Smoky Grilled Vegetables with Haloumi and Olive Chermoula
Lightly charred vegetables with an olive and herb dressing, Haloumi croutons and crisp chickpeas
Servings: 4 ser
Ingredients
- 1/2 cup garlic infused olive oil
- 1/4 cup fresh lemon juice
- 2 tsp freshly grated lemon zest
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp thyme leaves
- 3/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp chili flake
- 3 lbs. vegetables, sliced for grilling; eggplant, red bell pepper, zucchini, red onion, portobello mushroom
- 3 tbsp chopped green olives
- 1/4 cup chopped cilantro
- 2 tbsp chopped parsley
- 6 oz Haloumi cheese
- 1/4 cup crispy chickpeas
Instructions
- Combine olive oil through chili flake in a
medium bowl and whisk until well blended.
Remove and reserve 1/3 cup of the mixture to make the
chermoula, and brush/pour the remainder over the sliced vegetables. Marinate up
to several hours.
Combine the reserved marinade with the olives, cilantro, parsley
and 2 tablespoons water to make the chermoula.
Prepare a gas or charcoal grill for the vegetables. Start
them over the hottest area to char, then move around to the edges of the grill
to soften and become tender.
Slice the Haloumi into ½-inch and brown on all sides in a medium
hot skillet.
Arrange the vegetables attractively on a platter and spoon
the chermoula over them. Place the
browned cubes of Haloumi randomly over the vegetables. Sprinkle with the crunchy chickpeas and serve.