Grilled Halloumi Cheese Steak (Printable)

Thick-sliced halloumi cheese grilled golden and topped with charred Mediterranean vegetables for a savory vegetarian main.

# Ingredient List:

→ Cheese

01 - 400 g halloumi cheese, sliced into 1/2 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 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add the bell peppers, zucchini, and red onion; toss to coat.
03 - Grill the vegetables for 3–5 minutes per side, or until tender and lightly charred. Remove and set aside.
04 - Place the halloumi slices on the grill. Grill for 2–3 minutes per side until golden and grill-marked.
05 - Arrange the grilled halloumi steaks on a serving platter. Top with the grilled vegetables and scatter cherry tomatoes over the top.
06 - Garnish with fresh parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • Halloumi holds its shape on the grill, giving you that steaklike experience without any meat.
  • The whole thing comes together in under half an hour, perfect for busy nights when takeout feels too easy.
  • Grilled vegetables add sweetness and smokiness that balance the salty cheese beautifully.
  • It looks impressive on the plate but requires almost no technique.
02 -
  • Don't skip preheating the grill properly or the halloumi will stick and tear when you try to flip it.
  • Pat the halloumi slices dry with paper towel before grilling so they develop a good crust instead of steaming.
  • Use tongs instead of a spatula to flip the cheese, it gives you more control and prevents breakage.
03 -
  • Let the halloumi come to room temperature before grilling so it heats evenly and doesn't seize up on the outside.
  • If your grill grates are wide, use a grill basket for the smaller vegetables so nothing falls through.
  • Save any leftover marinade and toss it with fresh greens for an instant salad to serve alongside.
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