There’s something wonderfully simple yet satisfying about grilling halloumi, especially when paired with vibrant zucchini and juicy cherry tomatoes. The moment that golden cheese sizzles on the grill, releasing its salty, smoky aroma, you know dinner is about to get exciting. I discovered this combo on a sunny weekend, craving something fresh but hearty—perfect for those evenings when fast food just won’t cut it. What I love most is how quick it comes together and how the veggies add a burst of color and sweetness that balances the halloumi’s richness. Whether you’re cooking for a crowd or just treating yourself, this grilled halloumi with zucchini and cherry tomatoes quickly became my go-to for a delicious, homemade meal that never feels like a chore.
Why Choose Grilled Halloumi with Zucchini & Cherry Tomatoes?
Simplicity shines in this recipe—minimal ingredients deliver maximum flavor. Bold, smoky halloumi crisps beautifully on the grill, while fresh zucchini and juicy cherry tomatoes add vibrant colors and natural sweetness. It’s a quick, healthy meal perfect for busy nights or relaxed weekends. Plus, it’s a crowd-pleaser that satisfies both veggie lovers and cheese fans alike!
Grilled Halloumi with Zucchini & Cherry Tomatoes Ingredients
For the Grilled Halloumi
- Halloumi cheese – Choose a firm and thick-cut halloumi to get that perfect golden crust without melting away.
- Olive oil – Lightly brush to prevent sticking and add a fruity, peppery flavor to the halloumi.
For the Vegetables
- Zucchini – Slice into even rounds for quick, uniform grilling and a tender bite.
- Cherry tomatoes – Use ripe, juicy tomatoes that burst with sweetness when grilled.
- Garlic cloves – Mince or crush to toss with the veggies for an aromatic boost.
- Fresh herbs (like oregano or thyme) – Sprinkle before grilling to enhance the freshness and add a Mediterranean touch.
For Serving and Dressing
- Lemon juice – Squeeze over the finished dish to brighten flavors and balance the richness of the cheese.
- Black pepper – Freshly cracked for a subtle heat that complements the veggies and halloumi.
- Sea salt – Add lightly or just before serving; halloumi is naturally salty, so moderation is key.
This simple list of grilled halloumi with zucchini & cherry tomatoes ingredients brings a vibrant, fresh, and savory meal to your table—perfect for anyone craving a quick, homemade delight that’s full of character!
How to Make Grilled Halloumi with Zucchini & Cherry Tomatoes
- Preheat your grill to medium-high (about 400°F), ensuring the grates are hot for a perfect sear and that alluring smoky aroma.
For the Halloumi:
- Slice halloumi into ½-inch-thick pieces, spacing evenly for uniform grilling, golden browning, and effortless flipping that releases its signature squeak.
- Brush each halloumi slice generously with olive oil to lock in fruity, peppery flavor and prevent sticking as it grills to a crisp, golden edge.
- Grill halloumi slices directly over heat 2–3 minutes per side until crisp, golden-brown, and smoky-charred with appealing grill marks.
For the Vegetables:
- Toss zucchini rounds, cherry tomatoes, and minced garlic in olive oil, salt, and fresh herbs for an aromatic, colorful veggie medley ready to hit the grill.
- Grill vegetables on indirect heat 4–5 minutes, flipping zucchini for even char and blistering tomatoes until tender bursts form and pop with sweetness.
To Serve:
- Arrange grilled halloumi and veggies on a platter, drizzle with lemon juice, sprinkle sea salt, and crack fresh black pepper to brighten flavors beautifully.
Optional: Sprinkle chopped fresh basil before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Grilled Halloumi with Zucchini & Cherry Tomatoes
Room Temperature: Keep any leftovers at room temperature for no more than 2 hours to prevent spoilage.
Fridge: Store grilled halloumi and veggies in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain texture.
Freezer: If you prefer to freeze, place the cooled halloumi and veggies in freezer-safe bags, separating layers with parchment paper. They can last up to 2 months.
Reheating: For best results, reheat in a skillet over medium heat until warmed through, retaining that delightful crispy exterior of your grilled halloumi with zucchini and cherry tomatoes.
Expert Tips for Grilled Halloumi with Zucchini & Cherry Tomatoes
- Choose the Right Halloumi: Use a firm, thick-cut halloumi to ensure it grills without melting or sticking to the grates.
- Preheat Grill Properly: A hot grill (around 400°F) is essential for crisp, golden-brown halloumi and perfectly charred veggies.
- Oil Generously: Brush both halloumi and vegetables well with olive oil to prevent sticking and boost flavor without burning.
- Grill Vegetables on Indirect Heat: Avoid over-charring by grilling zucchini and tomatoes on a cooler section of the grill for tender, juicy results.
- Season Lightly: Since halloumi is naturally salty, use sea salt sparingly and finish with fresh lemon juice and cracked black pepper to balance flavor.
What to Serve with Grilled Halloumi with Zucchini & Cherry Tomatoes?
Looking to elevate your grilled halloumi experience? Pairing sides can create a well-rounded meal that excites the palate and brings joy to the table.
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Quinoa Salad: A light, nutty flavor complements the richness of halloumi, and its fluffy texture adds a delightful contrast. Toss in some cucumbers and feta for a Mediterranean twist!
