Grilled vegetables with haloumi is a dish that beautifully marries the earthy flavors of fresh produce with the rich, salty goodness of haloumi cheese. This dish is not only a feast for the eyes but also a celebration of flavors and textures that can elevate any meal. Whether you’re a vegetarian looking for a hearty option or simply someone who loves the taste of grilled food, this recipe is sure to impress. In this article, we’ll explore the benefits of grilled vegetables, the unique qualities of haloumi cheese, and provide you with a step-by-step guide to creating this delightful dish.
The Benefits of Grilled Vegetables
Grilling vegetables is one of the best ways to enhance their natural flavors while retaining their nutritional value. When vegetables are grilled, they undergo a caramelization process that brings out their sweetness and adds a smoky depth. This method of cooking also helps to preserve vitamins and minerals, making grilled vegetables a healthy choice.
Some popular vegetables for grilling include bell peppers, zucchini, eggplant, asparagus, and mushrooms. Each of these vegetables offers a unique flavor profile and texture, making them perfect for a variety of dishes. Grilling not only makes them more palatable but also adds a delightful char that can elevate any meal.
The Allure of Haloumi Cheese
Haloumi cheese is a semi-hard, brined cheese that originates from Cyprus. It is made from a mixture of sheep’s and goat’s milk, giving it a distinct flavor that is both salty and slightly tangy. One of the most appealing qualities of haloumi is its high melting point, which allows it to be grilled or fried without losing its shape. This makes it an ideal companion for grilled vegetables, as it adds a creamy texture and a savory element to the dish.
Haloumi is also a great source of protein and calcium, making it a nutritious addition to any meal. Its unique flavor and texture can complement a wide range of ingredients, making it a versatile choice for various culinary creations.
How to Make Grilled Vegetables with Haloumi
- 1 block of haloumi cheese (approximately 250g)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 eggplant
- 1 cup of cherry tomatoes
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Step 1: Prepare the Vegetables
Start by washing and cutting your vegetables. Slice the bell peppers into strips, the zucchini into rounds, and the eggplant into thick slices. You can leave the cherry tomatoes whole, as they will burst with flavor when grilled.
Step 2: Marinate the Vegetables
In a large bowl, combine the olive oil, dried oregano, salt, and pepper. Add the prepared vegetables to the bowl and toss them until they are evenly coated with the marinade. Allow the vegetables to marinate for at least 15-30 minutes. This step enhances the flavors and ensures that the vegetables are well-seasoned.
Step 3: Prepare the Haloumi
While the vegetables are marinating, slice the haloumi cheese into thick slices (about 1 cm). This thickness will help the cheese hold its shape while grilling.
Step 4: Preheat the Grill
Preheat your grill or grill pan over medium-high heat. If you’re using a charcoal grill, ensure that the coals are hot and glowing. A well-heated grill will give your vegetables and haloumi those beautiful grill marks and a smoky flavor.
Step 5: Grill the Vegetables
Once the grill is hot, place the marinated vegetables on the grill. Cook them for about 4-5 minutes on each side, or until they are tender and have nice grill marks. The cooking time may vary depending on the thickness of the vegetables.
Step 6: Grill the Haloumi
After the vegetables are done, place the haloumi slices on the grill. Grill for about 2-3 minutes on each side, or until they are golden brown and slightly crispy. Be careful not to overcook the haloumi, as it can become rubbery.
Step 7: Serve and Enjoy
Once everything is grilled to perfection, arrange the vegetables and haloumi on a serving platter. Garnish with fresh basil or parsley for a pop of color and added flavor. This dish can be served warm or at room temperature, making it a perfect option for picnics or barbecues.
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