Grilled Halloumi and Vegetable Platter

Grilled Halloumi and Vegetable Platter This simple and flavorful grilled halloumi and vegetable platter is a perfect summer meal. The halloumi is grilled until golden brown and slightly crispy, while the vegetables are grilled until tender and slightly charred. The platter is then drizzled with a tangy lemon-oregano marinade and served with pita bread or your favorite dipping sauce.

Halloumi is a Cypriot cheese that is made from a mixture of sheep and goat's milk. It has a high melting point, which means that it can be grilled or fried without melting. Halloumi has a slightly salty and tangy flavor, and it is often used in Mediterranean dishes. This grilled halloumi and vegetable platter is inspired by the traditional Cypriot dish of halloumi and watermelon. In this dish, the halloumi is grilled and served with watermelon and olives. I wanted to create a more substantial dish, so I added grilled vegetables to the platter. The vegetables that I used in this platter are zucchini, red bell pepper, yellow bell pepper, and red onion. These vegetables are all grilled until they are tender and slightly charred. The charred flavor of the vegetables pairs well with the salty and tangy flavor of the halloumi. The platter is drizzled with a lemon-oregano marinade. The marinade is made with olive oil, lemon juice, oregano, salt, and pepper. The marinade adds a bright and flavorful touch to the platter.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (8 ounces) halloumi cheese, sliced into 1/2-inch thick slices
• 1 zucchini, sliced into 1/2-inch thick rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1/2-inch thick slices

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Brush the halloumi slices and vegetables with the marinade.
4. Grill the halloumi for 2-3 minutes per side, or until golden brown and slightly crispy.
5. Grill the vegetables for 5-7 minutes, or until tender and slightly charred.
6. Arrange the halloumi and vegetables on a platter and serve with the remaining marinade.

Why It Works

• The high melting point of halloumi allows it to be grilled without melting.
• Grilling the vegetables until they are tender and slightly charred gives them a smoky flavor.
• The lemon-oregano marinade adds a bright and flavorful touch to the platter.