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+ servings
Grilled salad ingredients in an oval dish.

Grilled Vegetables with Halloumi

Katerina | Diethood
Grilled Vegetables with Halloumi are dressed with the ultimate easy herb dressing, making this vegetarian grilled salad a summertime favorite.
Servings : 6
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



  • 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.


Calories: 273 kcal | Carbohydrates: 18 g | Protein: 11 g | Fat: 19 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Sodium: 471 mg | Potassium: 475 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 171 IU | Vitamin C: 19 mg | Calcium: 407 mg | Iron: 1 mg

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.

Course: Appetizer / Lunch / Dinner
Cuisine: American
Keyword: dinner ideas, grilled halloumi cheese, grilled vegetables salad