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Grilled Halloumi and Vegetables

5.0(606)

Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat’s and sheep’s milk. (Though today, cow’s milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn’t melt; it just warms up invitingly.

by Martha Rose Shulman·published 2015-08-12

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Lunch, Vegetables, Appetizer, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

422 kcal

Ingredients (9)

serves

3/4 pound halloumihalloumi
2 sweet red pepperspepper
1 large zucchinizucchini
1 Japanese eggplanteggplant
1 bunch scallions, trimmedscallion
Salt and peppersalt-and-pepper
About 1/4 cup olive oiloil
2 teaspoons fresh thyme or crumbled dried mintmint
1/2 to 1 teaspoon sumac (optional)

Instructions (5 steps)

01Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-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 1/4- to 1/3-inch-thick rounds.
02Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
03Grill 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.

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Rich recipe — supports nutrition-aware planning.