Grilled Halloumi Cheese Steak (Printable)

Thick halloumi slices grilled and topped with colorful, marinated vegetables and fresh parsley.

# 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

# Method:

01 - Preheat a grill or grill pan over medium-high heat.
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 slightly 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 with grill marks.
05 - Arrange grilled halloumi on a serving platter. Top with grilled vegetables and scatter halved cherry tomatoes over the top.
06 - Sprinkle fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The cheese develops a crispy, caramelized exterior while staying creamy inside, creating a textural contrast that's genuinely addictive.
  • It feels fancy and special but requires almost no technique—even a weeknight grilling novice can nail this.
  • Vegetarian protein that actually satisfies, paired with charred vegetables that taste better than they have any right to.
02 -
  • Halloumi has a high melting point, which is the whole magic—it will hold its shape on the grill when other cheeses would become a puddle, but it still needs to be watched carefully to avoid becoming rubbery if overcooked.
  • Pat your halloumi slices dry before they hit the grill; moisture prevents those gorgeous caramelized edges from forming and makes the cheese steam instead of sear.
  • Don't crowd the grill—give each piece space so heat can reach all sides and the vegetables have room to actually make contact with the hot surface.
03 -
  • Use tongs to flip the halloumi instead of a spatula—they give you more control and prevent pieces from breaking apart on the grill.
  • If you can't find halloumi, other high-melting-point cheeses like saganaki or queso fresco will work in a pinch, though the texture won't be quite the same.
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