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grilled vegetables with halloumi

30-Minute Grilled Vegetables with Halloumi

Delicious 30-Minute Grilled Vegetables with Halloumi recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.