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- Grilled Vegetables with Halloumi
Grilled Vegetables with Halloumi
Ingredients
Step by step process
Preparation
- 1
Wash and cut the vegetables: zucchini into 1 cm thick slices or half-moons, bell pepper into wide strips, red onion into wedges, and leave cherry tomatoes whole or cut them lengthwise.
- 2
Cut the halloumi into roughly 1 cm thick slices and pat dry thoroughly with kitchen paper so they brown well in the pan.
TIP:Before frying the halloumi slices, pat them dry with a paper towel. A dry surface will promote a faster, crisper crust and minimize the cheese's shrinkage. For cooking, use a dry pan.
- 3
Measure the olive oil into a bowl. set aside 1 tablespoon for brushing the cheese. To the remaining oil add lemon juice squeezed with a citrus juicer, crushed garlic, dried oregano, and optionally honey, and mix well.
- 4
Toss the vegetables with the prepared marinade and let rest for about 10 minutes. Lightly brush the halloumi slices with the reserved oil. do not salt, the cheese is naturally salty.
Grilling
- 5
Heat a grill pan over medium-high heat and brush it with a thin layer of oil. Work in batches so the vegetables grill rather than steam.
- 6
Grill the vegetables for 3-5 minutes per side, until slightly tender, caramelized, and marked with grill lines. Set the finished pieces aside and keep them warm.
- 7
Grill the halloumi slices for 1-2 minutes per side until golden. flip them only once so they don't break and release too much whey.
Serving
- 8
Divide the grilled vegetables and halloumi among 4 plates, sprinkle with chopped flat-leaf parsley, and gently toss to combine the flavors.
- 9
Season with salt and freshly ground black pepper to taste and serve immediately, ideally while still warm.
More tips:
Halloumi browns best when it is really dry. after slicing, pat it dry and avoid overhandling it in the pan, flipping only once.
Add salt only at the end and sparingly. halloumi is quite salty and the vegetables often don't need extra salt.
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Topic: Greek Cuisine
