What vegetables go well with halloumi cheese?

Halloumi pairs beautifully with vegetables that caramelize and soften when roasted. Bell peppers, zucchini, eggplant, cherry tomatoes, and red onions are popular choices. Seasonal options like asparagus in spring or sweet potatoes in autumn also work wonderfully in grilled halloumi with roasted veggies.

How do you grill halloumi with roasted vegetables?

Roast your vegetables first at a high temperature until tender and slightly charred. While they finish in the oven, grill the halloumi slices on a hot grill pan or outdoor grill for 2–3 minutes per side. Combine them while still hot so the flavors blend together.

What can you have grilled halloumi with?

Grilled halloumi with roasted veggies is delicious on its own but can also be served with warm pita bread, couscous, quinoa, or fresh salads. It’s also great as part of a mezze platter with hummus, tzatziki, and marinated olives.

What is halloumi made of?

Traditional halloumi is made from a mixture of goat’s and sheep’s milk, sometimes with added cow’s milk. It’s known for its firm, layered texture and high melting point, which makes it ideal for grilling or pan-frying without losing its shape.

"Grilled Halloumi with Roasted Veggies

Name: Grilled Halloumi with Roasted Veggies: Simple & Flavor-Packed Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 block of halloumi cheese (about 225g), sliced into ½-inch slabs; 2 zucchini, sliced into rounds; 2 bell peppers (red and yellow), sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 3 tbsp extra-virgin olive oil; 1 tsp dried oregano; ½ tsp smoked paprika; Salt and black pepper to taste; Fresh lemon juice, for serving; Fresh herbs (like parsley or mint), for garnish

Description

Golden, crispy halloumi meets sweet, caramelized vegetables in this Mediterranean-inspired dish that’s as satisfying as it is simple. Whether served as a main or hearty side, this recipe brings sunshine to your plate.

Ingredients

Scale

1 block of halloumi cheese (about 225g), sliced into ½-inch slabs
2 zucchini, sliced into rounds
2 bell peppers (red and yellow), sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
3 tbsp extra-virgin olive oil
1 tsp dried oregano
½ tsp smoked paprika
Salt and black pepper to taste
Fresh lemon juice, for serving
Fresh herbs (like parsley or mint), for garnish

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Instructions

Preheat oven to 425°F (220°C).
Chop vegetables into similar-sized pieces for even roasting.
In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tbsp olive oil, oregano, smoked paprika, salt, and pepper.
Spread vegetables on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway through.
While veggies are roasting, pat halloumi slices dry and brush lightly with remaining olive oil.
Heat a grill pan or outdoor grill over medium-high heat.
Grill halloumi for 2–3 minutes per side until golden brown with grill marks.
Optional: In the final minutes of roasting, place grilled halloumi on top of veggies in the oven to let flavors meld.
Remove from oven and transfer to a serving platter.
Drizzle with lemon juice, garnish with fresh herbs, and serve warm.

Notes

For best results, use authentic Cypriot halloumi and fresh seasonal vegetables. Pat halloumi dry before grilling for optimal crispiness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grill & Roast
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate
Calories: 390
Sugar: 6g
Sodium: 820mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 20g
Cholesterol: 40mg