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
Scale
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
