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When the heat kicks in, grilled vegetables are always on the menu. These smoky, charred veggies are paired with golden halloumi cheese and tossed in an easy herb dressing for a light yet satisfying dish that’s perfect for summer.
These grilled vegetables with halloumi are quick to make, packed with flavor, and perfect for hot summer days when you don’t want to turn on the oven. Charred eggplant, zucchini, and radicchio pair beautifully with crispy, golden halloumi and a zesty herb dressing for an easy vegetarian dinner or side dish.
Why We Love These Grilled Vegetables
- Fast & Easy: The vegetables come together in minutes on the grill or a stovetop grill pan. They’re perfect for busy weeknights and long summer days.
- Big on Flavor: Grilled smoky veggies, salty-tangy halloumi, and a honey-lemon herb dressing? Yes, please! This is the best way to enjoy seasonal veggies.
- Flexible Ingredients: To make this grilled vegetable recipe, use whatever fresh produce you have in the fridge! No fancy shopping trips required.
- Filling but Light: This dish is satisfying without weighing you down, partly thanks to the protein-packed halloumi and that grilled filet mignon you’re about to make.
Ingredients For This Grilled Vegetables Recipe
This easy recipe is super flexible, friends! I used one of my favorite veggie combos for flavor and texture, but honestly, you can grill up whatever you’ve got. Feel free to borrow inspiration from my grilled zucchini salad or mix and match with whatever’s in your fridge!
- Eggplant: Wash and slice the eggplant into ½-inch-thick rounds.
- Zucchini: Cut the zucchini into halves, lengthwise. Yellow squash is a good alternative.
- Radicchio: Take a head of radicchio and cut it into quarters.
- Halloumi: Thickly slice the halloumi; 1-inch-thick slices are perfect.
- Olive Oil: Extra virgin olive oil is my go-to! You’ll need a bit to brush onto the vegetables and halloumi, and some for the dressing as well.
- Salt and Black Pepper: Basic seasonings that bring out all the natural flavor in the grilled veggies and balance the tangy dressing.
- Honey: A bit of your favorite honey is great for sweetening the tangy dressing. Maple syrup would also work.
- Herbs: For this dish, I used fresh thyme and fresh rosemary, minced (leaves only). You could definitely substitute with Italian seasoning or other fresh herbs like cilantro, basil, etc.
- Fresh Lemon: If possible, use both lemon zest and lemon juice. If not, just go with juice. If you’re out of lemons, a splash of white vinegar or balsamic vinegar will also work.
- Garlic: Grilled vegetables taste best with fresh garlic, but pre-minced garlic in a jar would also be fine. Garlic powder would do in a pinch.
- Parsley: Chopped fresh herbs are a great optional garnish.
What Does Halloumi Taste Like?
This fabulous cheese has a distinctive tangy, salty taste, while still being very mild and pleasant to snack on. If you eat it without cooking it, halloumi may taste like a firm, springy, slightly bland version of feta cheese. Once cooked, halloumi takes on a crispy exterior and soft interior with an enhanced flavor. It’s super popular for grilling or pan-frying, because instead of melting, it turns into the ultimate soft, cheesy snack.
Katerina’s Recipe Tips
- Cutting the Vegetables: Whatever veggies you use, from the ones suggested here to red onions and bell peppers, too, make sure to prep them so they are in large, relatively flat pieces. This way, they’ll be easy to grill without falling through the grates, and it gives them plenty of space for those gorgeous char marks.
- Consider a Grill Basket: If you want to use small ingredients like sliced red bell peppers, cherry tomatoes, or fingerling potatoes, you can use a grill basket to keep them in place, or make one out of heavy-duty foil pierced with a fork. This is actually one of my favorite ways to cook vegetables on a grill.
- Pre-Cook Tough Veggies: This recipe can be made with root vegetables like winter squash. If you do, you could par-boil them first for 5 minutes; that way, they’re more likely to be tender after grilling.
- Serve Cold: You can serve grilled vegetables and halloumi cheese cold, as leftovers the following day. Salad dishes like this one are awesome even when chilled or at room temperature.
