucchini slices are very thin, check them a minute early. You want everything tender-crisp, not mushy.
Serving Suggestions
This works beautifully as a light main course with some crusty bread to soak up the juices. I have also served it as part of a larger mezze spread with hummus and olives for a Mediterranean feast that keeps everyone grazing for hours.
- Grilled eggplant slices make an excellent addition if you want to extend the platter
- A drizzle of good honey over the halloumi right before serving adds an unexpected sweetness
- Keep extra lemon wedges handy because people will want more acid
Pin It There is nothing quite like breaking into that warm, salty exterior and hitting the soft center underneath. This is the kind of summer food that makes everyone linger around the table a little longer.
Recipe Questions & Answers
- → Can I cook halloumi indoors without a grill?
Yes, a grill pan or cast-iron skillet works perfectly. Preheat over medium-high heat and cook the halloumi for 2-3 minutes per side until golden brown. You'll achieve similar marks and texture without an outdoor grill.
- → Should I soak halloumi before grilling?
Soaking isn't necessary for this preparation. The natural saltiness of halloumi pairs well with the fresh vegetables and marinade. If you prefer a milder flavor, you can soak the cheese in water for 30 minutes before patting dry and grilling.
- → What vegetables work best alongside halloumi?
Bell peppers, zucchini, and red onion are classic Mediterranean choices. Eggplant, mushrooms, and asparagus also grill beautifully. Choose vegetables that hold their shape over high heat and complement the salty richness of the cheese.
- → How do I know when halloumi is properly grilled?
Look for deep golden-brown grill marks and a slightly softened texture. The cheese should feel warm throughout but maintain its shape. Avoid overcooking, as halloumi can become tough if left on the heat too long.
- → Can I prepare the vegetables ahead of time?
The vegetables can be sliced and marinated up to 4 hours in advance. Store them in the refrigerator, then grill just before serving. Halloumi is best grilled immediately, as its texture is optimal when served fresh off the heat.
- → What pairs well with this dish?
Crusty bread, pita, or quinoa help round out the meal. A crisp Sauvignon Blanc, chilled rosé, or light red wine complements the flavors. For a complete spread, add hummus, olives, and a simple green salad.