Discover the joy of Mediterranean flavors with this Grilled Vegetable and Halloumi Stack Recipe—a vibrant, colorful, and satisfying dish that combines tender, smoky grilled vegetables with the salty, squeaky goodness of perfectly grilled halloumi cheese. It’s a feast for the eyes and the palate, easy enough for a weeknight dinner yet impressive enough to serve guests. Each bite offers a delightful balance of textures and tastes that will have you coming back for more!
Ingredients You’ll Need
Gathering fresh, simple, and quality ingredients is key to making this Grilled Vegetable and Halloumi Stack Recipe truly shine. Each one adds its unique character, from the creamy saltiness of halloumi to the bright sweetness of bell peppers and the earthy bite of eggplant.
- 1 medium zucchini (sliced into ¼-inch rounds): Provides a mild, fresh crunch that grills beautifully.
- 1 medium eggplant (sliced into ¼-inch rounds): Brings a meaty texture and soaks up the savory seasoning perfectly.
- 1 red bell pepper (cut into large strips): Adds a sweet, juicy pop of color and flavor.
- 1 yellow bell pepper (cut into large strips): Contributes brightness and a subtle sweetness to the mix.
- 8 oz halloumi cheese (sliced into ¼-inch thick pieces): The star ingredient that grills to golden perfection without melting.
- 2 tablespoons olive oil: Helps achieve that beautiful char and enhances the flavors with its richness.
- 1 teaspoon dried oregano: Infuses a classic Mediterranean herb aroma.
- ½ teaspoon garlic powder: Adds a gentle, savory depth.
- Salt and black pepper to taste: Essential seasonings to bring out all the flavors.
- Fresh basil leaves for garnish: Offers a fragrant and fresh finish.
- Balsamic glaze for drizzling (optional): A touch of sweet acidity to elevate the dish further.
How to Make Grilled Vegetable and Halloumi Stack Recipe
Step 1: Prep and Season Your Veggies
Start by preheating your grill or grill pan to medium-high heat, setting the stage for that perfect char. Toss your zucchini, eggplant, and bell peppers in a large bowl with olive oil, oregano, garlic powder, salt, and black pepper. This simple seasoning blend is the secret to coaxing out their natural flavors and guaranteeing each bite is packed with Mediterranean goodness.
Step 2: Grill the Vegetables
Place your seasoned vegetables on the grill and cook them for about 3 to 4 minutes per side. You want them tender but still with a bit of bite, with those lovely grill marks that speak to summer dining. Once done, set them aside to keep warm while you move on to the cheese.
Step 3: Grill the Halloumi
Next up is the halloumi, which is truly a magic cheese when it comes to grilling. Lay the slices on the grill and cook for 2 to 3 minutes per side until they turn golden and crisp on the outside but remain slightly springy inside. This step is critical—the texture of grilled halloumi elevates this stack from ordinary to extraordinary.
Step 4: Assemble Your Stacks
Now for the fun part! Create your stacks by layering the grilled vegetables and halloumi. Start with a slice of eggplant, followed by zucchini, bell pepper, and then a slice of halloumi. Repeat these layers once or twice depending on your slice sizes and how tall you want your stacks. The layers create a harmony of flavors and textures that is both satisfying and visually stunning.
Step 5: Garnish and Finish
To finish, garnish your stacks with fresh basil leaves, adding a bright, herbaceous note, and drizzle with balsamic glaze if you like a touch of sweetness and acidity. Serve the stacks warm to enjoy the full spectrum of their flavors.
How to Serve Grilled Vegetable and Halloumi Stack Recipe
Garnishes
Fresh herbs like basil or even a sprinkle of chopped parsley can beautifully complement the smoky flavors of this stack. A drizzle of balsamic glaze not only adds visual flair but also a pleasant contrast with its sweet tangy zip. For an extra pop, a squeeze of fresh lemon just before serving lifts the dish wonderfully.
Side Dishes
This Grilled Vegetable and Halloumi Stack Recipe pairs perfectly with light, summery sides such as a crisp green salad with lemon vinaigrette or a bowl of fragrant couscous. For more substance, a warm crusty bread or roasted potatoes are fantastic to soak up any extra juices and balance the meal.
