Ingredients
- 8 ounces Halloumi cheese
- 2 medium Bell peppers, chopped
- 2 medium Zucchini, chopped
- 1 medium Red onion, sliced
- 1 pint Cherry tomatoes
- 1 medium Cucumber, diced
- ¼ cup Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- ½ teaspoon Dried thyme
- ½ teaspoon Garlic powder
- Salt and Black pepper, to taste
- Optional base: Cooked quinoa, couscous, or mixed greens
Instructions
1. Prepare vegetables: Chop peppers, zucchini, and onion. Toss with 2 tbsp olive oil, salt, and pepper.
2. Prepare halloumi: Pat cheese dry and slice into ½-inch thick pieces.
3. Preheat grill or grill pan to medium-high heat.
4. Grill vegetables: Grill peppers, zucchini, and onion for 3-5 minutes per side until tender-crisp. Grill cherry tomatoes in a basket or foil for 3-4 minutes.
5. Grill halloumi: Grill slices for 2-3 minutes per side until golden brown with grill marks.
6. Make dressing: Whisk remaining olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
7. Assemble: In bowls, add your chosen base (quinoa/greens), topped with grilled veggies, grilled halloumi, and fresh diced cucumber.
8. Drizzle with dressing and garnish as desired.
Notes
- Halloumi Prep: Always pat the halloumi dry before grilling to ensure a good sear.
- Grilling: Do not overcrowd the grill; work in batches if necessary to get a good char.
- Tomatoes: Use a grill basket for cherry tomatoes so they don’t fall through the grates.
- Oven Alternative: Roast veggies at 400°F for 20-25 mins and pan-fry halloumi for 2-3 mins per side.
- Make Ahead: Components can be prepped and stored separately in the fridge; grill just before serving for best texture.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilled
- Cuisine: Mediterranean
- Diet: Vegetarian