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
Scale
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.
