A full mezze spread from the BBQ: halloumi slices, courgette, aubergine, and peppers all grilled over direct heat and arranged on a platter with hummus, olives and warm flatbreads. A great vegetarian centrepiece or an opener for a longer feast.
smokeandsoil.com/recipes/grilled-halloumi-and-veg-mezze
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Easy
Method
BBQ
For the grill
A full mezze spread from the BBQ: halloumi slices, courgette, aubergine, and peppers all grilled over direct heat and arranged on a platter with hummus, olives and warm flatbreads. This recipe is a straightforward way to bring vibrant, seasonal vegetables and salty halloumi together with minimal fuss, letting the natural flavours shine through the fire’s influence. It’s an approachable, everyday BBQ that’s as much about clean, whole-food cooking as it is about enjoying time outdoors.
The key here is simple, direct heat grilling which imparts a subtle smokiness and attractive char without overwhelming the ingredients. Courgettes and aubergines soften and caramelise, while peppers and red onion add sweetness and depth. Halloumi holds its shape beautifully on the grill, developing a crisp exterior and a creamy centre. Finished with a drizzle of olive oil, a squeeze of lemon, and a scattering of fresh mint and oregano, this mezze is fresh, balanced and easy to assemble.
This recipe works because it embraces the BBQ as a tool rather than an event. It’s about cooking well with what’s in season, making the most of everyday ingredients, and creating something satisfying without complication. Whether you’re sharing with friends or enjoying a quiet evening, it’s a clean, homegrown way to fire up the grill and eat well.
For the grill
sliced 1cm thick
sliced diagonally 1cm thick
sliced into rounds 1.5cm thick
halved and deseeded
cut into thick wedges
To serve
see separate recipe
see separate recipe
Health Notes
This is a vegetable-forward main course with halloumi providing protein and calcium. Aubergine, courgette and peppers are all excellent sources of vitamins C and B6.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
22g
protein
18g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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To serve
Prep the veg (prep, no timer)
Salt the aubergine slices and leave for 20 minutes, then pat dry. Toss all vegetables in olive oil, salt, pepper and dried oregano. Keep the halloumi separate — do not oil it; halloumi browns better when placed on the grill dry.
Fire setup (10 min)
Set up the BBQ for direct medium-high heat. A full chimney of lumpwood. Clean and oil the grate well.
Grill the vegetables (15 min)
Start with the peppers and onions — they take the longest. Grill peppers skin-side down for 5–6 minutes. Add aubergine and courgette. Turn everything once when charred on the first side. Total veg cook time 12–15 minutes. Move to a warm platter as each piece is ready.
Grill the halloumi (6 min)
Place halloumi slices directly on the grate. Cook for 2–3 minutes per side until deeply golden and charred with clear grill marks. Serve immediately — halloumi firms up and loses its appeal as it cools.
Build the platter
Arrange everything on a large board or platter. Scatter fresh mint and parsley. Add lemon wedges, olives, and pickles. Put hummus and flatbreads on the side. Let people build their own.
Health Notes
This is a vegetable-forward main course with halloumi providing protein and calcium. Aubergine, courgette and peppers are all excellent sources of vitamins C and B6.
Per serving (estimate)
480
kcal
22g
protein
18g
carbs
36g
fat
Written by
L Field
