Grilled Halloumi Cheese Steak (Printable)

Thick halloumi slices grilled until golden, topped with charred Mediterranean vegetables and fresh herbs. Vegetarian and gluten-free.

# What You Need:

→ Cheese

01 - 400 g halloumi cheese, sliced into 1/2 inch thick steaks

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 small zucchini, sliced into rounds
05 - 1 small red onion, sliced into wedges
06 - 1 cup cherry tomatoes, halved

→ Marinade & Dressing

07 - 2 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 clove garlic, minced
10 - 1 tsp dried oregano
11 - Salt and black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add the bell peppers, zucchini, and red onion; toss to coat.
03 - Grill the vegetables for 3-5 minutes per side, or until tender and lightly charred. Remove and set aside.
04 - Place the halloumi slices on the grill. Grill for 2-3 minutes per side until golden and grill-marked.
05 - Arrange the grilled halloumi steaks on a serving platter. Top with the grilled vegetables and scatter cherry tomatoes over the top.
06 - Garnish with fresh parsley and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Halloumi has a high melting point, so it gets gorgeously caramelized without turning into a puddle.
  • The whole thing comes together in under 30 minutes, making it perfect for weeknight dinners when you want something that feels restaurant-worthy.
  • It's naturally vegetarian but substantial enough that meat-eaters won't miss a thing.
02 -
  • Halloumi squeaks between your teeth when it's fresh and raw, but that disappears on the grill; if it doesn't squeak, you likely have an older block that won't grill as well.
  • Marinating the vegetables while the grill heats is the difference between bland and luminous; those few minutes let the oil and vinegar do their magic.
03 -
  • Pat your halloumi slices dry with paper towels before grilling; excess moisture creates steam instead of the golden crust you're after.
  • Add a pinch of sumac or za'atar as a garnish instead of just parsley if you want to amp up the Mediterranean feel and add a subtle tartness.
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