If you’re searching for a showstopping vegetarian main or an impressive side dish that captures the vibrant charm of summer, look no further than the Grilled Vegetable and Halloumi Stack. This beautiful stack layers smoky, grill-marked veggies with hearty slices of halloumi cheese, all finished with fragrant basil and a splash of balsamic. With its bright Mediterranean flavors and eye-catching presentation, it’s a dish that brings people together and turns even an ordinary weeknight into a celebration.
Ingredients You’ll Need
It’s remarkable how a handful of fresh, everyday ingredients can transform into something unforgettable. Each element in the Grilled Vegetable and Halloumi Stack has a job: from adding smoky depth or vibrant color, to providing that oozy, salty bite of cheese that makes this stack a star.
- Zucchini: Adds subtle flavor and a creamy texture when grilled, serving as a tender base layer.
- Eggplant: Absorbs grilled flavors beautifully, becoming rich and silky in every bite.
- Red Bell Pepper: Gives a sweet, smoky edge and a pop of color to brighten your stack.
- Yellow Bell Pepper: Adds sunny hues and balances the other veggies with mild sweetness.
- Red Onion: Grills up tender and just a little bit caramelized—perfect for tucking into layers.
- Halloumi Cheese: This firm, grillable cheese brings incredible saltiness and a satisfyingly chewy texture.
- Olive Oil: Essential for helping everything caramelize and char beautifully on the grill.
- Balsamic Vinegar: Offers a gentle, tangy kick that ties all the flavors together.
- Dried Oregano: Lends classic Mediterranean aroma and earthiness to the veggies.
- Salt and Black Pepper: Simple seasonings that bring out the best in all the ingredients.
- Fresh Basil Leaves: A fragrant finishing touch that infuses each stack with freshness.
How to Make Grilled Vegetable and Halloumi Stack
Step 1: Prep the Vegetables and Cheese
Start by slicing the zucchini and eggplant into 1/4-inch rounds, and cut your bell peppers into thick strips. Slice the red onion into rings and the halloumi into chunky 1/2-inch pieces. Uniform pieces grill more evenly, making your Grilled Vegetable and Halloumi Stack as stunning as it is delicious.
Step 2: Marinate for Maximum Flavor
In a big bowl, toss all the sliced vegetables (leave the halloumi aside for now) with olive oil, balsamic vinegar, dried oregano, salt, and pepper. The brief marination helps each vegetable soak up the herby, tangy dressing—it’s a step you don’t want to skip for big flavor in every layer.
Step 3: Grill the Vegetables
Preheat your grill or grill pan to medium-high heat. Once hot, grill the marinated vegetables in batches, about 3 to 4 minutes per side, until they’re tender with gorgeous charred edges. The transformation is magical; those grill marks mean concentrated flavor and beautiful presentation.
Step 4: Grill the Halloumi
Pop your halloumi slices on the grill and cook for roughly 2 minutes per side. You’ll know they’re ready when they’re golden, slightly crispy, and have those irresistible grill marks. The cheese holds its shape, providing an anchor for your Grilled Vegetable and Halloumi Stack.
Step 5: Assemble the Stack
Now comes the fun part: stack alternating layers of grilled vegetables and halloumi on each plate, starting with a slice of eggplant or zucchini as your base. Keep going, layering color and flavor, until everything is used. Each stack is a little work of art that promises big taste in every bite.
How to Serve Grilled Vegetable and Halloumi Stack
Garnishes
Scatter plenty of fresh basil leaves over each stack for a pop of green, and don’t hold back—a drizzle of extra balsamic glaze just before serving adds shine and a welcome burst of tangy sweetness. This finishing touch brings everything together and makes your Grilled Vegetable and Halloumi Stack extra special.
Side Dishes
Pair this dish with a simple lemony couscous, fluffy quinoa, or warmed pita bread. A crisp green salad with a squeeze of lemon is always refreshing, or go all-in with a spread of Mediterranean mezze—think hummus, olives, and marinated tomatoes—for a full feast.
Creative Ways to Present
You can make mini stacks for party appetizers or plate one grand stack as a vegetarian centerpiece. Serve warm or at room temperature—this dish shines either way. For extra flair, try tying a chive around each stack, or sprinkle with toasted pine nuts for crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled Vegetable and Halloumi Stack, let it cool to room temperature before packing layers into an airtight container. Store in the refrigerator; the flavors meld even more overnight, making leftovers a lovely lunch option.
Freezing
Freezing isn’t recommended for this dish, as halloumi and grilled vegetables can turn watery and lose their signature texture. The stack is best enjoyed fresh or stored in the fridge for up to three days.
Reheating
To reheat, simply warm the stacks in a 350°F (175°C) oven for about 10 minutes, or until everything is hot and the halloumi is soft again. If you’re in a rush, a few minutes in the microwave will work, though a quick oven reheat keeps things tastier.
FAQs
Can I use other vegetables in the Grilled Vegetable and Halloumi Stack?
Absolutely! This dish is wonderfully flexible. Try grilled mushrooms, asparagus, or summer squash based on what’s fresh and in season. Just keep everything sliced to similar thickness for even grilling and stacking.
Is there a substitute for halloumi cheese?
Halloumi’s firm, briny texture is unique, but you can swap in paneer or a thick slice of feta in a pinch. Just know that only halloumi and paneer truly hold up to grilling without melting away.
Do I need a grill to make this dish?
Not at all! A stovetop grill pan gives you those signature grill marks, but you can also use a broiler or even roast the vegetables on a baking sheet. The stack will still taste fantastic.
Can I make the Grilled Vegetable and Halloumi Stack ahead of time for a dinner party?
Yes! You can grill all components a day ahead, cool, and store them separately. Stack and warm through just before serving, then finish with fresh basil and balsamic glaze for maximum wow factor.
Is the Grilled Vegetable and Halloumi Stack suitable for meal prep?
Definitely! These stacks are sturdy and reheat well, making them a perfect addition to your meal prep routine. Layer them in containers with a side of grains or salad for a grab-and-go option that’s both wholesome and satisfying.
Final Thoughts
If you’re ready to make your grill (or grill pan) the gateway to bold flavors and beautiful presentations, give this Grilled Vegetable and Halloumi Stack a try. It’s a stunning, satisfying centerpiece for any meal, sure to become one of your go-to favorites!
Print
Grilled Vegetable and Halloumi Stack Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Vegetable and Halloumi Stack is a delightful Mediterranean-inspired dish that combines the smoky flavors of grilled vegetables with the savory richness of halloumi cheese. It’s a perfect option for vegetarians and a great addition to any summer grilling menu.
Ingredients
Vegetables:
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into thick strips
- 1 yellow bell pepper, cut into thick strips
- 1 red onion, cut into thick rings
Other:
- 8 oz halloumi cheese, sliced into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
- Prepare Vegetables: Toss zucchini, eggplant, bell peppers, and red onion with olive oil, balsamic vinegar, oregano, salt, and pepper in a large bowl.
- Grill Vegetables: Grill vegetables in batches for 3–4 minutes per side until tender and charred.
- Grill Halloumi: Grill halloumi slices for about 2 minutes per side until golden and grill-marked.
- Assemble: Stack alternating layers of grilled vegetables and halloumi on a plate, starting with eggplant or zucchini as a base. Continue stacking until all components are used.
- Garnish and Serve: Garnish with fresh basil leaves and serve warm or at room temperature.
Notes
- You can drizzle with extra balsamic glaze before serving for added flavor.
- This dish works well as a main or a hearty side.
- Substitute any of the vegetables based on what’s in season.
Nutrition
- Serving Size: 1 stack
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 35mg