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Garlic Bread: Crispy, buttery garlic bread is the perfect vessel for soaking up the juices from the grilled veggies. Its satisfying crunch will have everyone reaching for seconds.
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Mixed Greens: A fresh mix of arugula, spinach, and mint offers a refreshing bite that balances the main dish beautifully. Drizzle with a simple vinaigrette for added zing!
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Tzatziki Sauce: This creamy cucumber dip enhances the salty halloumi with its cool freshness. Serve it on the side for dipping, making each bite fun and flavorful.
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Roasted Potatoes: Herb-infused roasted potatoes provide a hearty element to your meal. Their crispy exterior and fluffy interior are the perfect backdrop for the smoky grilled flavors.
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White Wine: A chilled glass of Sauvignon Blanc or a light, crisp rosé brings out the vibrant flavors of the dish. Their acidity cuts through rich halloumi, making each sip delightful.
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Grilled Corn on the Cob: Sweet, smoky corn enhances the summery vibe of the dish. Slathered with a bit of butter and lime, it’s sure to be a hit at your gathering.
These options will not only complement your grilled halloumi with zucchini and cherry tomatoes but also create a feast filled with tasty delights!
Variations & Substitutions for Grilled Halloumi with Zucchini & Cherry Tomatoes
Feel free to make this dish your own with these tasty twists and substitutions!
- Plant-Based Cheese: Swap halloumi for a plant-based alternative, achieving a similar grilling texture while keeping it vegan-friendly.
- Veggie Variety: Experiment with asparagus or bell peppers for a colorful vegetable medley, adding different textures and flavors that elevate your dish.
- Spicy Kick: Add sliced jalapeños or red pepper flakes to the vegetable mix for an exciting heat level that tantalizes the taste buds.
- Herb Infusion: Try fresh basil or mint instead of oregano or thyme; the unique flavors will bring a refreshing brightness to the dish.
- Balsamic Glaze: Drizzle a sweet balsamic reduction over your finished dish for a tangy kick that pairs beautifully with the salty halloumi.
- Zesty Lemon Herb Marinade: Marinate the halloumi in lemon juice and fresh herbs for 30 minutes before grilling to amplify the flavors.
- Quinoa Base: Serve the grilled halloumi and veggies over a fluffy bed of quinoa for added heartiness, turning it into a fulfilling main dish.
- Lemon Zest Finish: Add lemon zest on top before serving for an aromatic citrus burst that enhances every bite of this delightful dish.
These customizations not only enrich your Grilled Halloumi with Zucchini and Cherry Tomatoes, but they also keep things exciting at your dinner table!
Make Ahead Options
These Grilled Halloumi with Zucchini & Cherry Tomatoes are perfect for meal prep enthusiasts! You can slice the halloumi and marinate it in olive oil with herbs up to 24 hours in advance, keeping it covered in the refrigerator to maintain its freshness. Additionally, pre-slicing the zucchini and washing the cherry tomatoes can save you precious time on busy nights; store the cut veggies in an airtight container for up to 3 days. When you’re ready to serve, simply grill the marinated halloumi and veggies as directed, allowing the flavors to meld together beautifully. This way, you’ll enjoy a delightful homemade meal with minimal effort, just as delicious as if you made everything from scratch that same day!
Easy Grilled Halloumi with Zucchini & Cherry Tomatoes Delight Recipe FAQs
How do I select the best halloumi for grilling?
Choose a firm, thick-cut halloumi with a white, slightly rubbery texture and no dark spots. The thicker the slice (about ½ inch), the better it grills without melting away. Fresh halloumi should be stored refrigerated and have a mild salty aroma.
Can I store leftover grilled halloumi with zucchini and cherry tomatoes?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Keep the halloumi and veggies separate if you can, to preserve the texture. Reheat gently in a skillet to maintain the cheese’s signature crispy crust.
Is it possible to freeze this grilled dish? How?
Yes! Let the halloumi and veggies cool completely, then arrange them in freezer-safe bags with parchment paper between layers to avoid sticking. Seal tightly and label the bags. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat on a skillet over medium heat to revive the flavors and texture.
What if my zucchini turns mushy or my cherry tomatoes burst too much on the grill?
To prevent mushy zucchini, slice evenly around ¼ inch thick so they cook quickly but stay firm. Grill tomatoes on indirect heat for a gentle blistering rather than direct flames to avoid bursting excessively. Remember, a little char is flavor—it’s all about mastering the heat!
Are there any dietary concerns with this recipe for pets or allergy sufferers?
While halloumi is made from sheep’s or goat’s milk and may cause dairy allergies, the fresh vegetables used are safe for most diets but not suitable for dogs or cats—especially garlic which is toxic to pets. Always keep pets away from cooked onions or garlic, and enjoy this Mediterranean delight yourself!
Easy Grilled Halloumi with Zucchini & Cherry Tomatoes Delight
Ingredients
Equipment
Method
- Preheat your grill to medium-high (about 400°F) for best results.
- Slice halloumi into ½-inch-thick pieces.
- Brush each slice of halloumi generously with olive oil.
- Grill halloumi slices for 2–3 minutes per side.
- Toss zucchini, cherry tomatoes, and garlic in olive oil, salt, and herbs.
- Grill vegetables on indirect heat for 4–5 minutes.
- Arrange grilled halloumi and vegetables on a platter.
- Drizzle with lemon juice, sprinkle with sea salt, and crack black pepper to serve.
