Grilled Halloumi Cheese Steak (Print)

Thick halloumi grilled with vibrant vegetables, offering a savory, healthy Mediterranean delight.

# Components:

→ Cheese

01 - 14 oz halloumi cheese, sliced into ½ 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 tablespoons olive oil
08 - 1 tablespoon balsamic vinegar
09 - 1 clove garlic, minced
10 - 1 teaspoon dried oregano
11 - Salt and black pepper, to taste

→ Garnish

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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Toss red and yellow bell peppers, zucchini, and red onion in the marinade to coat evenly.
03 - Grill the marinated vegetables for 3 to 5 minutes per side until tender and lightly charred. Remove from grill and set aside.
04 - Place halloumi slices on the grill and cook for 2 to 3 minutes per side until golden brown with distinct grill marks.
05 - Arrange grilled halloumi on a serving platter, top with grilled vegetables, and scatter cherry tomatoes on top. Garnish with chopped parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Halloumi's high melting point means it gets gorgeously charred on the outside while staying soft inside—it's almost impossible to mess up.
  • The whole dish comes together in 25 minutes, making it perfect for weeknight dinners or impressing people without the stress.
  • It's naturally vegetarian and gluten-free, but nobody will miss the meat when they taste how smoky and satisfying it is.
02 -
  • Don't slice the halloumi too thin or it'll stick to the grill; those thick, substantial steaks are what make this dish work.
  • Timing matters—add the cherry tomatoes after grilling, not before, so they stay fresh and burst with juice instead of turning into jam.
03 -
  • If your grill sticks or doesn't release the cheese smoothly, brush the grates with a neutral oil before heating—this small step saves frustration.
  • A squeeze of fresh lemon juice right at the table makes the whole dish brighter and cuts through the richness of the cheese perfectly.
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