Description
This vibrant barbecued dish features tender charred broccoli, cauliflower, and halloumi cheese, complemented by a zesty tomato and red onion dressing. Perfect for a light yet flavorful meal, it balances smoky, tangy, and fresh flavors, ideal for grilling enthusiasts.
Ingredients
Scale
Dressing
- 2 tomatoes, finely chopped
- ½ red onion, finely chopped
- 1 lemon, juiced
- 1 tsp cider vinegar
- 1 tsp dried oregano (half of 2 tsp total)
- ½ tsp black pepper
Vegetables
- 1 cauliflower, cut into florets, stalks cut into 5cm pieces
- 1 broccoli, cut into florets, stalks cut into 5cm pieces
- 2 tsp olive oil (from total 3 tsp)
- 1 tsp smoked paprika
- 1 tsp dried oregano (remaining half from total 2 tsp)
Halloumi
- 450g halloumi, cut into 2.5cm cubes
- 1 tsp olive oil (remaining from total 3 tsp)
Optional
- Cooked couscous, to serve
Instructions
- Prepare the dressing: In a bowl, combine the finely chopped tomatoes, red onion, lemon juice, cider vinegar, half the dried oregano, and ½ teaspoon black pepper. Mix well to blend the flavors.
- Pre-cook the vegetables: Light the barbecue to get the coals ashen. Meanwhile, bring a pan of water to a boil. Add the cauliflower florets and stalk pieces along with the broccoli stalk pieces, cooking for 3 minutes. In the last minute, add the broccoli florets to the pot. Drain the vegetables thoroughly.
- Season the vegetables: Toss the drained vegetables with 2 teaspoons olive oil, the remaining dried oregano, and smoked paprika to evenly coat them with flavor.
- Grill the vegetables: Place the seasoned vegetables on the hot grill. Cook them for 2 minutes before moving them to a cooler part of the grill. Continuously turn and move the vegetables around to prevent burning and ensure even cooking.
- Grill the halloumi: Place the halloumi cubes on the grill. Cook for 1 minute on each side, turning repeatedly until all sides are golden brown and crisp.
- Assemble and serve: Transfer the grilled vegetables and halloumi to a serving bowl. Drizzle with the remaining 1 teaspoon of olive oil and season to taste. Serve immediately, optionally alongside cooked couscous for a complete meal.
Notes
- Pre-cooking the vegetables by boiling ensures they are tender before quick charring on the grill.
- Turning the vegetables frequently on the grill prevents burning and promotes even smoky flavor.
- Halloumi cooks quickly and should be watched closely to avoid overcooking.
- Serving with couscous adds a filling, grain base that complements the smoky grilled veggies and cheese.
- Adjust paprika quantity based on preferred spice level, or substitute with smoked chili powder for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Keywords: barbecued broccoli, grilled cauliflower, halloumi grill recipe, Mediterranean vegetarian barbecue, smoked paprika vegetables, grilled halloumi cheese
