When the hot weather rolls in, you need light, yet satisfying meals like this one! Grilled Vegetables with Halloumi are dressed with the ultimate easy herb dressing, making this vegetarian grilled salad a summertime favorite.
A Flavorful Main-Course Summer Salad, in Minutes!
You know the drill: you get done with work, you slog home through the heat, and then you look in the fridge for something – anything – that’s not going to take forever (or heat up the house) to serve for dinner. If this sounds like you, then this easy grilled veggie salad might be the perfect answer to your dinnertime blues!
Cooked outside on the grill, or inside on a grill pan, it only takes a few minutes to pull together, and the results are out of this world! Savory eggplant, zucchini, and radicchio are lightly charred on the grill and dressed in a beautiful blend of olive oil, honey, lemon, and fresh herbs. The salty-tangy grilled halloumi cheese cooks up crispy on the outside, and soft on the inside. Basically, it’s the perfect vegetarian protein.
Trust me, if you serve this for dinner, your tastebuds and your body will thank you! It’s light, yet filling. Appetizing, but super easy. And, did I mention quick? You’ve got to make this! Also, don’t worry about the produce because you can make grilled vegetables with halloumi using whatever vegetables you’ve got on hand.
Sidenote: Want more grilled salads? Check out this Grilled Zucchini Salad with Corn and Tomatoes, and my Grilled Chipotle Chicken Salad. 🥗
This recipe is so flexible, friends! While I’ve selected one of my favorite veggie blends for flavor and texture, you can really use anything that you have. So, hit the farmer’s market or produce section, and choose whatever appeals to you. I promise, it’s all gonna be delicious.
- Eggplant: Wash and slice the eggplant into ½-inch-thick rounds.
- Zucchini: Cut the zucchini into halves, lengthwise.
- 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! It is so flavorful, and good for you, too. You’ll need a bit for brushing onto the vegetables and halloumi, and some for the dressing as well.
- Salt and Pepper
- Honey: A bit of your favorite honey is just right for sweetening and balancing the tangy dressing. Maple syrup would be great, too!
- Herbs: For this dish, I used fresh thyme and fresh rosemary, minced (leaves only). You could definitely substitute other herbs like cilantro, basil, etc.
- Lemon: Zest and juice, if possible. (If not, just go with juice.)
- Garlic: Grilled vegetables with halloumi tastes best if you use fresh garlic , but pre-minced garlic in a jar would also be fine. Garlic powder would do in a pinch, but it’s a little more “toasted” and less fresh tasting.
- Parsley: Chopped fresh parsley is 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, along with an addictively enhanced flavor. It’s super popular for grilling or pan-frying, because instead of melting, it turns into the ultimate soft, cheesy snack.
Time to Grill!
Now for the fun part: cooking! Let’s fire up the grill and get this dish going. They only take a few minutes to cook, making this quick meal a great option for busy weeknights. Goodbye, fast food!
- Prep the Grill, Veggies, and Cheese. To begin, brush the grill grates with oil, and preheat the grill to high heat. While the grill is heating up, brush some 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 eggplant, zucchini, radicchio, and halloumi slices on the grill to cook. Cover the grill, and let everything cook for 8 – 10 minutes, flipping halfway through the cooking time. 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. Where would this recipe be without the mouthwatering herb dressing? To make it, just combine the honey, herbs (except parsley), 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. Take all of the ingredients off of the grill once they are cooked, 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.
Tips for Success
Before you start, what else should you know about making grilled vegetables with halloumi? Good question! And you’re in the right place. Read on for my favorite helpful hints for making this simple meal.
- Cutting the Vegetables: Whichever veggies you use, 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 grape tomatoes or fingerling potatoes, you can use a grill basket to keep them in place – or make a grill basket out of heavy-duty foil pierced with a fork. 👏
- Pre-Cook Tough Veggies: It’s totally possible to make this recipe with root vegetables and winter squash, but if you do, you will want to par-boil them first for 5 to 10 minutes, that way, they’re more likely to be tender after grilling.
- Serve Cold: Don’t be afraid to serve grilled vegetables and halloumi cold, as leftovers the following day. Salady dishes like this one are awesome even when served cold.
Yummy Side Dish Ideas
As long as you’re grilling, why not make the grill do double duty? Here are some easy recipes you can grill up to go with your vegetables and halloumi.
- Pizza: This Easy Grilled Pizza is topped with chicken, mushrooms, and onions – perfect for serving anytime.
- Chicken: Adding juicy Grilled Lemon Chicken to the menu is a scrumptious way to add more protein to this healthy meal.
- Pork: This recipe pairs wonderfully with juicy Air Fryer Pork Chops.
- Potatoes: What could be more tempting than a side of tender, earthy potatoes? Make some Garlic Herb Grilled Potatoes in Foil for a satisfying, healthy carb.
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 four to five days.
- To reheat: You can just throw the leftovers in a skillet over medium heat, and heat until warmed through.
Can I Freeze This?
I can’t recommend freezing this dish, since it really depends a lot on the crisp-tender veggies for texture. After freezing and thawing, the vegetables would become mushy and watery – not very appetizing!
Grilled Vegetables with Halloumi
- 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 fresh ground black pepper, to taste
- 3 tablespoons honey
- ½ tablespoon minced fresh thyme
- ½ tablespoon minced fresh rosemary
- ½ teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- chopped fresh parsley, for garnish
- Brush the grill grates with oil and preheat grill to HIGH.
- Brush the vegetables and cheese with a bit of olive oil and season with salt and pepper.
- Place the eggplant rounds, the zucchini, radicchio, and the cheese slices on the grill.
- Cover the grill and cook the vegetables and cheese, flipping them over as needed; cook for about 8 to 10 minutes, or until vegetables are tender and slightly charred. Radicchio will be done before the rest of the veggies; just remove it from the grill and continue to cook the rest.
- In the meantime, in a large bowl whisk together the honey, thyme, rosemary, lemon zest, lemon juice, garlic, salt, and pepper. Whisk in remaining oil. Set aside.
- Remove vegetables from the grill and transfer 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.
- Taste for salt and pepper; adjust accordingly.
- Garnish with parsley and serve.
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.