Grilled Vegetables with Halloumi and Herb Chimichurri

Colorful grilled vegetables with pan-seared halloumi and a fresh herb chimichurri made with parsley, garlic and oregano. Vegetarian, flavorful and without any complicated technique.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 2 pc Zucchini
• 2 pc red bell pepper
• 1 pc eggplant
• 2 pc corn on the cob
• 1 pc red onion
• 4 pc large button mushrooms
• 250 g halloumi
• 6 tbsp olive oil
• 1 bunch bunch of flat-leaf parsley
• 2 pc garlic cloves
• 1 tsp dried oregano
• 2 tbsp cider vinegar
• 1 pc lemon (juice)
• 1 pinch chili flakes
• salt
• pepper

Method

1. Preheat the grill to medium-high heat, about 200 to 220 °C.
2. For the chimichurri, finely chop the parsley and finely grate or press the garlic cloves. Mix with 4 tbsp olive oil, cider vinegar, lemon juice, oregano, chili flakes, salt and pepper in a bowl and set aside.
3. Cut the zucchini and eggplant into slices about 1 cm thick. Deseed the bell pepper and cut into wide strips. Cut the onion into thick rings, clean the mushrooms and halve them.
4. Mix the remaining olive oil in a small bowl with salt and pepper. Brush the vegetables and mushrooms with it, and brush the corn cobs with oil as well.
5. Grill the vegetables and corn cobs all around for about 4 to 6 minutes, until they have grill marks and are tender. The corn cobs need about 10 to 12 minutes and should be turned occasionally.
6. Cut the halloumi into slices about 1 cm thick and grill on the grill for 2 to 3 minutes per side until golden brown.
7. Arrange the vegetables with the halloumi on a platter, drizzle with the chimichurri and serve immediately.