Name: Grilled Halloumi Veggie Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 8 ounces (225g) Halloumi Cheese, preferably full-fat; 2 medium Bell Peppers (about 1 ½ cups chopped), assorted colors; 2 medium Zucchini (about 1 ½ cups chopped); 1 medium Red Onion (about ½ cup sliced); 1 pint (about 2 cups) Cherry Tomatoes; 1 medium Cucumber (about 1 cup diced); ¼ cup Extra virgin Olive Oil; 2 tablespoons Freshly squeezed Lemon Juice; 1 teaspoon Dried Oregano; ½ teaspoon Dried Thyme; ½ teaspoon Garlic Powder; Salt to taste (sea salt or kosher salt recommended); Black Pepper to taste, freshly ground; Cooked quinoa, couscous, or mixed greens; Fresh parsley; Fresh mint; Crumbled feta cheese; Toasted pine nuts

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Introduction

The Grilled Halloumi Veggie Bowl is a vibrant and flavorful dish that combines smoky grilled vegetables with salty, golden halloumi cheese. Perfect for a light lunch or a satisfying dinner, this bowl can be customized with your favorite grains or greens for a wholesome meal.

A white bowl contains four main layers: the bottom layer is a green, grainy textured base, likely made of herbs or grains. On the left side, there is a heap of bright red, roasted cherry tomatoes with some browning showing they are cooked. On the right side, there are several thin slices of fresh cucumber arranged in a fan shape, topped with a dollop of creamy white sauce sprinkled with green herbs and seasoning. In the center and foreground, there are golden-brown grilled cheese cubes with visible grill marks, garnished with chopped green herbs. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (225g) halloumi cheese
2 medium bell peppers (about 1 ½ cups chopped), any color
2 medium zucchini (about 1 ½ cups chopped)
1 medium red onion (about ½ cup sliced)
1 pint cherry tomatoes (about 2 cups)
1 medium cucumber (about 1 cup diced)
¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Optional base: cooked quinoa, couscous, or mixed greens
Optional garnishes: fresh parsley, fresh mint, crumbled feta cheese, toasted pine nuts

Instructions

Step 1: Wash and chop the vegetables. Cut bell peppers into 1-inch pieces, slice zucchini into ½-inch rounds or planks, slice the red onion into wedges or thick rings, leave cherry tomatoes whole, and dice the cucumber. Set cucumber aside for later.
Step 2: Remove halloumi from packaging and pat dry with paper towels. Slice into ½-inch thick slices.
Step 3: In a large bowl, toss bell peppers, zucchini, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. This marinade is optional but enhances flavor and tenderness.
Step 4: Preheat grill to medium-high heat (375-450°F or 190-230°C). Clean and oil grill grates to prevent sticking.
Step 5: Grill marinated vegetables in a single layer for 3-5 minutes per side until tender-crisp with grill marks. Grill cherry tomatoes in a basket or on foil for 3-4 minutes until softened and blistered slightly.
Step 6: Grill halloumi slices for 2-3 minutes per side until golden brown with grill marks. Watch carefully to avoid burning; cheese should soften but keep its shape.
Step 7: While grilling, whisk together remaining 2 tablespoons olive oil, lemon juice, oregano, thyme, garlic powder, salt, and black pepper in a small bowl. Adjust seasoning to taste.
Step 8: Assemble the bowls by dividing your choice of cooked quinoa, couscous, or mixed greens among serving bowls. Top with grilled vegetables, halloumi slices, and diced cucumber.
Step 9: Drizzle the lemon-herb dressing over the bowls. Garnish with fresh parsley, mint, crumbled feta, or toasted pine nuts if desired. Serve immediately and enjoy!

Tips & Variations

Use grape tomatoes if cherry tomatoes are unavailable; they grill just as well.
For a vegan option, substitute halloumi with firm tofu and marinate similarly before grilling.
Fresh garlic can replace garlic powder in the dressing for a punchier flavor.
Add a pinch of chili flakes to the dressing for a subtle spicy kick.
Toast pine nuts lightly in a dry pan to enhance their flavor before garnishing.

Storage

Store any leftover grilled vegetables and halloumi in an airtight container in the refrigerator for up to 3 days. Keep the cucumber and dressing separate to maintain freshness. Reheat gently in a skillet or microwave before assembling the bowl again for best results.

How to Serve

A white bowl filled with three main sections: the bottom layer is a green, textured mixture that looks like a grain or herb base; on top of this, there are golden-brown grilled cheese cubes with visible char marks scattered centrally. To the left, there are bright red roasted cherry tomatoes with some charred spots, giving a glossy and slightly wrinkled texture. On the right side, there are thin, fresh green cucumber slices partly covered with a dollop of creamy white sauce sprinkled with green herbs and reddish spices. Small green herb pieces are scattered over the dish, adding freshness. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill halloumi indoors?

Yes, you can grill halloumi on a grill pan or a non-stick skillet over medium-high heat if you don’t have access to an outdoor grill. Just ensure you get good sear marks by not overcrowding the pan and letting the cheese cook undisturbed for a few minutes per side.

What can I use instead of halloumi cheese?

Firm tofu makes a great substitute if you prefer a plant-based option. Press and marinate it similarly before grilling. Paneer is another cheese that grills well, though it has a milder flavor compared to halloumi.