Save to Pinterest The first time I grilled halloumi, I could not believe my eyes. This cheese does not melt into a puddle like mozzarella or cheddar, it holds its shape beautifully while developing the most incredible golden crust. I was hosting a summer dinner and needed something substantial for my vegetarian friends, something that felt like a main course rather than an afterthought. That evening, as the halloumi sizzled on the grill, filling our tiny balcony with its unmistakable savory aroma, I knew I had discovered something special. Everyone gathered around the grill, watching the cheese transform, and suddenly it became the most interactive dish I have ever served.
Last summer, my sister came to visit during peak garden season. We had an overflowing basket of bell peppers and zucchini from the farmers market, plus more cherry tomatoes than two people could reasonably eat. I fired up the grill pan and we stood in the kitchen, slicing vegetables and chatting about everything and nothing. When we finally sat down to eat, she took one bite of the charred halloumi with those sweet peppers and went completely quiet. That moment of someone just enjoying their food without saying a word, that is why I keep making this dish.
Ingredients
- 400 g halloumi cheese, sliced into 1.5 cm thick steaks: This Cypriot cheese is naturally salty and has a high melting point, which means it keeps its structure on the grill while getting gloriously golden and crisp on the outside
- 1 red bell pepper and 1 yellow bell pepper, sliced into strips: The mix of colors looks stunning on the plate, and grilling brings out their natural sweetness while adding subtle smokiness
- 1 small zucchini, sliced into rounds: Zucchini takes on beautiful char marks and becomes tender but still retains a bit of crunch, providing nice texture variation
- 1 small red onion, sliced into wedges: Red onion becomes mellow and slightly sweet when grilled, losing its harsh raw bite while adding color depth
- 1 cup cherry tomatoes, halved: These do not need grilling but their fresh bright acidity cuts through the rich cheese and balances all the cooked flavors
- 2 tbsp olive oil and 1 tbsp balsamic vinegar: This simple marinade helps the vegetables caramelize beautifully while the balsamic adds a subtle tangy depth
- 1 clove garlic, minced: Fresh garlic in the marinade infuses the vegetables with aromatic warmth without overpowering the delicate halloumi
- 1 tsp dried oregano: Dried oregano holds up better than fresh on the grill and gives that classic Mediterranean flavor profile
- Salt and black pepper: Halloumi is naturally salty, so taste the vegetables before adding extra salt, but plenty of black pepper adds nice warmth
- 2 tbsp fresh parsley, chopped: Fresh herbs sprinkled over hot food release their aromatic oils and make everything look vibrant and inviting
- Lemon wedges: A squeeze of fresh lemon right before serving brightens all the flavors and cuts through the richness of the cheese
Instructions
- Get your grill ready:
- Preheat your grill or grill pan over medium-high heat until it is nice and hot, which helps achieve those beautiful char marks on everything
- Marinate the vegetables:
- In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper, then add the bell peppers, zucchini, and red onion, tossing everything until evenly coated
- Grill the vegetables first:
- Cook the marinated vegetables for 3 to 5 minutes per side until they are tender and have appealing light char marks, then remove them to a plate while you grill the cheese
- Cook the halloumi steaks:
- Place the halloumi slices directly on the hot grill and let them cook for 2 to 3 minutes per side until they develop a gorgeous golden crust and distinct grill marks
- Assemble the platter:
- Arrange the grilled halloumi steaks on a serving platter, pile the grilled vegetables on top, and scatter the fresh cherry tomatoes over everything for brightness and color
- Finish and serve:
- Sprinkle the chopped parsley generously over the top and serve immediately while the cheese is still warm and slightly melty inside, with lemon wedges on the side for squeezing
Save to Pinterest This recipe has become my go-to for summer gatherings because everyone can customize their own plate. Some guests load up on extra peppers, others want more halloumi, and I love watching people discover how satisfying vegetarian food can be when it is prepared with care. There is something communal about grilling that brings people together, and this dish captures that perfectly.
Grilling Tips for Success
Make sure your grill or grill pan is properly hot before adding any ingredients. If the surface is not hot enough, the halloumi will stick instead of developing those gorgeous golden grill marks. I usually let my grill pan heat up for at least 5 minutes over medium-high heat. Also, do not crowd the cooking surface or the temperature will drop too much and everything will steam instead of grill properly.
Make It Your Own
While this recipe is perfect as written, it is incredibly adaptable. I have added grilled eggplant slices in late summer when they are at their peak, and sometimes I throw in some mushrooms for extra umami richness. During winter, I have made this under the broiler when grilling outside is not practical, and it still delivers that same satisfying char and flavor profile.
Serving Suggestions
This dish works beautifully as a main course with some crusty bread to soak up all the flavorful juices, or as part of a larger Mediterranean spread. I often serve it with a simple green salad dressed with lemon vinaigrette, and sometimes I will make some couscous or quinoa on the side to turn it into a more substantial meal. The flavors are bold enough to stand alone but also play nicely with other dishes.
- A glass of crisp Sauvignon Blanc or chilled rosé pairs perfectly with the salty cheese and sweet vegetables
- Leftovers can be gently reheated in a pan, though the halloumi will be firmer than when freshly grilled
- Consider serving with warm pita bread and hummus for a complete Mediterranean feast
Save to Pinterest Every time I make this, I am reminded of why grilling season is my favorite time of year. There is something magical about the combination of fire, simple ingredients, and good company that transforms a weeknight dinner into a memorable meal.
Questions & Answers
- → How do I know when halloumi is properly grilled?
Halloumi is ready when it develops deep golden-brown grill marks and feels slightly firm to the touch. The cheese should hold its shape without melting completely, typically taking 2-3 minutes per side over medium-high heat.
- → Can I prepare the vegetables ahead of time?
Yes, slice and marinate the vegetables up to 4 hours before grilling. Store them in an airtight container in the refrigerator, bringing them to room temperature for 15 minutes before grilling for even cooking.
- → What can I substitute for halloumi cheese?
Paneer or firm feta work well, though they won't achieve the same grill marks. For a vegan option, try extra-firm tofu pressed for 30 minutes, or grilled portobello mushroom caps for a meatier texture.
- → How do I prevent halloumi from sticking to the grill?
Ensure your grill is properly preheated and lightly oiled before adding the cheese. Pat the halloumi dry with paper towels to remove excess moisture, and don't move it until a golden crust forms, usually after 2 minutes.
- → Can I cook this indoors without a grill?
A grill pan or cast-iron skillet works excellently for indoor cooking. Preheat the pan over medium-high heat until it's smoking slightly, then proceed with the same timing. You can also broil the vegetables and cheese for similar charred results.