Taking advantage of a bountiful summer farmer’s market harvest, these grilled zucchinis make a great vegetarian main course or a beautiful accompaniment with grilled fish.
Coming from Cyprus, Halloumi is a semi-firm sheep and goat’s milk cheese. (Find it near the fresh goat cheese in the Aperitivo case!) It is a salty and tangy cheese with a high melting point, meaning it will hold its shape when exposed to high heat. So it is the perfect cheese to grill!
There are a few staple ingredients in the Aperitivo “kitchen” and Mama Lil’s spicy pickled peppers are one of those. Grown in Washington’s Yakima Valley, these Hungarian goathorn peppers are made in a similar style to Italy’s Calabrian pickled peppers. They are sweet, spicy and totally addicting. Once the jar is empty, don’t toss that flavorful oil! Use it in vinaigrettes, toss it with fresh pasta or pour it in a bowl and dip some crusty bread in it.
Grilled Zucchini with Halloumi and Mama Lil’s Peppers
Serves 4 – Recipe adapted from Bon Appetit
- 1 medium shallot or small red onion – thinly sliced
- ½ cup sherry vinegar
- 1 tablespoon sugar
- ¼ coarsely chopped Mama Lil’s peppers
- 2 pounds zucchini – halved lengthwise (or hotdog-style)
- 1 package Halloumi
- 3 tablespoon vegetable or canola oil
- ¼ cup extra virgin olive oil
- ½ cup torn basil
- Kosher salt and pepper
- Crunchy salt – Maldon, Jacobson, etc.
Heat a grill for medium heat. Mix sliced shallot or onion with sherry vinegar in a large bowl. Let sit for about 10 minutes. Sprinkle in the sugar, a pinch of salt and chopped Mama Lil’s. Set aside.
Toss halved zucchinis with 3 Tbsp vegetable oil on a large rimmed baking sheet. Season with salt and pepper and place on the grill. Grill on each side, until tender and charred, about 15 minutes total. Remove from the grill and let cool slightly. Once cool, tear or slice into bite-sized pieces and place in the bowl with shallots and Mama Lil’s.
Toss Halloumi in same olive oil from the zucchini and place on the grill. Grill a few minutes on each side, until crispy grill marks form, about 8 minutes total. Remove from grill, slice into bite-sized pieces and add to zucchini mixture.
Gently stir everything together, add additional ¼ cup olive oil and torn basil leaves. Transfer mixture with a slotted spoon onto large platter. Top with additional basil leaves and crunchy salt.
Need a wine pairing? Try this amazing Malagouzia from Greece.
