Last update - 00:00 11/07/2007
Grilled vegetables with haloumi cheese
By Doram Gaunt
Grilling the vegetables on the barbecue or an iron skillet gives the vegetables a slightly burned and smoky flavor and highlights their wonderful sweetness. Salty Cypriot haloumi cheese complements and improves the flavor of the vegetables. This is an excellent vegetarian dish for a barbecue, which can also be prepared in the kitchen.
Ingredients (for four servings):
1 large eggplant
3-4 zucchini
200 grams haloumi cheese
2 red or green bell peppers
4 tablespoons olive oil
For the dressing:
1 tablespoon olive oil
1 tablespoon honey
leaves of three stalks of mint, minced
leaves of two stalks of basil, minced
Preparation:
Cut the eggplant into 1-centimeter-thick slices or a bit more. Cut the zucchini into 5- or 6-millimeter-thick slices. Cut the cheese into slices 4- or 5-millimeter-thick slices.
Leave the peppers whole.
Grill the vegetables on the barbecue or a ridged skillet until they both sides are slightly scorched (4-5 minutes on each side). It is important to make sure to grill the eggplant slices until they are completely cooked through; the zucchini and peppers can be half-cooked. Grill the cheese, too, a minute or two on each side. Arrange the vegetables and the cheese side by side on a serving platter.
Combine all the dressing ingredients and drizzle over the vegetables and cheese. Serve hot or lukewarm.
doramg@haaretz.co.il