Grilled Halloumi Cheese Steak (Printable)

Thick halloumi slices grilled until golden, topped with charred bell peppers, zucchini, and fresh tomatoes. A Mediterranean vegetarian main.

# What You’ll Need:

→ 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

# How-To Steps:

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 Hints:

01 -
  • The cheese develops this incredible crispy-on-the-outside, creamy-on-the-inside texture that feels indulgent without being heavy.
  • It comes together faster than ordering takeout, making it perfect for those evenings when you want something that tastes restaurant-quality but doesn't demand hours in the kitchen.
  • Vegetarian and naturally gluten-free, yet so satisfying that meat eaters won't feel like they're missing anything.
02 -
  • Don't slice your halloumi until right before cooking—it dries out quickly when exposed to air, and dry halloumi tastes chalky instead of creamy.
  • If your halloumi starts to bend or sag on the grill, it's overdone; you want it to develop color but still hold its shape with a slight firmness.
03 -
  • Pat your halloumi dry with a paper towel before grilling—any surface moisture turns to steam and prevents that golden crust from forming.
  • A squeeze of fresh lemon juice over the finished plate is non-negotiable; it brightens everything and prevents the richness from feeling overwhelming.
Go Back