Grilled Vegetable Salad with Halloumi

Serves 8

INGREDIENTS:

½ c. olive oil

¼ c. spice rub of your choice (I often have my own or use commercial)

2 red Bell Peppers

2 yellow Bell Peppers

2 orange Bell Peppers

2 -4 jalapeno-type hot peppers

1 eggplant

160 package Halloumi of your choice

Cherry tomatoes

White Balsamic vinegar

Optional:

1 large Spanish onion

Fresh herbs such as mint, basil, oregano etc..

Zucchinis

And anything else you like grilling!

INSTRUCTIONS:

Prepare the vegetables by cleaning and slicing them into large pieces, (you don’t want them to fall between the grill).

For the eggplant, I always slice, sprinkle with coarse salt and let them rest for about an hour on paper towels, but this is optional.

Add the olive oil and spice rub to the vegetables in a really large mixing bowl and toss till the spice rub and olive oil coat the vegetables evenly.

Slice the Halloumi cheese into 1/3 inch pieces and add to the mixing bowl, toss again.

Oil your grill and place your vegetables on them, watching and turning as needed, make sure they get good char marks too.

Note: Place the cheese and grill also, Halloumi is one of the only cheeses you can grill and it is fabulous.

Place the grilled vegetables back into the bowl with the cheese, add the cherry tomatoes with the fresh herbs is wished, season to taste, the rub has salt, so be mindful. Plate your salad prettily, arrange the slices of cheese accordingly and sprinkle the salad liberally with the white balsamic vinegar.

Enjoy with steak, pork chops (like I did), BBQ chicken and anything else that trips your imagination, bon appétit!