Grilled Halloumi and Vegetable Platter

Name: Grilled Halloumi and Vegetable Platter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 8 oz halloumi cheese, 1/2-inch slabs; 2 zucchini, sliced lengthwise; 2 red bell pepper, quartered; 1 cup cherry tomatoes; 4 tbsp extra-virgin olive oil; 1/2 tsp dried oregano; 2 tbsp fresh mint leaves, torn; 1 lemon, cut into wedges; 1/4 tsp black pepper, freshly ground

Thick slabs of squeaky halloumi cheese grilled alongside zucchini, bell peppers, and cherry tomatoes, all finished with a drizzle of herbed olive oil and a squeeze of lemon.

27 minEasyServes 4290 cal/serving

CypriotAppetizerGrillMediterraneanVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz halloumi cheese, 1/2-inch slabs
2 zucchini, sliced lengthwise
2 red bell pepper, quartered
1 cup cherry tomatoes
4 tbsp extra-virgin olive oil
1/2 tsp dried oregano
2 tbsp fresh mint leaves, torn
1 lemon, cut into wedges
1/4 tsp black pepper, freshly ground

Instructions

1

Preheat grill to medium-high heat (400-425°F). Clean and lightly oil the grates.
2

Brush 2 sliced lengthwise zucchini, 2 quartered red bell pepper, and 1 cup cherry tomatoes with half the 4 tbsp extra-virgin olive oil. Season the vegetables with 1/2 tsp dried oregano and 1/4 tsp freshly ground black pepper.
3

Grill red peppers and zucchini for 3-4 minutes per side until tender with char marks. Grill cherry tomatoes in a grill basket or on foil for 4-5 minutes until blistered.
4

Pat 8 oz 1/2-inch slabs halloumi cheese dry with paper towels and brush both sides with the remaining olive oil. Grill the halloumi for 2-3 minutes per side until golden brown grill marks form.
5

Arrange halloumi and all grilled vegetables on a platter. Drizzle any remaining olive oil over the top, scatter 2 tbsp torn fresh mint leaves, and serve with 1 cut into wedges lemon alongside.

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Questions

What temperature do I cook Grilled Halloumi and Vegetable Platter at?

For Grilled Halloumi and Vegetable Platter, the oven is set to 425 F (about 220 C) in step 1.

Why pat it dry first in Grilled Halloumi and Vegetable Platter?

Step 4 reads: "Pat 8 oz 1/2-inch slabs halloumi cheese dry with paper towels and brush both sides with the remaining olive oil." Surface water has to boil off before anything can brown. Drying at step 4 means the food sears in the first minute instead of steaming.

What can I use instead of halloumi in Grilled Halloumi and Vegetable Platter?

The entry for Grilled Halloumi and Vegetable Platter calls for 8 oz halloumi cheese, 1/2-inch slabs. In its place: Paneer or queso para freir also holds its shape in a hot pan. Both are less salty, so season them.

Can I make Grilled Halloumi and Vegetable Platter dairy-free?

Not cleanly. Here the dairy (8 oz halloumi cheese, 1/2-inch slabs) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How many carbs are in Grilled Halloumi and Vegetable Platter?

One serving (the recipe makes 4) has 14 g of carbohydrate in about 290 calories, with 14 g protein and 14 g fat, plus 3 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Grilled Halloumi and Vegetable Platter?

Refrigerate what is left of Grilled Halloumi and Vegetable Platter within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

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