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Grilled Vegetables and Halloumi Cheese with Charred-Tomato Dressing

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Jonathan Lovekin


  • 3 ripe tomatoes (about 1 pound), halved crosswise
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 3 tablespoons red-wine vinegar
  • 3/4 cup packed fresh small basil leaves, plus more for serving
  • 1 small red onion, cut into 1-inch-thick wedges
  • 4 portobello-mushroom caps
  • 2 medium summer squashes or zucchini, or a combination, quartered lengthwise
  • 8 ounces halloumi cheese (available at, cut into 4 slabs
  • 2 small romaine-lettuce hearts, cut lengthwise into quarters
  • 1 small head radicchio, cut into wedges


  1. Preheat grill to medium-high. Brush tomatoes with oil; season with salt and pepper. Place on grill, cut-side up; cook until marked on bottom, about 5 minutes. Chop and transfer to a bowl. Stir in oil, vinegar, and basil; season with salt and pepper.

  2. Brush onion, mushroom caps, and squashes with oil; season with salt and pepper. Grill until tender and marked in spots, about 8 minutes for onion and squashes, 7 minutes for mushrooms. Meanwhile, grill cheese until softened and marked, about 1 minute a side.

  3. Divide romaine hearts, radicchio, vegetables, and cheese among plates. Drizzle with dressing, top with basil, and serve immediately.

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