30-Minute Grilled Vegetables with Halloumi

If you ask me, grilled halloumi is one of the best discoveries I’ve made in recent years.

This easy weeknight dinner brings together smoky grilled vegetables and golden, squeaky halloumi cheese that holds up perfectly on the grill. Sweet bell peppers, earthy mushrooms, and tender red onion get tossed in a simple marinade with garlic and Italian seasoning.

The halloumi gets nice and crispy on the outside while staying soft inside. A drizzle of balsamic vinegar and a squeeze of fresh lemon juice bring everything together.

It’s a satisfying meal that works great for Meatless Monday or any night you want something different without much fuss.

What Kind of Halloumi Should I Use?

Halloumi is a semi-hard cheese from Cyprus that’s perfect for grilling because it has a high melting point, so it gets golden and slightly crispy on the outside while staying soft inside. You’ll find halloumi in most grocery stores these days, usually in the specialty cheese section or near the feta cheese. Traditional halloumi is made from a mix of sheep’s and goat’s milk, but you can also find cow’s milk versions that work just as well for this recipe. Before grilling, you don’t need to do much prep – just slice it to about half an inch thick and pat it dry with a paper towel to help it brown better on the grill.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Halloumi cheese: Halloumi is key here since it holds up to grilling without melting. If you can’t find it, paneer is your best bet as it has a similar grilling quality. Regular cheeses like mozzarella or cheddar won’t work for this recipe.
• Red bell pepper: Any color bell pepper works great – yellow, orange, or green all grill up nicely. You can also try zucchini, eggplant, or cherry tomatoes for variety.
• White mushrooms: Feel free to use cremini, portobello, or button mushrooms. Just keep the slices thick enough so they don’t fall through the grill grates.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in if you’re out of balsamic. You might want to add a tiny pinch of sugar to mimic balsamic’s slight sweetness.
• Italian seasoning: No Italian seasoning? Mix up some dried basil, oregano, and thyme from your spice rack. Fresh herbs like rosemary or basil work wonderfully too.
• Salad greens: Any greens you like will work – arugula, spinach, mixed lettuce, or even skip the greens and serve the grilled veggies over rice or couscous instead.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with halloumi is grilling it for too long, which turns it from pleasantly squeaky to rubbery and tough – stick to 2-3 minutes per side and remove it as soon as you see those beautiful grill marks.

Another common error is not patting the halloumi dry before grilling, as excess moisture can prevent proper browning and cause the cheese to stick to the grates.

When grilling your vegetables, avoid overcrowding the basket since this creates steam instead of that nice charred flavor you’re after, and make sure to cut everything into similar-sized pieces so they cook evenly.

Finally, don’t skip oiling your grill grates before adding the halloumi – even though the cheese has a high melting point, it can still stick if your grill isn’t properly prepared.

What to Serve With Grilled Vegetables with Halloumi?

This dish is pretty filling on its own, but I love serving it over warm couscous or quinoa to soak up all those delicious juices from the grilled veggies and balsamic. You could also pile everything into warm pita bread with a dollop of tzatziki or hummus for an easy handheld meal. If you want to keep things simple, just add some crusty bread on the side for mopping up the olive oil and vinegar at the bottom of your plate. For a heartier meal, try serving it alongside grilled chicken or lamb skewers, which pair really nicely with the salty halloumi and charred vegetables.

Storage Instructions

Store: Keep your grilled vegetables and halloumi in separate airtight containers in the fridge for up to 3 days. The halloumi can get a bit rubbery when cold, but it’s still totally edible and great tossed into salads or grain bowls throughout the week.

Reheat: Warm up the vegetables in a skillet over medium heat for a few minutes until heated through. For the halloumi, you can eat it cold or give it a quick sear in a hot pan to crisp it back up and bring back that golden crust.

Serve Cold: This actually makes a great cold meal too! Chop everything up and toss it with those salad greens for a quick lunch. Drizzle with a bit more olive oil and balsamic vinegar to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 35-40 g
• Fat: 75-85 g
• Carbohydrates: 30-36 g

Ingredients

For the grilled mixture:

• 8 oz halloumi (sliced into 1/2-inch thick slabs)
• 1 large red bell pepper (seeded and cut into 1-inch chunks)
• 1.5 cups mushrooms (cremini or button)
• 1 large red onion (cut into 1-inch wedges)
• 4 garlic cloves, minced
• 1 tsp italian seasoning
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the base:

• 3 cups mixed salad greens
• 1 tbsp fresh lemon juice

Step 1: Prep Vegetables and Halloumi

• 8 oz halloumi, sliced into 1/2-inch thick slabs
• 1 large red bell pepper, seeded and cut into 1-inch chunks
• 1.5 cups mushrooms, halved if large
• 1 large red onion, cut into 1-inch wedges
• 4 garlic cloves, minced

While your grill heats, prepare all ingredients for cooking.

