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