Description
A vibrant and delicious Mediterranean-inspired dish featuring grilled zucchini, eggplant, bell peppers, and halloumi cheese stacked into colorful layers. This grilled vegetable and halloumi stack is perfect as a vegetarian main course or a hearty side, offering a perfect balance of smoky charred flavors with fresh herbs and a balsamic glaze.
Ingredients
Scale
Vegetables
- 1 zucchini, sliced into ¼-inch rounds
- 1 eggplant, sliced into ¼-inch rounds
- 1 red bell pepper, cut into large strips
- 1 yellow bell pepper, cut into large strips
- 1 red onion, sliced into rings
Cheese & Marinade
- 8 ounces halloumi cheese, sliced into ½-inch slabs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat Grill: Preheat a grill or grill pan over medium-high heat to ensure it is hot enough to char the vegetables and cheese properly.
- Prepare Vegetables: In a large bowl, toss the zucchini, eggplant, red and yellow bell peppers, and red onion with olive oil, balsamic vinegar, dried oregano, salt, and black pepper until everything is evenly coated.
- Grill Vegetables: Place the vegetables on the grill and cook for 3 to 4 minutes per side until they become tender with a nice char. Grill in batches if necessary to avoid overcrowding.
- Grill Halloumi: Grill the halloumi slices for about 2 minutes per side until they develop golden grill marks and slightly soften.
- Assemble Stacks: Layer the grilled vegetables and halloumi alternately to create tall, colorful stacks. Start with a vegetable slice, then a halloumi slice, and repeat.
- Serve: Serve the stacked vegetables and halloumi warm, garnished with fresh basil leaves for a fragrant finish.
Notes
- This dish can be served as a satisfying vegetarian main or a flavorful side dish.
- For added flavor, drizzle with extra balsamic glaze before serving.
- Serve over couscous or quinoa to create a more complete and filling meal.
