Name: Grilled Vegetable and Halloumi Stack Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 medium zucchini, sliced into 1/4-inch rounds; 1 medium eggplant, sliced into 1/4-inch rounds; 1 red bell pepper, cut into thick strips; 1 yellow bell pepper, cut into thick strips; 1 red onion, sliced into rounds; 8 ounces halloumi cheese, sliced into 1/4-inch slabs; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh basil leaves for garnish

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If you’ve ever wanted a showstopper dish that’s as colorful as it is delicious, the Grilled Vegetable and Halloumi Stack is a must-try. Layers of smoky, charred vegetables and irresistibly golden halloumi cheese, all finished with a shower of fresh basil, guarantee a meal that’s bursting with Mediterranean flavor and vibrant textures. Whether you’re cooking for a summer garden party or looking to amp up your weeknight dinners, this recipe brings an explosion of taste and gorgeous shades to your table.

Grilled Vegetable and Halloumi Stack Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps everything wonderfully simple, relying on truly fresh, quality vegetables and a few pantry staples to build up loads of flavor. Each ingredient has a starring role, creating a symphony of tastes and colors in every bite of your Grilled Vegetable and Halloumi Stack.

Zucchini: Sliced into 1/4-inch rounds, zucchini grills beautifully and adds lush, mild notes perfect for those crisp, tender stacks.
Eggplant: Cut in rounds, eggplant soaks up the grill’s smokiness and offers a velvety texture that makes every stack extra satisfying.
Red Bell Pepper: Go for thick strips; these bring a sweet juiciness and robust color that brightens up the whole dish.
Yellow Bell Pepper: Bright and sunny strips not only complement red bell pepper, but also add another layer of sweetness and crunch.
Red Onion: Sliced into rounds, red onion turns melt-in-your-mouth tender on the grill and adds a subtle bite.
Halloumi Cheese: This 8-ounce block is sliced into slabs that won’t melt or ooze, holding their shape and providing that signature salty, chewy bite.
Olive Oil: A drizzle coats the veggies and halloumi, helping them caramelize and infuse with Mediterranean flair.
Balsamic Vinegar: Just a splash delivers a tangy depth that ties all the grilled goodness together.
Dried Oregano: Adds a herby fragrance that’s quintessential in Mediterranean dishes and really lifts the flavor profile.
Salt: Essential for seasoning; brings out every ingredient’s natural depth.
Black Pepper: Just a dash for an effortless kick that perks up every bite.
Fresh Basil Leaves: The ultimate garnish—herbaceous, aromatic, and fresh, basil finishes the stack on the highest note.

How to Make Grilled Vegetable and Halloumi Stack

Step 1: Prep the Veggies and Marinade

Begin by slicing all your vegetables—zucchini, eggplant, red and yellow bell peppers, and red onion—so they’re about 1/4 inch thick. Toss them in a large bowl with olive oil, balsamic vinegar, dried oregano, salt, and black pepper. Give everything a good mix so every piece gets well coated; this simple marinade infuses the veggies with vibrant flavor, and helps them grill to juicy perfection.

Step 2: Preheat Your Grill

Heat your grill or grill pan over medium-high until it’s hot enough that a drop of water sizzles on contact. Preheating is essential for perfect grill marks and to lock in the vegetables’ juices, so don’t rush this step. If you don’t have an outdoor grill, a sturdy stovetop grill pan or broiler works beautifully too—just make sure it’s nice and hot!

Step 3: Grill the Vegetables

Grill your vegetables in batches, laying them in a single layer without crowding. Give each round 3–4 minutes per side so they become charred and tender, but still hold their shape. This is where all your spices and balsamic get a delicious, caramelized kick. Once grilled, set the vegetables aside on a platter—it’s almost time to build your showy Grilled Vegetable and Halloumi Stack!

Step 4: Grill the Halloumi

The halloumi cheese slices go straight onto the hot grill. Give them about 2–3 minutes per side; you’ll see gorgeous, golden grill marks and a heavenly aroma when they’re ready. Unlike most cheese, halloumi holds firm and becomes lightly crisp on the outside with a gooey, chewy center, making it the perfect “meaty” layer for your stack.

Step 5: Assemble the Stack

Now for the fun part! Layer your grilled eggplant, zucchini, peppers, onion, and finally a hot slab of grilled halloumi. Repeat the veggies and cheese as high as your heart (or skewer!) desires. Drizzle with a bit of extra olive oil or a sweet balsamic glaze. Top with plenty of fresh basil leaves for a burst of green and freshness. If you find the stacks a little wobbly, slide a toothpick or skewer through the center to make them tall and photo-ready.

