Grilled Mediterranean Vegetables and Haloumi

Grilled Mediterranean Vegetables and Haloumi

This dish shouts summer! What a riot of colour, textures and flavours this is.

Not only great in this dish, use the grilled-vegetables (chopped after cooking) on bruschetta, in pasta and in quiche. Such a useful technique.

Majority of these ingredients can be purchased from the Providore. We offer twice weekly deliveries (Tuesday and Friday) to Perth homes.

 

 

INGREDIENTS FOR FOUR TO SIX
1 x small eggplant
1 x medium zucchini
1 x medium red/orange/yellow capsicum
50ml extra virgin olive oil
salt
black pepper
400gm heirloom or regular tomatoes
200gm halloumi cheese
50ml cooking school vinaigrette
10gm basil leaves

METHOD

  1. Prepare vegetables. Cut all into slices of a similar thickness (1 to 1.5cm).
  2. Pre-heat BBQ or cast iron grill.
  3. Cook vegetables in batches. Brush each batch just before cooking with olive oil and season with a smattering of salt and freshly ground black pepper. Cook for a minute or so on one side, then turn over. There should be grill marks on the surface. If not, turn up heat slightly. If marks are very dark, turn heat down slightly! Cook on second side for 1 to 2 minutes. Set cooked vegetables aside and continue until all are grilled.
  4. Meanwhile, slice tomatoes and set aside.
  5. Reserve a few smaller basil leaves (if any) to finish dish with and finely chop remainder. Add to vinaigrette.
  6. When ready to cook haloumi, cut into ½cm slices and then into 4cm-ish squares. Place onto absorbent kitchen paper and pat dry. Coat with olive oil and immediately place on hot grill. Allow a minute or so and then check underside to see how fast the cheese is browning. Turn over (using egg slice) and brown other side.
  7. Arrange tomatoes, cooked vegetables and haloumi on wide flat plate. Drizzle with basil vinaigrette and scatter with reserved basil leaves if any. Serve warm, at room temperature or after being chilled in the fridge.

COOKS NOTES

  • All amounts are approximate for this recipe.
  • Grill all vegetables and refrigerate leftovers to use in other dishes e.g. cut into smallish chunks and stir through a fresh tomato sauce (or add passata and seasoning) and serve with pasta or add to a cheesy quiche mix.
  • Cook veggies on BBQ with lid down to create a smoky flavour.
  • Cooking School Vinaigrette recipe is on the Providore in sherry vinegar product plus can be found on The Cooks Collective subscription website.
  • When grilling, moisture is the enemy and will cause any item to stick to the grill, so ensure everything is dry and oiled just before cooking.
  • Be aware if seasoning with salt, it will very quickly start pulling moisture from the item, so season as placing on grill.
  • If pre-preparing this recipe, arrange all grilled items on large plate, cover and refrigerate for up to 8 hours, then dress on serving.
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