Grilled Halloumi With Vegetables

Name: Grilled Halloumi With Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 200g halloumi cheese, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 cup cherry tomatoes; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Natural Recipes

I love making Grilled Halloumi With Vegetables during the warmer months when fresh produce is at its peak. The combination of the salty, slightly creamy halloumi with the vibrant, charred vegetables creates an irresistible dish that can be enjoyed as a main or a side. The best part is that it comes together in just 20 minutes, making it a perfect choice for busy weeknights or relaxed weekend gatherings. The flavors are fresh and bold, and the dish is sure to impress anyone at the table.

Created by

Aileen Prescott

Last updated on 2026-02-08T02:36:35.012Z

When I first tried grilling halloumi, I was amazed at how beautifully it caramelized while retaining its shape. Pairing it with seasonal vegetables like bell peppers, zucchini, and cherry tomatoes adds both color and flavor. I've found that marinating the vegetables in olive oil and herbs enhances their natural sweetness and makes the dish pop. I often play around with different seasonings to keep it interesting!

The key to achieving that perfect texture with halloumi is to ensure your grill or pan is hot before adding it. This creates a lovely golden crust on the outside while keeping the inside warm and creamy. Trust me, once you try this dish, it'll be a staple in your cooking repertoire!

Why You'll Love This Recipe
Deliciously smoky flavor from the grilled vegetables
Halloumi's unique texture provides a satisfying bite
Quick and easy to prepare, perfect for any occasion

Choosing the Right Halloumi

When selecting halloumi cheese, look for a firm texture that feels slightly springy to the touch. Fresh halloumi should be white and free of any cracks or blemishes. I recommend picking halloumi that is packed in brine, as it will maintain moisture and flavor when grilled. If you can find halloumi made with sheep's milk, consider trying it for a richer, creamier taste that pairs beautifully with the vegetables.

Halloumi can be a bit salty, so it's a good idea to taste it before adding extra salt to your dish. If you're watching your sodium intake, soaking the cheese in water for 30 minutes can help reduce its saltiness while still maintaining its unique texture.

Perfecting the Grilling Technique

Grilling vegetables requires a balance of high heat and cooking time. Aim for a medium-high grill temperature around 400°F (200°C). For the bell peppers and zucchini, look for a charred exterior while keeping a tender interior. Monitoring them closely will help prevent overcooking; they should be tender but still hold their shape, taking about 5-7 minutes on the grill.

When grilling halloumi, it's essential to ensure that the grill is properly preheated. Place the cheese on the grill for 2-3 minutes per side until it develops golden brown grill marks. If the cheese starts to break apart, your grill might not be hot enough, or the slices may be too thin. Aim for half-inch thick pieces for the best grilling results.

Ingredients

Gather your ingredients!

Ingredients

200g halloumi cheese, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps for a perfect dish!

Prepare the Vegetables

In a large bowl, combine the sliced bell peppers, zucchini, and cherry tomatoes with olive oil, oregano, salt, and pepper. Toss well to coat.

Grill the Vegetables

Preheat your grill or grill pan over medium-high heat. Add the marinated vegetables and grill for about 5-7 minutes until they are tender and slightly charred.

Grill the Halloumi

On the same grill, place the halloumi slices and grill for about 2-3 minutes on each side until golden brown.

Serve

Make a bed of grilled vegetables on a plate and place the grilled halloumi on top. Enjoy warm!

Enjoy your delicious creation!

Pro Tips

Experiment with different vegetables according to the season. Eggplant, asparagus, or even corn make excellent choices for grilling.

Serving Suggestions

To elevate your Grilled Halloumi with Vegetables, consider adding a drizzle of balsamic reduction just before serving. This sweet acidity contrasts beautifully with the saltiness of the halloumi and adds a hint of sophistication to the dish. Additionally, a sprinkle of fresh herbs like basil or parsley can introduce a burst of freshness and color.

This dish pairs wonderfully with a light side salad or a bed of quinoa, making it versatile enough for a light lunch or a hearty dinner. The grilled halloumi and veggies can also be served as a filling for wraps, which are perfect for picnics or casual gatherings.

Make-Ahead and Storage Tips

Grilled Halloumi with Vegetables is best served fresh, but you can prepare the vegetables ahead of time. Toss them with olive oil and seasoning and store them in the refrigerator for up to a day. When ready to grill, simply take them out and allow them to come to room temperature for more even cooking.

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, use a skillet to warm them gently, so the halloumi retains its texture. Reheating in the microwave can make the cheese rubbery, so I recommend avoiding that method whenever possible.

Questions About Recipes

→ Can I use a different cheese instead of halloumi?

Yes, you can use other grilling cheeses like kasseri or queso blanco, but the taste and texture will vary.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat on a grill or skillet for best results.

→ Is this dish suitable for vegan diets?

No, as halloumi is a dairy product. For a vegan option, try tofu or tempeh as a substitute.

→ What can I serve with this dish?

This dish pairs wonderfully with a light salad, couscous, or quinoa for a complete meal.