Grilled Vegetables and Halloumi Cheese with Chimichurri Sauce
Summer! Summer! Summertimeeee! Sorry, I just had to say that. 🙂 I’m in full swing with grilling season and my Grilled Vegetables and Halloumi Cheese with Chimichurri Sauce is the perfect dish for grilling season. I love to crank up the grill any time I get a chance. And considering it’s much hotter, it beats turning on the oven on most days. I actually had planned on this during the holiday weekend, but after running in the AJC Peachtree Road Race, and getting completely drenched from the rain that morning, I changed my mind. This was my second year running in that race (10k) and I think I will most certainly continue doing it for as long as I can. There’s no feeling like it. I’m also hoping to compete in the Atlanta “10 Miler” later this year, so we’ll see how that goes.
Back to grilling! I love to throw on some of my favorite grilled veggies along with Halloumi cheese or a grilling cheese and serve it with my favorite grain or in a flatbread. Then I topped it with a little bit of chimichurri sauce. The cheese can obviously be omitted if you’re vegan, but I think it really compliments this dish well.
Have you ever had Chimichurri sauce? If you haven’t, then you must start today! I absolutely love it! And if you’re not a big cilantro fan, feel free to substitute it with fresh parsley, oregano and/or basil, those taste great as well. I also like a lot of garlic in mine, but you can alter the amount to suit your tastes. This sauce is yours to play around with. Some people like it a little more spicier and add a chile or red jalapeno, or with more vinegar, it’s truly up to you.
Get the Recipe: Grilled Vegetables and Halloumi Cheese with Chimichurri Sauce
Ingredients
For the Chimichurri Sauce:
- ¾ cup cilantro, lightly packed and finely chopped
- 4 to 5 tablespoons olive oil
- 1 to 2 tablespoon red wine vinegar
- 2 to 3 cloves garlic, finely minced
- ¼ teaspoon fine sea salt, or to taste
- ¼ teaspoon ground black pepper
- 1 pinch red chili flakes, optional
For the vegetables and Halloumi:
- 1 small red bell pepper , cut into 1-inch strips
- 1 small yellow bell pepper, cut into 1-inch strips
- 1 medium yellow summer squash, cut into ¼ inch thin slices
- 1 medium zucchini, cut into ¼ inch thin slices
- 2 small baby bok choy, halved
- 1 small red onion, cut into ½ inch thin slices
- 1 handful asparagus, (about 8 thin stalks) cut off the stalky hard ends
- a good drizzle of olive oil, or more for the grill unless using cooking spray
- salt and pepper, to taste
- 8 ounces Halloumi cheese, or grilling cheese (cut into ¼ inch thin slices)
Suggested Accompaniments:
- a grain of your choice
- or flatbread
Equipment
- grill indoor or outdoor
Instructions
Make the sauce:
- For your sauce, in a medium bowl, mix all ingredients together and set to the side to let the ingredient marry together. You can prepare this ahead of time if you prefer.
Grill the veggies:
- Heat the grill to a medium flame, about 375 degrees.
- In a large bowl drizzle your veggies with olive oil and season with salt and pepper. Add the vegetables to a grill basket on one side of the grill. Spray or brush the other side with a little bit of oil and add the Halloumi to the grill. Cook both for 5 to 10 minutes or until you've got some nice grill marks on both sides and your veggies and cheese are done to your liking.
- Serve with your favorite grain or in a flat bread and drizzle liberally with chimichurri sauce and enjoy! xoxo
