Grilled Halloumi and Vegetable Platter
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.
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
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1
Preheat grill to medium-high heat (400-425°F). Clean and lightly oil the grates.
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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.
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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.
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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.
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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.