Grilled Halloumi with Roasted Veggies & Lemon Dressing

Grilled Halloumi with Roasted Veggies & Lemon Dressing

ByLaura

There’s something magical about the sound of halloumi hitting a hot grill. The sizzle, the golden crust forming on the outside while the inside stays wonderfully soft, almost springy. Add to that a colorful array of roasted vegetables caramelized to perfection, finished with a bright lemon dressing that ties everything together, and you’ve got a dish that tastes like sunshine on a plate. This is the kind of meal that feels rustic yet refined, cozy yet vibrant — and trust me, you’re going to love every bite.

Behind the Recipe

This recipe was born out of warm summer evenings when I wanted something light yet satisfying. Halloumi, with its unique ability to hold up on the grill without melting away, became my go-to protein for vegetarian nights. Pairing it with roasted vegetables came naturally, since their sweetness perfectly balances the salty bite of the cheese. The lemon dressing? That was my way of making everything feel fresh and lively, like a Mediterranean escape without leaving the kitchen.

Recipe Origin or Trivia

Halloumi originates from Cyprus and has long been cherished across the Mediterranean. Traditionally made from sheep’s and goat’s milk, this cheese is famous for its “squeaky” texture and high melting point. That’s why it can be grilled or pan-fried without losing its shape. Roasted vegetables, meanwhile, are a timeless staple across Mediterranean cuisines, from Greek taverna spreads to Levantine mezze platters. The marriage of grilled halloumi with roasted veggies celebrates the best of this region’s love for bold flavors, simple techniques, and wholesome ingredients.

Why You’ll Love Grilled Halloumi with Roasted Veggies & Lemon Dressing

This dish is more than just beautiful — it’s practical, versatile, and a total crowd-pleaser.

Versatile: Works as a main course, side dish, or even part of a mezze spread.
Budget-Friendly: Uses simple, affordable vegetables and halloumi.
Quick and Easy: Roasting and grilling come together in under an hour.
Customizable: Swap veggies based on the season or your favorites.
Crowd-Pleasing: Perfect for dinner parties and family meals alike.
Make-Ahead Friendly: Prep the veggies and dressing in advance for easy assembly.
Great for Leftovers: The flavors deepen overnight, making it even better the next day.

Print
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Grilled Halloumi with Roasted Veggies & Lemon Dressing

Grilled Halloumi with Roasted Veggies & Lemon Dressing

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling & Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

A vibrant Mediterranean-inspired dish featuring golden grilled halloumi paired with caramelized roasted vegetables and finished with a refreshing lemon dressing.

Ingredients

Scale
  • 250 g Halloumi cheese, sliced thick
  • 2 medium Zucchini, sliced into half-moons
  • 1 large Red Bell Pepper, cut into strips
  • 1 large Yellow Bell Pepper, cut into strips
  • 1 medium Red Onion, cut into wedges
  • 200 g Cherry Tomatoes, whole
  • 3 tbsp Olive Oil
  • 2 Garlic Cloves, minced
  • Salt and Black Pepper, to taste
  • 3 tbsp Lemon Juice, fresh
  • 1 tsp Honey
  • 1 tsp Dijon Mustard
  • 2 tbsp Fresh Parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C) and heat grill or grill pan over medium-high heat.
  2. Toss zucchini, peppers, onion, tomatoes, garlic, olive oil, salt, and pepper in a large bowl until coated.
  3. Spread vegetables on a baking sheet and roast for 25–30 minutes until golden and tender.
  4. Grill halloumi slices for 2–3 minutes per side until golden with grill marks.
  5. Whisk lemon juice, honey, Dijon mustard, and olive oil into a dressing.
  6. Toss roasted vegetables with parsley and drizzle with the lemon dressing.
  7. Arrange grilled halloumi with veggies, serve warm, and enjoy.

Notes

  • Pat halloumi dry before grilling for the best crust.
  • Do not overcrowd the baking sheet to ensure vegetables roast instead of steam.
  • Always add the lemon dressing just before serving for fresh, vibrant flavor.

