How to Blow a Small Person’s Mind

Abby: Mom, what’s for dinner?
Me: Grilled cheese!
Abby: For dinner????
Me: Yes! On the grill!
Abby: What? The grill?
Me: Yes! And without bread!
Abby: What the…let me get this straight. Grilled cheese made
outside on the grill with no bread? For…dinner?
Me: You got it. And we’ll have some chicken and vegetables on the side.

Grilled Vegetables with Haloumi and Green Sauce
My friend Christine was the one to tell me that grilled haloumi is the fastest way to wake up a plate of grilled vegetables. She recommended brushing it with olive oil and fresh oregano and topping the whole thing with a green sauce. So that’s what we did.(If you don’t want to go to the trouble of making the green sauce, I’ll bet a storebought pesto would be just fine.) Haloumi is a firm Greek sheep-goat blend that is available at most cheese shops, Whole Foods, and specialty markets.

Make green sauce: In a blender or small food processor, add a bunch of fresh parsley, 1 garlic clove, 1/3 cup olive oil, 4 scallions (trimmed, white and green parts), salt, pepper, a generous squeeze of lemon juice, a tablespoon or so fresh oregano, a few capers (optional), and whirl away, adding olive oil to reach desired, saucy consistency. (You can add more lemon juice or a little white wine vinegar if you think it tastes too flat.)

Prepare haloumi: Slice horizontally as shown and brush with olive oil and chopped fresh oregano. Prepare your vegetables: Using a sharp knife, slice a zucchini in half, then cut horizontal slices as thinly as you can. Trim bottom of asparagus spears and chop a red pepper in thirds. Put in baking dish with a decent amount of olive oil and generous salt and pepper.  Toss until coated. Grill vegetables for 4-5 minutes, rotating occasionally with a pair of tongs to cook them evenly. Grill haloumi, about 2 minutes a side. Top vegetables with haloumi and drizzle with green sauce.

Hooray! Grilled cheese for dinner!


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13 Comments

A Plum By Any Other Name

Ha, suffice to say I don’t think such a positive response is limited to little ones when it comes to having cheese as a mainstay for dinner. ;) I think I am speaking for the collective when I say it is time to commence the grilling of dairy…

Reply
Heather

Looks fabulous! We’ll nee dto try this soon. I’m so addicted to grilling anything right now. My DH makes a fabulous grilled pineapple that has been soaked in a rum/lime sauce. Yum!

Reply
Sadaf

I’ve never tried that cheese before, but it looks delish!! Wonder if I can find it out here. Grilled veg definitely needs something to perk it up, in my humble opinion. Green sauce looks easy enough.. kind of like a chimichurri?

Reply
Courtney

Beautiful platter for dinner – yum! My kind of dinner in this heat – everything is cooked outside. Great post.

Reply