Grilled Halloumi & Vegetables

Are you looking for something new to grill? Why not Halloumi & fresh seasonal veggies! Originally from Cyprus, made from brined goat & sheep’s milk, this low-fat cheese is great for grilling! While the exterior remains firm, the inside softens to a creamy, savory, flavor. Serve on a bed of grilled vegetables. This dish will become your new summer favorite! 4 ample servings.

Simple Ingredients:

· ½ cup Villa Graziella Organic Extra Virgin Olive Oil + extra to taste

· 2 teaspoons Villa Graziella Organic Tuscan Herb Vegetable Seasoning + extra to tase

· ¾ pound Halloumi cheese

· 2 sweet orange, red or yellow peppers, washed & dried.

· 1 large zucchini, washed & dried.

· 1 large Japanese eggplant, washed, dried & weeped.

· ½ red or yellow onion

· 1 teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Place half the onion in a bowl of water & refrigerate.

2. Remove cheese from refrigerator, set on a chopping block, allow to reach room temperature as it will be easier to cut.

3. Prepare eggplant, slice on the diagonal, place on a colander or baking rack. Salt each side liberally with sea salt, let sit 30 minutes as it weeps a darkish liquid. Rinse off liquid & salt, gently dry with a clean dish or paper towel, place in a large bowl.

4. Slice peppers in wide pieces, then in half, discard seeds, add to the bowl. Followed by sliced on the diagonal zucchini, add to bowl. Remove onion from water, slice & add bowl.

5. Season vegetables with 1 teaspoon of Tuscan seasoning, pepper. Drizzle ¼ cup of olive oil to bowl, gently toss with hands or a spatula to fully combine, set aside.

6. Prepare a hot grill, add vegetables, cook until tender & brown, not charred, about 10 minutes. Remove from grill & arrange on a serving dish.

7. As veggies cook, cut halloumi in 8 ½ inch thick slices. Season both sides with remaining teaspoon of seasoning, drizzle remaining ¼ cup of olive oil on both sides.

8. Add halloumi slices to grill, cook 3-5 minutes until brown, not charred. Flip & repeat process. Cheese should soften but not be runny.

9. Remove halloumi slices, add to platter, season to taste with Tuscan seasoning & drizzle with olive oil.

10. Serve immediately & enjoy!

Helpful Hints:

· Find Cypriot halloumi at middle eastern grocery stores, Traders Joe’s, even Aldi. Check that it is made with goat & sheep milk. Made from vegetable rennet, is suitable for non-meat eaters.

· Can’t find halloumi? Queso para freir, queso panela & paneer are good substitutes.

· Soaking onion in cold water dilutes the pungent, raw bite of sulfur, leaving it milder but still crunchy.

· Avoid veggies slipping through the grate and use a grill pan. No grill? Use a cast iron skillet or ridged grill pan to cook stove top.

To download this recipe click here

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