If you are looking for a vibrant and satisfying dish that blends smoky, fresh vegetables with the salty richness of grilled cheese, then this Grilled Vegetable and Halloumi Stack Recipe is an absolute must-try. It layers tender zucchini, eggplant, and bell peppers with perfectly crisp halloumi slices, creating an irresistible Mediterranean-inspired medley that’s as colorful as it is delicious. Whether you’re entertaining guests or craving a wholesome vegetarian meal, this stack brings together simple ingredients in a way that feels special and comforting all at once.
Ingredients You’ll Need
Gathering your ingredients is the first step toward crafting this show-stopping stack. Each component plays an essential role, from the smoky char on the vegetables to the squeaky, golden-hued halloumi. Together, they ensure a harmony of flavors, colors, and textures that make this recipe so memorable.
- Zucchini (1 medium, sliced into ¼-inch rounds): Adds a tender texture with a mild, slightly sweet flavor that grills beautifully.
- Eggplant (1 medium, sliced into ¼-inch rounds): Brings a meaty consistency and soaks up the seasoning and grill marks perfectly.
- Red bell pepper (1, cut into large strips): Offers bright color and a vibrant, sweet crunch to the stack.
- Yellow bell pepper (1, cut into large strips): Complements with its golden hue and juicy sweetness.
- Halloumi cheese (8 oz, sliced into ¼-inch thick pieces): This grilling superstar stays firm and crisps up nicely, lending a salty burst to every bite.
- Olive oil (2 tablespoons): Essential for coating the veggies and halloumi to get that perfect char and prevent sticking.
- Dried oregano (1 teaspoon): Adds an herbal earthiness that’s classic Mediterranean flair.
- Garlic powder (½ teaspoon): Boosts flavor depth without overpowering the fresh vegetables.
- Salt and black pepper (to taste): Simple seasonings that enhance every ingredient’s natural qualities.
- Fresh basil leaves (for garnish): Bright, fragrant, and a lovely pop of green on the finished stack.
- Balsamic glaze (optional, for drizzling): A sweet-tart finish that elevates the layers and adds a glossy touch.
How to Make Grilled Vegetable and Halloumi Stack Recipe
Step 1: Prepare and Season the Vegetables
Start by preheating your grill or grill pan to medium-high heat so everything cooks evenly and gets those lovely grill marks. Toss your zucchini, eggplant, and bell peppers in olive oil, oregano, garlic powder, salt, and pepper. This seasoning blend ensures that every slice is bursting with flavor once grilled.
Step 2: Grill the Vegetables
Grill your vegetables for about 3 to 4 minutes per side. You want them tender but still holding their shape with a slight char that brings out their natural sweetness and adds a smoky depth. Once done, set them aside and keep warm as you move on to the next step.
Step 3: Grill the Halloumi Cheese
The halloumi is where the magic happens. Grill these slices for 2 to 3 minutes per side until they develop a golden crust with a delicate crispness outside and a firm, squeaky texture inside. This step is crucial, as regular cheese wouldn’t hold up as well under heat.
Step 4: Assemble the Stack
To build your stack, start with a slice of eggplant, followed by zucchini, then a layer of bell pepper, and finally a slice of halloumi. Repeat this layering once or twice more depending on the size of your ingredients and your personal stack preference. This layering creates a delightful combination of textures and flavors in each bite.
Step 5: Garnish and Drizzle
Finish by garnishing with fresh basil leaves for a burst of freshness and, if you like, drizzle a balsamic glaze over the top. This adds a tangy sweetness to balance the savory halloumi and grilled vegetables, making the dish even more irresistible.
How to Serve Grilled Vegetable and Halloumi Stack Recipe
Garnishes
Fresh basil is the perfect garnish with its aromatic notes that brighten the stack. You can also add a sprinkle of flaky sea salt or a few red chili flakes if you like a bit of heat and extra texture.
Side Dishes
This grilled vegetable and halloumi stack pairs wonderfully with a crisp green salad or warm, herbed couscous for a Mediterranean feast. A side of crusty bread also complements the layers by providing a textural contrast.
Creative Ways to Present
For a stunning presentation, assemble the stacks on stylish individual plates and drizzle with balsamic glaze right at the table. You can also thread the grilled components onto skewers for a fun, shareable appetizer version of this recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let the stacks cool to room temperature before placing them in an airtight container. Store in the refrigerator for up to 2 days, as the textures are best enjoyed fresh but still hold up nicely when chilled.
