Grilled Halloumi Cheese Steak (Printable Version)

Thick halloumi slices grilled with sweet peppers, zucchini, and cherry tomatoes for a flavorful main.

# What You'll Need:

→ 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 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

# Directions:

01 - Heat grill or grill pan over medium-high heat until hot.
02 - Combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper in a large bowl. Add bell peppers, zucchini, and red onion; toss to coat evenly.
03 - Grill 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 and grill-marked.
05 - Arrange grilled halloumi steaks on a serving platter. Top with grilled vegetables and scatter cherry tomatoes over. Garnish with fresh parsley and serve immediately with lemon wedges.

# Additional Tips::

01 -
  • It's ready in 25 minutes but tastes like you've been cooking all afternoon.
  • The halloumi gets this incredible salty-squeaky texture when grilled that makes every bite feel indulgent.
  • Vegetarian and naturally gluten-free, which means everyone at the table is genuinely happy.
02 -
  • Halloumi squeaks against your teeth when it's fresh and hasn't been cooked—this is normal and actually how you know it's real halloumi, not an imitation.
  • If your halloumi starts to melt on the grill, your heat is too high or the slices are too thin; aim for thick, confident cuts and medium-high heat, not scorching.
  • Pat the vegetables completely dry after tossing them in oil and vinegar, or they'll steam instead of char, and you'll lose all that caramelized magic.
03 -
  • Finish with a drizzle of excellent extra virgin olive oil right after plating—this is your moment to use the really good bottle.
  • If you don't have access to fresh halloumi, it won't work the same way; the block kind you find in most supermarkets is worth seeking out specifically because it's been designed to grill.
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