Grilled Vegetable and Halloumi Stack Recipe
If you’re craving a vibrant, flavorful dish that brings the garden’s best produce and satisfying cheese together, then this Grilled Vegetable and Halloumi Stack Recipe is exactly what your kitchen needs. Imagine layers of tender, smoky zucchini, eggplant, and colorful bell peppers stacked up with salty, golden grilled halloumi cheese, all crowned with fragrant basil and a sweet balsamic glaze drizzle. It’s a masterpiece that’s as stunning as it is delicious, perfect for impressing guests or just treating yourself to a Mediterranean-inspired feast that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic of this Grilled Vegetable and Halloumi Stack Recipe lies in its simplicity. Each ingredient plays a starring role, contributing fresh flavors, satisfying textures, and eye-catching colors that make every bite a delight.
- 1 medium zucchini (sliced into rounds): Adds a tender yet slightly crisp texture and subtle earthiness.
- 1 medium eggplant (sliced into rounds): Offers a creamy bite and soaks up the smoky grill flavors beautifully.
- 1 red bell pepper (cut into wide strips): Brings a burst of sweetness and bright color to the stack.
- 1 yellow bell pepper (cut into wide strips): Complements with a mild sweetness and sunny hue.
- 8 oz halloumi cheese (sliced into ½-inch thick pieces): The star ingredient—a firm, salty cheese that grills to golden perfection without melting away.
- 2 tablespoons olive oil: Helps to char the vegetables just right and bring all the flavors together.
- 1 teaspoon dried oregano: Infuses herbaceous warmth that’s classic in Mediterranean dishes.
- ½ teaspoon garlic powder: Adds a subtle savory depth that enhances the entire stack.
- Salt and black pepper to taste: Essential seasonings that balance and elevate all the other ingredients.
- Fresh basil leaves (for garnish): A fresh, peppery lift to finish the dish beautifully.
- Balsamic glaze (for drizzling): Adds a tangy-sweet shine and irresistible complexity.
How to Make Grilled Vegetable and Halloumi Stack Recipe
Step 1: Prepare and Season the Vegetables
Start by slicing your zucchini and eggplant into rounds and cutting the bell peppers into wide strips—this sizing ensures they grill evenly and are easy to stack. Toss these freshly cut vegetables in olive oil along with dried oregano, garlic powder, salt, and pepper. This simple seasoning mix perfectly boosts their natural flavors without overpowering the dish.
Step 2: Fire Up Your Grill or Grill Pan
Preheat your grill or grill pan over medium-high heat while the veggies soak up the seasoning. The key here is to get the surface hot enough to char and caramelize the vegetables, unlocking their smoky sweetness and adding beautiful grill marks that make each bite visually enticing.
Step 3: Grill the Vegetables
Place the zucchini, eggplant, and bell peppers carefully on the grill. Cook them for about 3 to 4 minutes per side until they become tender and slightly blackened at the edges. Don’t rush this step—the caramelization is crucial for that authentic grilled flavor which makes this stack unforgettable.
Step 4: Grill the Halloumi
Next, grill your halloumi cheese slices for about 1 to 2 minutes per side until they develop those gorgeous golden-brown grill marks. Halloumi stands up so well to the heat, keeping its shape and delivering a satisfyingly salty bite that contrasts beautifully with the sweet grilled veggies.
Step 5: Build Your Stacks
Now for the fun part—assembling your stacks! Alternate layers of grilled zucchini, eggplant, bell peppers, and halloumi to create tall, colorful towers. Repeat the layers until you’ve used all your ingredients, aiming for 2 to 3 stacks in total. The layers will showcase a stunning medley of textures and flavors in every savory mouthful.
Step 6: Garnish and Drizzle
Finish with fresh basil leaves scattered on top and a generous drizzle of glossy balsamic glaze. This adds a pop of color and a sweet tang that complements the cheese perfectly, tying the whole dish together in a delightful crescendo of flavor.
How to Serve Grilled Vegetable and Halloumi Stack Recipe
Garnishes
Fresh basil leaves are an absolute must to add a fresh, aromatic punch. For a bit of color contrast and extra flavor, a sprinkle of finely chopped mint or a sprinkle of toasted pine nuts can also work wonders. The balsamic glaze drizzle adds a beautiful finishing touch both visually and taste-wise.
Side Dishes
This dish stands strong as a main course, but it also pairs incredibly well with a simple leafy green salad or a bright couscous salad with lemon and herbs. If you want something heartier, a side of warm, crusty bread is perfect for mopping up every last bit of balsamic glaze and melted halloumi.
