Ingredients
Scale
- 1 large Zucchini (approx. 300g): Sliced into ½-inch thick rounds. This versatile summer squash grills beautifully, becoming tender and slightly sweet.
- 1 large Yellow Squash (approx. 300g): Sliced into ½-inch thick rounds. Similar to zucchini, it adds a lovely color and mild flavor.
- 1 large Red Bell Pepper: Cored, seeded, and cut into large, flat pieces (about 2-inch squares). Its sweetness intensifies when grilled.
- 1 large Orange or Yellow Bell Pepper: Cored, seeded, and cut into large, flat pieces (about 2-inch squares). Adds another layer of sweetness and vibrant color.
- 1 large Red Onion: Peeled and sliced into ½-inch thick rounds. Grilling tames its sharpness, bringing out a delightful sweetness.
- 8 ounces (225g) Halloumi Cheese: Sliced into ½-inch thick pieces. This firm, briny cheese is perfect for grilling as it holds its shape and develops a fantastic crust.
- 4 large Portobello Mushroom Caps (approx. 400g total): Stems removed, wiped clean. Their meaty texture makes them a hearty addition.
- ¼ cup (60ml) Olive Oil: Extra virgin, for coating the vegetables and cheese.
- 2 tablespoons (30ml) Balsamic Vinegar: Adds a tangy depth to the marinade.
- 2 cloves Garlic: Minced. For a pungent, aromatic kick.
- 1 teaspoon Dried Oregano: Or 1 tablespoon fresh, chopped. Adds a classic Mediterranean flavor.
- ½ teaspoon Dried Thyme: Or ½ tablespoon fresh, chopped. Complements the oregano beautifully.
- Salt, to taste: Fine sea salt or kosher salt.
- Freshly Ground Black Pepper, to taste: For a touch of spice.
- Optional Garnish: Fresh Basil Leaves or Parsley, chopped: For a fresh, herbaceous finish.
- Optional Drizzle: Balsamic Glaze: For an extra touch of sweetness and elegance.
Instructions
- Prepare the Vegetables: Wash and thoroughly dry all your vegetables. Slice the zucchini, yellow squash, and red onion into substantial ½-inch thick rounds. For the bell peppers, remove the core and seeds, then cut them into large, flat pieces, roughly 2-inch squares, suitable for grilling and stacking. Wipe the portobello mushroom caps clean with a damp paper towel and remove the stems (you can chop and save the stems for another dish).
- Make the Marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, and dried thyme. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
- Marinate the Vegetables: Place all the prepared vegetables (zucchini, yellow squash, bell peppers, red onion rounds, and portobello mushroom caps) in a large bowl or a large resealable plastic bag. Pour the marinade over the vegetables and toss gently to ensure every piece is evenly coated. Let the vegetables marinate for at least 20-30 minutes at room temperature, or for a deeper flavor, cover and refrigerate for up to 2 hours. If refrigerating, bring them to room temperature about 20 minutes before grilling.
- Prepare the Halloumi: While the vegetables are marinating, slice the halloumi cheese into ½-inch thick pieces. Lightly brush both sides of the halloumi slices with a little extra olive oil (or some of the reserved marinade if you prefer, but ensure it hasn’t been overly contaminated by raw vegetable contact if you plan to store leftovers).
- Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates thoroughly and lightly oil them with a high smoke point oil (like canola or avocado oil) using a wadded paper towel held with tongs to prevent sticking.
- Grill the Vegetables: Arrange the marinated vegetables on the preheated grill in a single layer. Avoid overcrowding the grill; cook in batches if necessary. Grill for approximately 4-6 minutes per side, or until they are tender-crisp and have developed beautiful grill marks. The exact time will vary depending on the thickness of your vegetables and the heat of your grill.
- Zucchini and Yellow Squash: About 3-5 minutes per side.
- Bell Peppers: About 4-6 minutes per side, until slightly softened and charred.
- Red Onion: About 4-5 minutes per side, until tender and slightly caramelized.
- Portobello Mushrooms: About 5-7 minutes per side, until tender and juicy.
Once cooked, transfer the grilled vegetables to a clean platter or baking sheet.
- Grill the Halloumi: Place the halloumi slices directly onto the hot grill grates. Grill for 2-3 minutes per side, or until golden brown with distinct grill marks and slightly softened. Halloumi grills quickly, so keep a close eye on it to prevent burning.
- Assemble the Stacks: Now for the fun part! Create your stacks. Start with a larger, sturdier base like a portobello mushroom cap (gill side up to hold juices) or a large zucchini round. Layer on different grilled vegetables, alternating colors and textures. Strategically place a slice of grilled halloumi in the middle of the stack and perhaps another on top, or cut the halloumi into smaller pieces to distribute throughout. Aim for 3-4 layers of vegetables and 1-2 layers of cheese per stack. You can build them as tall or as modest as you like.
- Serve Immediately: Once assembled, the Grilled Veggie and Cheese Stacks are best served warm. If desired, drizzle with a balsamic glaze and garnish with fresh basil leaves or chopped parsley for an extra pop of color and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 38g
- Fiber: 10g
- Protein: 25g