Save The first time I grilled halloumi, I was convinced I'd made a terrible mistake. That cheese was sizzling and spitting like something alive, and I honestly thought it would melt into a complete mess right through the grill grates. Instead, it emerged with these gorgeous golden char lines and a texture that somehow felt creamy and meaty all at once. My dinner guests were practically fighting over the last piece. Now it's my go-to when I want something that feels indulgent but comes together in under half an hour.
Last summer, I made this for my cousin who'd recently gone vegetarian and was feeling pretty skeptical about grilled dinners. She took one bite of that first halloumi steak, eyes went wide, and immediately asked if I could make it every week. There's something about the combination of warm cheese, smoky vegetables, and that hit of fresh lemon that just makes people happy. We ended up eating on the back porch until way past dark, just picking at the leftovers and talking.
Ingredients
- 400 g halloumi cheese: Slice it about 1.5 cm thick, any thinner and you'll lose that satisfying steak-like texture in the middle
- 1 red bell pepper and 1 yellow bell pepper: The mix of colors looks gorgeous on the platter and each brings slightly different sweetness
- 1 small zucchini: Slice into rounds, not too thin or they'll fall apart on the grill
- 1 small red onion: Cut into wedges so they hold their shape while getting sweet and caramelized
- 1 cup cherry tomatoes: These don't need grilling, just scatter them raw for juicy pops of freshness
- 2 tbsp olive oil and 1 tbsp balsamic vinegar: This simple combo creates the most gorgeous marinade that helps the vegetables char beautifully
- 1 clove garlic, minced: Fresh garlic is key here, powder just doesn't have the same punch
- 1 tsp dried oregano: Oregano and halloumi are basically best friends, let them be together
- Salt and black pepper: Halloumi is naturally salty, so go easy on the salt but don't skip the pepper
- 2 tbsp fresh parsley, chopped: This bright herb sprinkled over the top makes everything taste fresh and finished
- Lemon wedges: That final squeeze of acid cuts through the rich cheese and ties everything together
Instructions
- Get your grill nice and hot:
- Preheat your grill or grill pan over medium-high heat until it's sizzling hot, this is how you get those beautiful char marks on everything
- Marinate the vegetables:
- Whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, and pepper in a large bowl, then toss in the bell peppers, zucchini, and red onion until everything's coated
- Grill the vegetables first:
- Cook them for 3-5 minutes per side until they're tender and have those gorgeous charred spots, then remove to a plate
- Cook the halloumi steaks:
- Place those cheese slices directly on the grill and let them go for 2-3 minutes per side until golden with distinct grill marks
- Assemble everything beautifully:
- Arrange the halloumi on your serving platter, pile the grilled vegetables on top, and scatter those fresh cherry tomatoes all around
- Finish with the good stuff:
- Sprinkle fresh parsley over everything and serve immediately with lemon wedges on the side for squeezing
Save This recipe became my unexpected hero during a dinner party when my friend announced she was bringing a vegetarian date I hadn't planned for. I threw everything on the grill, and honestly, the meat-eaters were just as obsessed as the vegetarians. Something magical happens when that salty cheese meets smoky vegetables and bright lemon.
Making It Your Own
I love adding grilled eggplant slices when I have them, they get so creamy and smoky. Mushrooms are another fantastic addition, especially portobellos which almost taste meaty when grilled. The beauty here is that you can use whatever vegetables look best at the market.
What To Serve With It
A crisp Sauvignon Blanc or chilled rosé cuts through the richness perfectly. I also love serving this over a bed of arugula dressed with just a little olive oil and lemon. Some warm pita bread on the side never hurt anyone either.
Grilling Success Secrets
Make sure your grill grates are clean and well-oiled before starting, halloumi can stick if you're not careful. Don't overcrowd the grill either, give each piece room to breathe and develop those gorgeous char marks. And please, use good halloumi, the cheaper brands just don't have the same texture or flavor.
- Pat your vegetables dry before tossing with the marinade so they actually char instead of steam
- Let the halloumi come to room temperature for about 15 minutes before grilling
- Have your serving platter ready before you start cooking so you can arrange everything while it's hot
Save There's something so satisfying about a vegetarian dish that feels substantial and indulgent. This is the kind of meal that makes everyone around the table feel taken care of.
Recipe FAQs
- → Can I cook halloumi steak without a grill?
Yes, you can use a grill pan on the stovetop or a cast-iron skillet. The key is getting high heat to create those characteristic grill marks and golden exterior while keeping the inside creamy.
- → How do I know when halloumi is properly grilled?
Halloumi is ready when it develops deep golden-brown grill marks and feels slightly firm to the touch. This usually takes 2–3 minutes per side. The cheese should be warm throughout but still hold its shape.
- → What vegetables pair best with grilled halloumi?
Bell peppers, zucchini, red onion, and eggplant are excellent choices as they hold up well to grilling. Cherry tomatoes add sweetness and burst when bitten. The key is selecting vegetables that cook at similar rates.
- → Should I soak halloumi before grilling?
Some people prefer to briefly soak halloumi in water to reduce saltiness, especially for older cheese. Pat dry thoroughly before grilling to ensure proper searing and prevent steaming.
- → Can I prepare the vegetables ahead of time?
Yes, you can slice and marinate the vegetables up to 4 hours before cooking. Store them in the refrigerator and bring to room temperature before grilling for best results.
- → What sides complement this dish?
Serve with crusty bread to soak up juices, a fresh green salad with lemon vinaigrette, or roasted potatoes. The dish also pairs beautifully with quinoa or couscous for a complete meal.