Grilled Summer Vegetables with Halloumi
High heat turns summer vegetables from raw and watery into smoky, concentrated, and crisp-tender in minutes. The key is cutting everything into pieces large enough to survive the grates without falling through, and brushing on a lemon-herb dressing while they're still hot so it soaks in. Halloumi goes on last — it sears fast and needs to hit the plate while it's still squeaky and warm. Serve this with Grilled Chicken or Pan-Seared Salmon.
Side · Vegetarian, Gluten-free • 30 min
Ingredients
- 2 medium zucchini, sliced lengthwise into ½-inch planks
- 2 ears fresh corn, husked and silks removed
- 2 bell peppers (red and yellow), seeded and quartered
- 1 red onion, cut into ½-inch thick rounds
- 8 ounces halloumi cheese, sliced into ½-inch slabs
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 1 tablespoon chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt and lemon wedges, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Preheat a grill to medium-high heat (about 400–425°F). Clean and oil the grates well.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, parsley, ½ teaspoon kosher salt, and several grinds of black pepper. Set the dressing aside.
- Place zucchini planks, corn, bell pepper quarters, and onion rounds on a large baking sheet. Brush all sides generously with about half the dressing. Season lightly with kosher salt.
- Arrange the vegetables on the grill in a single layer. Grill, turning every 3–4 minutes: zucchini and peppers will take 8–10 minutes total (look for grill marks and tender-crisp texture); corn will take 10–12 minutes (char in spots, bright yellow); onion rounds take 8–10 minutes (they'll soften and separate slightly). Transfer vegetables to a platter as they finish.
- Stand each ear of corn upright and cut kernels off the cob with a sharp knife. Arrange all grilled vegetables on the platter.
- Reduce grill heat slightly or move to a cooler spot. Pat the halloumi slabs dry with a paper towel. Grill halloumi for 1–2 minutes per side until golden brown with distinct grill marks — do not overcook, it should be warm and squeaky, not melted. Transfer immediately to the platter with the vegetables.
- Drizzle the remaining dressing over everything while still warm. Finish with flaky sea salt, an extra crack of black pepper, and lemon wedges on the side. Serve warm or at room temperature.
Tips & Variations
Make Ahead
Slice the vegetables, whisk the dressing, and slice the halloumi up to 6 hours ahead. Store dressing separately at room temperature; refrigerate cut vegetables in a sealed container. Bring vegetables to room temperature before grilling. Grill just before serving — these are best fresh off the grates.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet for 2–3 minutes to recrisp rather than microwaving. Leftover grilled vegetables are excellent tossed into pasta, folded into omelettes, or layered in a sandwich with goat cheese.
Substitutions
No halloumi? Use paneer or extra-firm tofu (pressed and dried well) — they won't squeak but they'll grill nicely. Any summer squash works in place of zucchini. Asparagus, eggplant rounds, or portobello mushroom caps can swap in for any vegetable. Balsamic vinegar can replace the lemon juice for a deeper, sweeter dressing. Add a pinch of red pepper flakes for heat.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