Pat the halloumi slices dry with paper towels and set aside—this helps them develop a better crust when grilled.

Prepare the bell pepper by seeding and cutting into 1-inch chunks, cut the red onion into 1-inch wedges (keeping layers together so they don’t fall apart on the grill), and halve the mushrooms if they’re large.

Mince the garlic and measure out all seasonings and oils into separate bowls for easy access.

Step 2: Marinate Vegetables and Heat Grill

• marinated vegetables from Step 1
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar

In a large bowl, combine the prepared vegetables with the minced garlic, Italian seasoning, red pepper flakes, sea salt, and black pepper.

Drizzle with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar, then toss everything together until well coated.

Let this mixture sit while you preheat your grill to medium-high heat (around 400°F).

I like to let the vegetables marinate for at least 5 minutes so the flavors start to meld—it makes a real difference in the final taste.

Step 3: Grill the Vegetables

• marinated vegetable mixture from Step 2

Transfer the marinated vegetables to a grill basket or directly onto the grill grates, spreading them in a single layer for even cooking.

Grill for 8-10 minutes, stirring occasionally with tongs, until the vegetables are tender with light char marks and the onion is beginning to caramelize.

The mushrooms will release some liquid, which is normal—this helps soften them.

When the vegetables are done, transfer them to a plate and keep warm.

Step 4: Grill the Halloumi

• 8 oz halloumi slices
• 1 tbsp olive oil

Brush the halloumi slices lightly with the remaining 1 tablespoon of olive oil on both sides.

Place them directly on the grill grates over medium-high heat and cook for 2-3 minutes per side until they develop golden-brown grill marks and begin to soften slightly—you want them warm and slightly melted inside but still holding their shape.

I watch closely during this step because halloumi can go from perfectly grilled to overcooked quickly.

Step 5: Assemble and Serve

• 3 cups mixed salad greens
• grilled vegetables from Step 3
• grilled halloumi from Step 4
• 1 tbsp fresh lemon juice

Place the mixed salad greens in serving bowls or on plates.

Top with the grilled vegetables from Step 3, then add the warm halloumi slices.

Drizzle with the fresh lemon juice and any pan juices from the vegetables.

Serve immediately while the halloumi is still warm and the vegetables are at their best.

30-Minute Grilled Vegetables with Halloumi

Delicious 30-Minute Grilled Vegetables with Halloumi recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the grilled mixture

• 8 oz halloumi (sliced into 1/2-inch thick slabs)
• 1 large red bell pepper (seeded and cut into 1-inch chunks)
• 1.5 cups mushrooms (cremini or button)
• 1 large red onion (cut into 1-inch wedges)
• 4 garlic cloves, minced
• 1 tsp italian seasoning
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the base

• 3 cups mixed salad greens
• 1 tbsp fresh lemon juice

Method

 

1. While your grill heats, prepare all ingredients for cooking. Pat the halloumi slices dry with paper towels and set aside—this helps them develop a better crust when grilled. Prepare the bell pepper by seeding and cutting into 1-inch chunks, cut the red onion into 1-inch wedges (keeping layers together so they don't fall apart on the grill), and halve the mushrooms if they're large. Mince the garlic and measure out all seasonings and oils into separate bowls for easy access.
2. In a large bowl, combine the prepared vegetables with the minced garlic, Italian seasoning, red pepper flakes, sea salt, and black pepper. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar, then toss everything together until well coated. Let this mixture sit while you preheat your grill to medium-high heat (around 400°F). I like to let the vegetables marinate for at least 5 minutes so the flavors start to meld—it makes a real difference in the final taste.
3. Transfer the marinated vegetables to a grill basket or directly onto the grill grates, spreading them in a single layer for even cooking. Grill for 8-10 minutes, stirring occasionally with tongs, until the vegetables are tender with light char marks and the onion is beginning to caramelize. The mushrooms will release some liquid, which is normal—this helps soften them. When the vegetables are done, transfer them to a plate and keep warm.
4. Brush the halloumi slices lightly with the remaining 1 tablespoon of olive oil on both sides. Place them directly on the grill grates over medium-high heat and cook for 2-3 minutes per side until they develop golden-brown grill marks and begin to soften slightly—you want them warm and slightly melted inside but still holding their shape. I watch closely during this step because halloumi can go from perfectly grilled to overcooked quickly.
5. Place the mixed salad greens in serving bowls or on plates. Top with the grilled vegetables from Step 3, then add the warm halloumi slices. Drizzle with the fresh lemon juice and any pan juices from the vegetables. Serve immediately while the halloumi is still warm and the vegetables are at their best.