Grilled Veggie & Halloumi Platter

Serves 6 · 20 min prep · 20 min cook

Ingredients

• 16 oz halloumi cheese, sliced 1/2-inch thick
• 2 medium zucchini, sliced lengthwise into planks
• 2 medium yellow squash, sliced lengthwise into planks
• 2 red bell peppers, quartered
• 1 large red onion, cut into thick wedges
• 1 bunch asparagus spears, trimmed
• 1 pint cherry tomatoes on the vine
• 1/3 cup olive oil
• 3 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 4 pita bread or flatbreads

Instructions

1. 1Preheat the grill to medium-high heat, roughly 400°F, and clean and oil the grates well so the cheese and vegetables release cleanly.
2. 2In a large bowl or sheet pan, toss the zucchini, yellow squash, bell peppers, red onion, asparagus, and cherry tomatoes with most of the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until evenly coated.
3. 3Pat the halloumi slices dry and brush both sides lightly with the remaining olive oil so they brown without sticking.
4. 4Arrange the sturdy vegetables (peppers, onion, squash, zucchini) on the grill first. Cook 4 to 5 minutes per side until tender-crisp with deep grill marks and lightly blistered skins.
5. 5Add the asparagus and tomatoes during the last few minutes; the asparagus should be bright green with charred tips and the tomatoes just softened and smoky.
6. 6Place the halloumi slices on a hotter spot of the grill. Sear 2 to 3 minutes per side until deep golden grill marks appear and the edges soften but the cheese still holds its shape.
7. 7Warm the pita or flatbreads on the cooler side of the grill for 30 to 60 seconds per side until pliable and lightly toasted.
8. 8Artfully arrange all the grilled vegetables and halloumi on a large serving platter. Tear fresh basil over the top, drizzle with balsamic glaze, and nestle the warm bread alongside so everyone can dig in family-style.