Chargrilled Vegetables With Haloumi
Sunday, March 30, 2025
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Grilled haloumi and traditional dips give this vegetarian dish Mediterranean flair.
The ingredient of Chargrilled Vegetables With Haloumi
- 1 garlic clove crushed
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 200g haloumi drained and cut into 1cm thick slices
- 1 eggplant thinly sliced
- 2 zucchini thinly sliced
- salt and cracked black pepper
- olive oil for brushing
- 8 slices italian style bread ciabatta
- 50g baby rocket leaves
- tzatziki to serve
- hummus to serve
The Instruction of chargrilled vegetables with haloumi
- combine the garlic lemon juice oil and salt and pepper in a small bowl place the haloumi slices on a plate and drizzle with the garlic mixture set aside for 30 minutes to marinate
- heat a barbecue grill and plate to high spray the eggplant and zucchini with oil spray and sprinkle with salt and pepper place on grill and cook until tender and browned remove and set aside
- brush the ciabatta with oil place on the barbecue plate and cook for 1 2 minutes each side or until golden remove and set aside
- meanwhile place haloumi on grill and cook until soft and golden
- to serve arrange the eggplant zucchini and rocket on serving plates top with haloumi and serve with ciabatta and dips such as tzatziki or hummus
Nutritions of Chargrilled Vegetables With Haloumi
fatContent: 371 167 caloriessaturatedFatContent: 19 grams fat
sugarContent: 29 grams carbohydrates
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: 26 milligrams cholesterol
