Description
A delicious medley of grilled halloumi cheese and roasted seasonal vegetables, dressed with a vibrant lemon dressing.
Ingredients
Scale
- 8 ounces halloumi cheese
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- Juice and zest of 1 lemon
- 1 teaspoon fresh thyme or oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop vegetables into bite-sized pieces. Toss them with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes until golden brown and tender.
- While the veggies roast, slice halloumi into thick pieces and grill in a non-stick skillet over medium heat for 2-3 minutes on each side until golden and slightly crispy.
- In a small bowl, whisk together lemon juice, zest, olive oil, and herbs. Taste and adjust seasoning.
- Arrange the roasted vegetables and grilled halloumi on a serving platter, drizzle with the lemon dressing, and garnish with fresh herbs.
Notes
Serve warm or at room temperature. Perfect for potlucks or as a side dish to grilled meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling & Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: grilled halloumi, roasted vegetables, lemon dressing, summer dish, Mediterranean recipe, vegetarian recipe, healthy meal