Creative Ways to Present
Try serving the stacks on rustic wooden boards for a casual dinner party vibe or arrange them elegantly on white plates with a swirl of balsamic glaze around the edges for a restaurant-style presentation. You could also turn this into a colorful platter with extra grilled veggies and halloumi slices for communal sharing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled vegetables and halloumi separately in airtight containers in the refrigerator. This keeps the flavors fresh and prevents the cheese from becoming rubbery. They should keep well for around 2 days, making it easy to enjoy this dish again without compromising quality.
Freezing
This recipe is best enjoyed fresh, as freezing can affect the texture of both the grilled vegetables and halloumi cheese. If you must freeze, separate the layers and freeze the vegetables only, wrapped tightly in plastic wrap and stored in a freezer bag. Thaw and reheat gently, but note the texture might be softer than when freshly grilled.
Reheating
To reheat, use a low to medium heat on a grill pan or in an oven to warm your stack gently without drying it out. Avoid microwaving if possible, since this can make the halloumi rubbery and the vegetables soggy. Just a few minutes will bring back that fresh-off-the-grill feeling!
FAQs
Can I use other vegetables in this Grilled Vegetable and Halloumi Stack Recipe?
Absolutely! Feel free to experiment with vegetables that grill well, such as portobello mushrooms, asparagus, or red onions. Just remember to slice them similarly to ensure even cooking and layering balance.
What makes halloumi the best cheese for grilling?
Halloumi is prized for its high melting point, which means it grills beautifully without melting into a mess. It develops a crispy, golden crust while remaining firm and slightly squeaky inside, making it perfect for stacking with grilled veggies.
Is this recipe suitable for vegetarians or gluten-free diets?
Yes, this Grilled Vegetable and Halloumi Stack Recipe is vegetarian and naturally gluten-free, as it relies on fresh vegetables and halloumi without any gluten-containing ingredients. It’s a great option for those with dietary restrictions.
Can I prepare the vegetables ahead of time?
You can slice and season the vegetables a few hours beforehand and keep them chilled in the fridge. Grill them just before serving for the best flavor and texture in your stack.
How can I make this dish more filling?
To make your grilled vegetable and halloumi stacks more substantial, consider adding a layer of cooked quinoa or a spread like hummus between the layers. Serving with a hearty grain or warm bread can also round out the meal beautifully.
Final Thoughts
If you’re craving a dish that is bursting with Mediterranean flair, fresh ingredients, and satisfying textures, I wholeheartedly encourage you to try this Grilled Vegetable and Halloumi Stack Recipe. It’s effortless to make, stunning to look at, and absolutely delightful to eat. Whether for a light lunch or a beautiful dinner centerpiece, this recipe will quickly become one of your favorites to share with friends and family.
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
A vibrant and delicious Grilled Vegetable and Halloumi Stack, featuring tender charred zucchini, eggplant, and bell peppers layered with crispy grilled halloumi cheese. This Mediterranean-inspired vegetarian dish is perfect for summer grilling, served warm and garnished with fresh basil and balsamic glaze for a flavorful finish.
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 and Seasoning
- 8 oz halloumi cheese, sliced into ¼-inch thick pieces
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Garnish
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat to ensure it is hot enough to char the vegetables and cheese properly.
- Toss the Vegetables: In a large bowl, combine the sliced zucchini, eggplant, and bell peppers. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss well to coat all pieces evenly.
- Grill the Vegetables: Place the seasoned vegetables on the grill and cook for 3 to 4 minutes per side, until tender and lightly charred. Remove from the grill and set aside.
- Grill the Halloumi: Place the halloumi slices on the hot grill and cook for 2 to 3 minutes per side until the cheese is golden brown and crispy on the outside.
- Assemble the Stack: To build each stack, start with a slice of grilled eggplant, followed by zucchini, then bell pepper, and top with a slice of halloumi. Repeat the layering once or twice depending on slice size to create a tall stack.
- Garnish and Serve: Garnish the assembled stacks with fresh basil leaves. Drizzle with balsamic glaze if desired, and serve warm for the best flavor experience.
Notes
- Feel free to substitute other grill-friendly vegetables such as portobello mushrooms or red onions.
- Halloumi cheese is ideal for grilling because of its high melting point; avoid substituting with regular cheese as it will melt and not hold its shape.
