Grilled Vegetables with Halloumi
A vibrant Mediterranean-inspired dish featuring smoky grilled vegetables and golden halloumi cheese, drizzled with herb-infused olive oil.
Ingredients
- 1 pound eggplant, sliced into 1⁄2-inch thick rounds
- 1 large zucchini, halved lengthwise
- 1 head radicchio, quartered
- 8 ounces block halloumi cheese, cut into 1-inch thick slices
- 1⁄4 cup extra virgin olive oil, divided
- Salt and fresh ground black pepper, to taste
- 3 tablespoons honey
- 1⁄2 tablespoon minced fresh thyme
- 1⁄2 tablespoon minced fresh rosemary
- 1⁄2 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Chopped fresh parsley, for garnish
Instructions
- 1.Prep Grill: Heat grill/grill pan to medium-high (400°F/200°C).2.Season Vegetables: Toss vegetables with 1 tbsp olive oil, salt, and pepper.3.Grill Vegetables: Cook 3-4 minutes per side until charred and tender (tomatoes 2 mins).4.Grill Halloumi: Brush with oil, grill 2 minutes per side until golden grill marks form.5.Assemble: Arrange vegetables and halloumi on platter.6.Dress: Drizzle with remaining oil, lemon juice, oregano, and chili flakes. Garnish with mint.
Notes
- Pat halloumi dry before grilling to prevent sticking.
- Add grilled pita bread for a complete meal.
- Works well with asparagus or mushrooms as veggie alternatives.