Grilled Halloumi and Vegetables
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound halloumi
- 2sweet red peppers
- 1large zucchini
- 1Japanese eggplant
- 1bunch scallions, trimmed
- Salt and pepper
- About ¼ cup olive oil
- 2teaspoons fresh thyme or crumbled dried mint
- ½ to 1teaspoon sumac (optional)
Nutritional analysis per serving (4 servings)
422 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 16 grams protein; 986 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about ⅓- to ½-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into ¼- to ⅓-inch-thick rounds.
- Step 2
Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
- Step 3
Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
- Step 4
Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
- Step 5
Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.
- You can make this inside using a ridged grill pan. The vegetables will require more cooking time.
Private Notes
Comments
Four different colors of peppers, red onion and Fresh Market has Haloumi. I used my Za'atar mix and extra sumac for seasoning. Instead of grilling in the heat and humidity, I used my 'Griddler'. With toasted pita, olives and artichoke hearts (also Fresh Market) and a bottler of Proseco, this was a sumptuous feast.
Thank you, Martha Rose!
The only thing missing from this recipe is garlic. Lots of garlic. No self-respecting Cypriot would dream of having halloumi without garlic somewhere — like lightly browned in the olive oil you want to drizzle over the cheese. Also, I don't bother with scallions, I use onions. I've spent lots of time in Cyprus, and fried or grilled eggplant plus raw tomatoes plus the grilled halloumi is a staple.
Hi Sandy, I am Cypriot and a resident of Cyprus, so I have to respectfully disagree. We might eat halloumi with accompanying sides that are loaded with garlic (eg tahini, hummus, beetroot, smashed green olives etc), but it's just as likely that we'll enjoy it with a simple tomato salad (with/without onion) dressed with fragrant olive oil, vinegar or lemon, salt, and maybe some dried oregano scattered over the tomatoes at the end. I agree, tho, that garlic goes well.
Loved the veggies and the sumac but I wasn’t crazy about the halloumi which I usually love. Maybe I’ll try another brand?
This recipe was lot of work for little return. Thirty minutes prep time is not accurate. It took forever to grill all the vegetables, and they all ended up being tepid by the time I served them. Grilled halloumi is very nice, but there was nothing else that made this meal at all special.
Added a squeeze of lemon after plating. Delicious!
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