Freezing
Since grilled vegetables and halloumi have delicate textures, freezing is not recommended for this recipe. The halloumi can become rubbery, and thawed vegetables tend to lose their crispness.
Reheating
To reheat, gently warm your stacks in a preheated oven at 350°F (175°C) for about 10 minutes to preserve the crispy edges of the halloumi and bring back some warmth to the vegetables without turning them mushy.
FAQs
Can I use other vegetables in the Grilled Vegetable and Halloumi Stack Recipe?
Absolutely! Feel free to experiment with portobello mushrooms, cherry tomatoes, or red onion slices—just make sure they are thick enough to grill without falling apart. The beauty of this recipe is its flexibility.
What can I substitute for halloumi cheese?
Halloumi’s high melting point makes it perfect for grilling, so there’s no exact substitute. However, you can try paneer if you want something similar in texture, but regular cheeses will likely melt too much and lose their form.
Is this recipe suitable for gluten-free diets?
Yes, this entire recipe is naturally gluten-free. Just be sure your balsamic glaze or any added condiments do not contain gluten if you are strictly avoiding it.
How long does it take to prepare the Grilled Vegetable and Halloumi Stack Recipe?
You can expect about 15 minutes of prep time and a similar amount of time cooking, for a total of roughly 30 minutes from start to finish—a quick and easy dish for any weeknight or weekend gathering.
Can I make this recipe vegan?
The defining ingredient here is halloumi cheese, which is not vegan. To make a vegan version, you might replace the halloumi with firm tofu or a plant-based cheese alternative, keeping in mind the texture will be different.
Final Thoughts
There is something truly satisfying about the combination of perfectly grilled vegetables layered with golden halloumi in this Grilled Vegetable and Halloumi Stack Recipe. It’s not only a feast for the eyes but also delivers a burst of layers and textures that keep you coming back for more. I hope you enjoy making and sharing this simple yet elegant dish as much as I do.
Print
Grilled Vegetable and Halloumi Stack Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 stacks
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
This Grilled Vegetable and Halloumi Stack is a vibrant and flavorful Mediterranean-inspired dish perfect for summer. Featuring layers of smoky grilled zucchini, eggplant, and colorful bell peppers paired with golden, crispy halloumi cheese, it’s a delightful vegetarian main course that’s both satisfying and visually appealing. Finished with fresh basil and a drizzle of balsamic glaze, this recipe is easy to prepare and serves as a healthy, gluten-free option for a light meal or impressive appetizer.
Ingredients
Vegetables
- 1 medium zucchini, sliced into ¼-inch rounds
- 1 medium eggplant, sliced into ¼-inch rounds
- 1 red bell pepper, cut into large strips
- 1 yellow bell pepper, cut into large strips
Cheese
- 8 oz halloumi cheese, sliced into ¼-inch thick pieces
Seasonings & Garnishes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling (optional)
Instructions
- Prepare the grill: Preheat a grill or grill pan over medium-high heat to ensure it’s hot enough to get nice char marks on your vegetables and halloumi.
- Season the vegetables: In a large bowl, toss the zucchini, eggplant, and bell peppers with olive oil, dried oregano, garlic powder, salt, and black pepper until they are evenly coated.
- Grill the vegetables: Place the seasoned vegetables on the grill and cook for 3–4 minutes per side, turning carefully, until tender inside and lightly charred on the outside. Remove from the grill and set aside.
- Grill the halloumi: Grill the halloumi slices for 2–3 minutes on each side until they develop a golden color and a crisp exterior, being careful not to let them melt.
- Assemble the stack: On a plate, begin layering starting with a slice of grilled eggplant, followed by zucchini, bell pepper strips, and a slice of grilled halloumi. Repeat the layers once or twice depending on your portion size and ingredients.
- Garnish and serve: Top the stack with fresh basil leaves and drizzle with balsamic glaze if using. Serve the stacks warm for the best flavor and texture.
Notes
- You can substitute other grill-friendly vegetables like portobello mushrooms or red onions to vary flavors and textures.
- Halloumi is ideal for grilling because of its high melting point; avoid substituting with regular cheese as it will melt and lose its shape.
- For a vegan alternative, consider grilling marinated tofu or a plant-based cheese substitute, although the traditional flavor profile will differ.
- To make it gluten-free, ensure the balsamic glaze brand does not contain hidden gluten ingredients.
