Next week, we leave for our first trip to Greece! While in Vegas a couple of weeks ago, we got ourselves warmed up at Estiatorio Milos, one of my favorite restaurants on the strip that serves authentic Greek food and is oh so fabulous. One of my favorite dishes there is grilled veggies and Halloumi with their amazing extra virgin olive oil. This recipe has been on repeat at our house because it’s simple, quick, and gives me an excuse to heat up the grill. Plus, it pairs famously with fish, which we happen to eat a ton of. I plan to eat ALL the Greek EVOO, Halloumi, and fresh fish next week, but until then, I’ll just be at home making this recipe every night!
1 large red bell pepper
1 large orange bell pepper
1 large purple eggplant
1 large zucchini
1 large yellow squash
1 (12 oz jar) artichoke hearts - drained
1/4 cup good-quality extra virgin olive oil, plus more for drizzling
Kosher salt and freshly cracked pepper
1 (8-9 oz) block Halloumi cheese - cut into 4 thick rectangles
1 teaspoon oregano
Heat grill to high heat. Slice the bell peppers into large, long chunks discarding the seeds. Slice the eggplant, zucchini, and squash horizontally into circles. Place all the veggies in a large bowl with the artichoke hearts. Add the olive oil and about 2 teaspoons salt and 1 teaspoon pepper (or to taste… you want to flavor these veggies well). Toss everything together until all the veggies are equally coated. On a small plate, drizzle the Halloumi with olive oil and sprinkle with oregano. Flip the cheese over and do the same to the other side. Grill veggies and cheese for about 3 to 4 minutes on each side or until charred. When ready to serve, drizzle everything heavily with more EVOO.