Creative Ways to Present
Consider plating your stacks on individual slate or wooden serving boards for a rustic vibe. You can also serve smaller, appetizer-sized stacks at your next dinner party alongside a variety of dips like tzatziki or roasted red pepper hummus for a colorful Mediterranean-themed spread that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover grilled vegetables and halloumi can be stored in an airtight container in the refrigerator for up to 3 days. Keep the balsamic glaze separate until ready to serve to preserve its texture and flavor.
Freezing
Due to the texture of grilled vegetables and halloumi, freezing isn’t recommended as it can alter their consistency and flavor. Freshly made stacks are best enjoyed within a few days.
Reheating
To reheat, gently warm the stacks in a grill pan or oven at low heat to retain their texture and bring back some of that fresh-grilled charm. Avoid microwaves if possible, as they can make the cheese rubbery and the vegetables soggy.
FAQs
Can I use other vegetables in the Grilled Vegetable and Halloumi Stack Recipe?
Absolutely! Feel free to add grilled tomatoes or portobello mushrooms for extra layers and flavors. Just ensure whatever you use grills well and pairs with halloumi’s salty richness.
Is halloumi the only cheese that works for this recipe?
Halloumi is preferred because it holds up well on the grill without melting, but you can experiment with other firm cheeses like paneer if you want a variation. Just remember the texture needs to withstand direct heat.
Can this dish be made vegan?
While halloumi is a key component of the recipe, you could replace it with thick slices of marinated tofu or grilled portobello mushrooms for a vegan-friendly alternative that still offers substance and smoky flavor.
What kind of balsamic glaze should I use?
Choose a good-quality, thick balsamic glaze or make your own by reducing balsamic vinegar until syrupy. The sweet acidity is vital to contrast the saltiness of the halloumi and round out the dish’s flavors beautifully.
How long can I grill the vegetables to maintain their crunch?
Grilling 3 to 4 minutes per side usually results in tender vegetables with a slight bite intact. If you prefer softer veggies, allow for a minute or two longer, but be cautious not to overcook to keep their vibrant texture.
Final Thoughts
This Grilled Vegetable and Halloumi Stack Recipe is a celebration of simple, fresh ingredients coming together in a way that feels fancy but is so easy to pull off. It’s colorful, flavorful, and endlessly satisfying—whether you’re hosting a summer gathering or simply craving a wholesome, veggie-forward meal. I can’t wait for you to try it and discover just how much joy layering these grilled beauties can bring to your plate.
Print
Grilled Vegetable and Halloumi Stack Recipe
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian, Gluten Free
Description
This Grilled Vegetable and Halloumi Stack is a vibrant Mediterranean-inspired dish featuring layers of tender grilled zucchini, eggplant, and bell peppers paired with salty, golden-grilled halloumi cheese. Perfect as a main course or side dish, it’s seasoned with oregano and garlic powder, garnished with fresh basil, and finished with a drizzle of sweet balsamic glaze for a deliciously balanced flavor perfect for summer grilling.
Ingredients
Vegetables
- 1 medium zucchini, sliced into rounds
- 1 medium eggplant, sliced into rounds
- 1 red bell pepper, cut into wide strips
- 1 yellow bell pepper, cut into wide strips
Cheese
- 8 oz halloumi cheese, sliced into ½-inch thick pieces
Seasonings & Garnish
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to get it ready for cooking the vegetables and halloumi.
- Prepare Vegetables: In a large bowl, toss the zucchini, eggplant, red and yellow bell peppers with olive oil, dried oregano, garlic powder, salt, and black pepper until all pieces are evenly coated.
- Grill Vegetables: Place the seasoned vegetables on the hot grill and cook for 3–4 minutes per side, or until tender and nicely charred with grill marks for added flavor.
- Grill Halloumi: Next, grill the halloumi slices for 1–2 minutes per side until they develop golden grill marks and a slightly crispy exterior, but remain soft inside.
- Assemble Stacks: Layer the grilled zucchini, eggplant, bell peppers, and halloumi slices to create 2–3 tall stacks, repeating the layering until all ingredients are used up.
- Garnish and Serve: Garnish each stack with fresh basil leaves and drizzle with balsamic glaze. Serve immediately while warm for the best flavor experience.
Notes
- You can add grilled tomato slices or portobello mushrooms for extra layers and more vegetable variety.
- Halloumi cheese holds up well to grilling, giving a deliciously salty and firm texture that complements the vegetables.
- For a vegan option, substitute halloumi with a plant-based grillable cheese alternative.
- Serve with crusty bread or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