Side Dish Ideas
- Pizza: This easy grilled pizza is topped with chicken, mushrooms, and onions. It’s perfect for serving anytime, especially with a grilled vegetables platter.
- Grilled Chicken: Juicy grilled lemon chicken is a way to add more protein to this summer meal. My chipotle chicken salad is another great side.
- Pork: This recipe pairs nicely with juicy air fryer pork chops or my tasty instant pot pork tenderloin.
- Potatoes: What could be more tempting than a side of tender potatoes? Make some grilled potatoes in foil for a flavor-packed side that goes with just about anything.
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Grilled Vegetables
Grilled vegetables are tossed with cubes of halloumi cheese and a simple herb dressing, making this vegetarian dish a summertime favorite.
Ingredients
- 1 pound eggplant, sliced into ½-inch thick rounds
- 1 large zucchini, halved lengthwise
- 1 head radicchio, quartered
- 8 ounces block halloumi cheese, cut into 1-inch thick slices
- ¼ cup extra virgin olive oil, divided
- salt and freshly ground black pepper, to taste
- 3 tablespoons honey
- ½ tablespoon minced fresh thyme
- ½ tablespoon minced fresh rosemary
- ½ teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- chopped fresh parsley, for garnish
Instructions
- Prep. Brush the grill grates with oil and preheat the grill to HIGH.
- Prepare the vegetables. Meanwhile, brush the vegetables and the cheese with a bit of olive oil and season them with salt and pepper.
- Grill. Place the eggplant rounds, the zucchini, the radicchio, and the cheese slices on the grill. Cover the grill and cook the vegetables and cheese, flipping them over as needed, for about 8 to 10 minutes, or until the vegetables are tender and slightly charred. The radicchio will be done before the rest of the veggies; just remove it from the grill and continue to cook the rest.
- Make the dressing. In the meantime, in a large bowl, whisk together the honey, thyme, rosemary, lemon zest, lemon juice, garlic, salt, and pepper. Whisk in the remaining oil and then set aside.
- Cut the vegetables. Remove the grilled vegetables from the grill and transfer them to a cutting board. Cut up the veggies and cheese into about 1 to 2-inch pieces and transfer them to the bowl with the honey dressing; gently toss to combine.
- Serve. Taste for salt and pepper, and adjust accordingly. Garnish with parsley and serve.
Nutrition
Calories: 273kcal | Carbohydrates: 18g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 471mg | Potassium: 475mg | Fiber: 3g | Sugar: 13g | Vitamin A: 171IU | Vitamin C: 19mg | Calcium: 407mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Make Grilled Vegetables
- Prep the grill, veggies, and cheese. To begin, brush the grill grates with oil, and preheat the gas grill to medium-high or high heat. Meanwhile, brush a little olive oil over the vegetables and halloumi (you may want to pat them dry with paper towels first). Sprinkle with salt and pepper.
- Grill! Arrange the vegetables and cheese on the hot grill. Cover and let everything cook for 8-10 minutes, flipping halfway through. The radicchio will probably be done before the rest of the ingredients; if so, just take it off the grill and set it aside while everything else finishes up.
- Make the dressing. Combine the honey, herbs, lemon zest and juice, garlic, salt, and pepper. Mix together, and then drizzle in the oil and give it all a good whisk. I like to do this in a big mixing bowl so that I can add the veggies and cheese right to the dressing when they’re cooked.
- Cut and dress the vegetables and cheese. Once they are cooked, remove the ingredients from the grill and place them on a cutting board. Using a sharp knife, cut the vegetables and cheese into 1-inch to 2-inch chunks and place them in the bowl with the dressing. Toss gently to coat.
- Enjoy! Taste the dish for salt and pepper, adjust if needed, and then serve, garnished with parsley.
How to Store and Reheat Leftovers
- Fridge: Leftover grilled vegetables with halloumi should be stored in the fridge, in an airtight container. It will keep for 3-4 days.
- To reheat: You can add the leftovers to a skillet over medium heat and cook them until just warm.
Can I Freeze This?
I can’t recommend freezing grilled vegetables since their texture depends heavily on crisp-tender vegetables. After freezing and thawing, the vegetables will become mushy and watery, not very appetizing.
