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.