Nutrition

  • Serving Size: 1 plate
  • Calories: 320
  • Sugar: 6 g
  • Sodium: 620 mg
  • Fat: 21 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 35 mg

Keywords: grilled halloumi, roasted vegetables, Mediterranean recipe, lemon dressing, vegetarian dinner

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Chef’s Pro Tips for Perfect Results

To make sure your dish shines every single time, here are some insider tips:

  1. Pat the halloumi dry before grilling so it develops a golden crust instead of steaming.
  2. Roast vegetables at high heat (around 400°F/200°C) to caramelize their edges.
  3. Slice halloumi into even pieces so they cook uniformly.
  4. Always add the lemon dressing right before serving to keep flavors vibrant.
  5. Don’t overcrowd the roasting pan — give veggies space to brown.

ding">Kitchen Tools You’ll Need

Before diving in, here are the tools that will make cooking easier:

  • Grill pan or outdoor grill: For those signature halloumi grill marks.
  • Large baking sheet: To roast vegetables evenly.
  • Mixing bowl: For tossing veggies with oil and seasoning.
  • Sharp knife: To cut vegetables and halloumi neatly.
  • Whisk or small jar: For preparing the lemon dressing.

Ingredients in Grilled Halloumi with Roasted Veggies & Lemon Dressing

This dish shines when each ingredient plays its part, creating harmony in every bite.

  1. Halloumi Cheese: 250 g, sliced into thick pieces, brings salty richness and that signature squeak.
  2. Zucchini: 2 medium, sliced into half-moons, adds a mild earthy sweetness.
  3. Red Bell Pepper: 1 large, cut into strips, for vibrant color and natural sweetness.
  4. Yellow Bell Pepper: 1 large, cut into strips, adds brightness and crunch.
  5. Red Onion: 1 medium, cut into wedges, caramelizes beautifully and adds depth.
  6. Cherry Tomatoes: 200 g, left whole, burst with juicy sweetness when roasted.
  7. Olive Oil: 3 tbsp, for roasting and grilling, enhances flavor and helps with caramelization.
  8. Garlic Cloves: 2, minced, to infuse roasted vegetables with savory aroma.
  9. Salt and Black Pepper: To taste, for seasoning.
  10. Lemon Juice: 3 tbsp, fresh, for a zesty dressing.
  11. Honey: 1 tsp, to balance acidity in the dressing.
  12. Dijon Mustard: 1 tsp, adds creaminess and tang to the dressing.
  13. Fresh Parsley: 2 tbsp, chopped, for a burst of herbal freshness.

ding">Ingredient Substitutions

Sometimes you might need to swap — here are easy alternatives:

  • Halloumi Cheese: Try paneer or firm feta grilled carefully.
  • Zucchini: Use eggplant slices.
  • Bell Peppers: Swap with poblano or sweet mini peppers.
  • Red Onion: Use shallots or white onion.
  • Honey: Maple syrup works beautifully too.
  • Fresh Parsley: Try fresh mint or basil for a different twist.

Ingredient Spotlight

Halloumi: With its salty bite and grill-friendly texture, halloumi is the star. Its golden crust and chewy inside create a contrast that makes this dish unforgettable.

Lemon Juice: Fresh lemon juice brings brightness and lifts the richness of the cheese and roasted vegetables, making every bite refreshing.

ding">Instructions for Making Grilled Halloumi with Roasted Veggies & Lemon Dressing

This dish comes together in a few easy steps, making it both fun and rewarding.

  1. Preheat Your Equipment: Set oven to 400°F (200°C). Preheat your grill or grill pan over medium-high heat.
  2. Combine Ingredients: Toss zucchini, peppers, onion, cherry tomatoes, garlic, olive oil, salt, and pepper in a large bowl until evenly coated.
  3. Prepare Your Cooking Vessel: Spread vegetables on a baking sheet in a single layer.
  4. Assemble the Dish: Roast vegetables in the oven for 25–30 minutes until golden and tender.
  5. Cook to Perfection: While veggies roast, grill halloumi slices for 2–3 minutes per side until golden with grill marks.
  6. Finishing Touches: Whisk lemon juice, honey, Dijon mustard, and a drizzle of olive oil to make dressing. Toss roasted veggies with parsley and drizzle dressing over everything.
  7. Serve and Enjoy: Arrange grilled halloumi alongside veggies, serve warm, and savor every bite.

Texture & Flavor Secrets

The magic of this dish lies in contrasts. The halloumi offers a salty chewiness that pairs perfectly with the caramelized sweetness of roasted vegetables. The lemon dressing adds a bright, zesty punch that cuts through richness, while fresh parsley ties it all together with freshness. Each forkful brings a mix of soft, crispy, juicy, and tangy notes that keep you going back for more.