Grilled Halloumi Cheese Steak (Printable Version)

Thick slices of grilled halloumi cheese topped with vibrant grilled vegetables. A satisfying vegetarian main course ready in minutes.

# What You Need:

→ Cheese

01 - 14 oz halloumi cheese, sliced into ½ inch thick steaks

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 small zucchini, sliced into rounds
05 - 1 small red onion, sliced into wedges
06 - 1 cup cherry tomatoes, halved

→ Marinade & Dressing

07 - 2 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 clove garlic, minced
10 - 1 tsp dried oregano
11 - Salt and black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add the bell peppers, zucchini, and red onion; toss to coat.
03 - Grill the vegetables for 3–5 minutes per side, or until tender and lightly charred. Remove and set aside.
04 - Place the halloumi slices on the grill. Grill for 2–3 minutes per side until golden and grill-marked.
05 - Arrange the grilled halloumi steaks on a serving platter. Top with the grilled vegetables and scatter cherry tomatoes over the top.
06 - Garnish with fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The halloumi gets this gorgeous golden crust while staying deliciously chewy inside - its like having the perfect steak texture without the meat.
  • You can customize the vegetable mix based on whatever looks good at the market that day, making each version slightly different but equally wonderful.
02 -
  • Never oil halloumi before grilling - I learned this the hard way when my cheese caught fire on an open grill because of excess oil.
  • The halloumi needs to be served immediately after grilling, as it becomes rubbery when cooled completely.
03 -
  • Soak wooden skewers and thread vegetables and halloumi alternately for easy turning and a beautiful presentation if serving at a gathering.
  • Pat the halloumi completely dry with paper towels before grilling - this is the secret to getting that perfect golden crust without the cheese sticking.
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