How to Serve Grilled Vegetable and Halloumi Stack

Garnishes

Fresh basil leaves are more than just a pretty top—they pack a punch of herbaceous flavor that balances the salty halloumi and smoky veggies. Feel free to also add microgreens, a final grind of black pepper, or a delicate drizzle of aged balsamic for eye-catching shine and extra depth.

Side Dishes

The Grilled Vegetable and Halloumi Stack can easily become the center of your meal, but it’s also begging for a partner. Try serving with fluffy couscous, nutty quinoa, a lightly dressed green salad, or warm pita for a wholesome Mediterranean feast. These keep the meal light, yet satisfying.

Creative Ways to Present

For parties, assemble mini-stacks using smaller veggie slices and cube halloumi. Arrange on a platter with skewers for fun, hand-held appetizers. Alternatively, serve the stack deconstructed on a rustic board, letting guests build their own. No matter how you present it, the playful layers and colors will capture everyone’s attention.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few towers left, simply cool the stacks to room temperature before storing. Place them in an airtight container, separating layers with parchment if possible. They’ll stay fresh in the fridge for up to three days, still bursting with Mediterranean flavor.

Freezing

While freezing is not ideal—halloumi can become a bit rubbery after thawing—vegetables alone do freeze fairly well. If you want to make ahead, grill the veggies, freeze them flat between parchment, and add freshly grilled halloumi when ready to serve. This way, you preserve the integrity of each delicious layer.

Reheating

To revive your Grilled Vegetable and Halloumi Stack, warm the assembled stack in a 350°F (175°C) oven for 10 to 12 minutes or until heated through. Alternatively, a few minutes back on the grill or in a hot skillet will bring back their just-grilled aroma and taste. Be gentle—halloumi is best enjoyed just warm, not blistering hot.

FAQs

Can I use other vegetables in this Grilled Vegetable and Halloumi Stack?

Absolutely! Feel free to swap in sliced portobello mushrooms, asparagus, or even sweet potato. Just make sure pieces are cut evenly for uniform grilling and beautiful stacks.

What if I don’t have halloumi cheese?

If you can’t find halloumi, look for paneer or queso fresco—both grill surprisingly well. Feta or mozzarella can work in a pinch, but they might melt, so grilling is best attempted with firmer cheeses.

Can I make this recipe without a grill?

You certainly can! Roasting the vegetables in a hot oven or broiling them on a sheet pan delivers those toasty edges and soft centers. For the cheese, sear slices in a hot skillet until golden brown on both sides.

Is the Grilled Vegetable and Halloumi Stack suitable for meal prep?

Yes, this dish is perfect for preparing ahead. Grill the veggies and cheese, store them separately, and assemble stacks just before you’re ready to serve. This keeps everything tasting fresh and at its best texture.

Do I need to peel the eggplant or zucchini?

No peeling necessary! The skin softens beautifully on the grill and adds color plus a dose of extra nutrients. Just give them a good wash before slicing and you’re good to go.

Final Thoughts

I genuinely hope you’ll give the Grilled Vegetable and Halloumi Stack a try, whether you’re serving vegetarians or just craving something satisfying and full of color. The simple prep and bold flavors make it a winning centerpiece, and you’ll love how easy it is to share. Give it a go and don’t be surprised when it becomes a staple at all your summer get-togethers!

Grilled Vegetable and Halloumi Stack Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Grilled Vegetable and Halloumi Stack is a delightful vegetarian dish that combines the smoky flavors of grilled zucchini, eggplant, bell peppers, and onions with golden slices of halloumi cheese. Layered and stacked, this Mediterranean-inspired recipe is perfect for a summer grilling session.

Ingredients

Scale

Vegetables:

1 medium zucchini, sliced into 1/4-inch rounds
1 medium eggplant, sliced into 1/4-inch rounds
1 red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 red onion, sliced into rounds

Halloumi:

8 ounces halloumi cheese, sliced into 1/4-inch slabs

Marinade:

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish:

Fresh basil leaves for garnish

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Instructions

Preheat the Grill: Preheat a grill or grill pan over medium-high heat.
Prepare Vegetables: In a large bowl, toss zucchini, eggplant, bell peppers, and onion with olive oil, balsamic vinegar, oregano, salt, and pepper until well coated.
Grill Vegetables: Grill vegetables in batches for 3–4 minutes per side until tender and lightly charred. Set aside.
Grill Halloumi: Grill halloumi slices for 2–3 minutes per side until golden with grill marks.
Assemble Stack: Layer grilled eggplant, zucchini, peppers, onion, and a slice of halloumi to create a stack. Repeat layers as desired.
Garnish and Serve: Garnish with fresh basil and drizzle with additional olive oil or balsamic glaze if preferred. Serve warm.