Dinner · 25 min · mediterranean

Grilled Halloumi & Vegetable Platter

This is the kind of Mediterranean dinner you’ll make on repeat — halloumi and zucchini, 25 minutes, big payoff. The macros do the talking: 24g protein, 18g carbs, and 32g fat in every 440-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Halloumi
• 2 Zucchini
• 2 Bell peppers
• 2 cups Cherry tomatoes
• 3 tbsp Olive oil
• 1 Lemon
• 1 tsp Oregano

Steps

1. Slice the halloumi 1/2-inch thick and pat dry — dry cheese sears instead of sticking.
2. Cut the zucchini and peppers into wide, flat pieces that will not fall through the grates.
3. Toss all the vegetables with olive oil, oregano, and salt.
4. Heat the grill or grill pan to medium-high until very hot.
5. Grill the vegetables 3 minutes per side, until softened with clear char marks.
6. Add the halloumi slices and grill just 2 minutes per side — it should be golden outside and squeaky-soft inside.
7. Overcooking makes halloumi rubbery, so pull it the moment it colors.
8. Arrange everything on a platter and finish with lemon juice and a drizzle of olive oil.

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