Grilled Halloumi with Roasted Vegetables

Grilled Halloumi with Roasted Vegetables

A quick, colorful keto-friendly Mediterranean feast ready in under 45 minutes.

Key Info

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Macros per serving:
  • Calories: 320
  • Fat: 24g
  • Protein: 15g
  • Net Carbs: 6g
• Difficulty: Easy
• Dietary Tags: Keto, Vegetarian, Gluten-free

Equipment Needed

• Grill or grill pan
• Large mixing bowl
• Cutting board
• Sharp knife
• Tongs
• (Alternative: Use a broiler if no grill available)

Ingredients

For the Vegetables:

• 1 medium zucchini (200g) – sliced lengthwise ¼ inch thick
• 1 medium yellow squash (200g) – sliced lengthwise ¼ inch thick
• 1 red bell pepper – cut into 2-inch strips
• 1 small eggplant (300g) – sliced into ½ inch rounds

For the Cheese:

• 8 oz (225g) halloumi cheese – sliced ¼ inch thick
• (Substitute: Bread cheese/juustoleipa)

For the Marinade:

• 3 tbsp (45ml) olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Method

1. Preheat grill to medium-high heat (around 400°F/200°C).
2. Mix marinade ingredients in your large bowl.
3. Toss vegetables in marinade until evenly coated.
4. Brush halloumi slices lightly with remaining marinade.
5. Grill vegetables for 3-4 minutes per side until tender with visible grill marks.
6. Grill halloumi for 2-3 minutes per side until golden brown.
   (Look for grill marks but don’t overcook – cheese should be soft but hold shape.)

Crucial Tips

• Pat halloumi dry before grilling.
• Don’t move cheese or vegetables too early – let grill marks form.
• Keep grill lid open when cooking halloumi.
• Cut vegetables same thickness for even cooking.

Storage & Tips

• Best served immediately.
• Leftovers keep 2 days refrigerated.
• Reheat in oven at 350°F for 5-10 minutes.
• To scale up: maintain a single layer on grill, cook in batches if needed.

Common Mistakes to Avoid

• Overcooking halloumi (becomes rubbery).
• Cutting vegetables too thin (they’ll fall apart).
• Grill too hot (causes burning before inside cooks).

Variations

• Add mushrooms or cherry tomatoes.
• Swap herbs for fresh basil or mint.
• Serve with keto tzatziki for dipping.
• Thread onto skewers for easier handling.

Let me know if you need any clarification on the steps or would like additional tips for perfecting this dish!