Grilled Halloumi with Roasted Vegetables and Balsamic Glaze
Grilled Halloumi with Roasted Vegetables and Balsamic Glaze is a vibrant and flavorful dish that is perfect for a summer meal. The halloumi is grilled until golden brown and slightly crispy, while the roasted vegetables are tender and slightly browned. The balsamic glaze adds a touch of sweetness and acidity that complements the salty halloumi and vegetables perfectly. This dish is easy to make and can be served as an appetizer or main course.
Halloumi is a Cypriot cheese that is made from a mixture of sheep's and goat's milk. It has a high melting point, which means that it can be grilled or fried without melting. Halloumi is often served with grilled vegetables and a drizzle of olive oil. This recipe for Grilled Halloumi with Roasted Vegetables and Balsamic Glaze is inspired by the traditional Cypriot dish. The roasted vegetables add a touch of sweetness and color to the dish, while the balsamic glaze adds a touch of acidity and complexity. This dish is perfect for a summer meal and can be served as an appetizer or main course.
Grilled Halloumi with Roasted Vegetables and Balsamic Glaze Grilled Halloumi with Roasted Vegetables and Balsamic Glaze Grilled Halloumi with Roasted Vegetables and Balsamic Glaze Grilled Halloumi with Roasted Vegetables and Balsamic Glaze
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound halloumi cheese, cut into 1-inch thick slices
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 yellow squash, cut into 1-inch pieces
  • 1/2 cup chopped red onion
  • 1/4 cup balsamic vinegar
Instructions
  1. Preheat grill to medium-high heat.
  2. Brush halloumi slices with olive oil and grill for 2-3 minutes per side, or until golden brown and slightly crispy.
  3. Toss vegetables with olive oil and spread in a single layer on a baking sheet.
  4. Roast vegetables in preheated oven for 15-20 minutes, or until tender and slightly browned.
  5. While vegetables are roasting, heat balsamic vinegar in a small saucepan over medium heat.
  6. Bring balsamic vinegar to a simmer and cook for 5-7 minutes, or until thickened and syrupy.
  7. Arrange grilled halloumi and roasted vegetables on a serving platter.
  8. Drizzle with balsamic glaze and serve immediately.
Why It Works
  • The high melting point of halloumi makes it perfect for grilling. When grilled, halloumi develops a golden brown and slightly crispy exterior, while the interior remains soft and creamy.
  • Roasting the vegetables brings out their natural sweetness and flavor. The balsamic glaze adds a touch of acidity and complexity to the dish.
  • The combination of grilled halloumi, roasted vegetables, and balsamic glaze creates a flavorful and visually appealing dish that is perfect for a summer meal.