Description
A vibrant and flavorful summer dish featuring citrus-marinated halloumi cheese paired with perfectly grilled vegetables. The halloumi is infused with fresh orange and lemon juices and zest, combined with oregano and garlic, then grilled alongside colorful bell peppers, zucchini, yellow squash, and red onion for a healthy, satisfying meal.
Ingredients
Scale
Cheese and Marinade
- 8 ounces halloumi cheese, sliced into ½-inch thick pieces
- 1 orange, juiced and zested
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 small red onion, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Marinade: In a bowl, whisk together the orange juice, lemon juice, orange zest, lemon zest, olive oil, oregano, garlic powder, salt, and pepper until well combined. Add the halloumi slices and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 2 hours for a stronger taste.
- Preheat the Grill: Set your grill or grill pan over medium-high heat and allow it to heat up fully to ensure ideal grilling conditions.
- Prepare the Vegetables: While the grill heats, place the red bell pepper strips, zucchini rounds, yellow squash rounds, and red onion wedges into a mixing bowl. Drizzle with a little olive oil and season with salt and pepper, then toss to coat evenly.
- Grill Halloumi and Vegetables: Place the marinated halloumi slices on the hot grill and cook for 2 to 3 minutes per side until they develop a golden-brown crust with slight charring. At the same time, grill the vegetables for 4 to 5 minutes, turning occasionally to ensure they become tender and develop attractive grill marks.
- Plate and Garnish: Remove the halloumi and grilled vegetables from the grill. Arrange them artfully on a serving platter and sprinkle with freshly chopped parsley for a bright, fresh finish. Serve warm as a main or side dish.
Notes
- Marinating the halloumi for longer than 2 hours is not recommended as it may start to break down the cheese texture.
- If you don’t have a grill or grill pan, you can use a cast-iron skillet or broil the halloumi and vegetables in the oven for similar results.
- This dish is perfect for a light summer lunch or a flavorful vegetarian main course.
- Adjust seasoning according to taste; halloumi is naturally salty, so use salt sparingly.
- Fresh herbs such as mint or basil can also be used for garnish to add extra aroma and flavor.
