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Grilled Halloumi with Roasted Red Peppers

Grilled Halloumi with Roasted Red Peppers

This Mediterranean-inspired appetizer combines golden grilled halloumi cheese with sweet, smoky roasted red peppers for a perfect balance of flavors and textures. Ready in just 40 minutes, it's an impressive yet simple dish for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 235 kcal

Equipment

  • Grill Pan or Skillet
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 250 g halloumi cheese cut into 1/2-inch slices
  • 2 large red bell peppers
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes adjust to taste
  • salt and freshly ground black pepper to taste
  • fresh herbs for garnish mint, basil, or parsley
  • 1 tbsp honey or balsamic glaze for drizzling (optional)

Instructions
 

  • Preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet lined with parchment paper.
  • Roast the peppers for 20-25 minutes, turning occasionally, until the skin is charred and blistered all over.
  • Transfer the hot peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes to make the skins easier to remove.
  • Once the peppers have cooled slightly, gently peel off the skin. Remove the stems, seeds, and membranes.
  • Slice the peppers into 1/2-inch strips and place them in a bowl. Add half the olive oil, lemon juice, minced garlic, oregano, and a pinch of salt and pepper. Toss gently and set aside to marinate.
  • Pat the halloumi slices dry with paper towels. For extra flavor, sprinkle a light dusting of dried oregano and black pepper on both sides of each slice.
  • Heat a grill pan or skillet over medium-high heat. Brush with the remaining olive oil.
  • When the pan is hot, add the halloumi slices and grill for 2-3 minutes per side until golden brown with beautiful grill marks.
  • Arrange the grilled halloumi on a serving platter. Top with the marinated roasted red pepper strips.
  • Drizzle with any remaining marinade from the peppers and, if desired, a light drizzle of honey or balsamic glaze.
  • Garnish with fresh herbs and a sprinkle of red pepper flakes. Serve immediately.

Notes

For the best texture, halloumi should be grilled just before serving. However, you can roast and marinate the peppers up to three days ahead.
To save time, you can substitute jarred roasted red peppers instead of roasting your own. Just drain, pat dry, and marinate them as directed in the recipe.
Halloumi is naturally salty, so be careful not to add too much additional salt to the dish.

Nutrition

Calories: 235kcalCarbohydrates: 5gProtein: 12gFat: 18gSaturated Fat: 8gSodium: 390mgFiber: 1g
Keyword Halloumi, Grilled Cheese, Roasted Red Peppers, Vegetarian Appetizer, Mediterranean Food
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