Description
This easy vegetarian appetizer of Mini Sweet Peppers, Grilled Halloumi and Homemade Pesto on crusty bread is just right for entertaining!
Ingredients
Scale
- 2 lbs sweet mini peppers
- 2 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 2 tsp sumac
- 1 tsp dried thyme
- 1/2 tsp sea salt
- 1/4-1/2 cup of store-bought or homemade pesto
- 12 oz Halloumi cheese, cut into 2 oz slices
- 1 lemon
- 1 baguette or crusty country bread
Instructions
- Place the peppers in a large bowl. Add the olive oil, oregano, sumac, thyme and salt and mix well until they're well coated with the oil and seasoning
- Heat the grill on high. Place peppers on the grill and cook for 5 minutes with the lid closed (we used a grill pan to keep the peppers from falling through the racks)
- Turn the peppers, reduce the heat to medium and cook for an additional 5 minutes
- Remove the peppers from the grill and place them in a glass bowl. The peppers will be slightly crisp. If you want softer peppers, cover the bowl with plastic wrap and let the pepper soften in the bowl for 10-15 minutes
- Grill the Halloumi cheese over medium-low heat on a grill pan (or regular skillet) on the stove, or on your outdoor grill. Grill a couple of minutes per side or until slightly browned on the outside and soft on the inside
- Serve on a board or platter with pesto sauce, toasted baguette, or crackers. Squeeze some lemon for an extra burst of flavor
- Prep Time: 5 minutes
- Cook Time: 10
- Category: appetizer
- Method: grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 319
- Sugar: 5.8
- Sodium: 897
- Fat: 25.2
- Saturated Fat: 11.6
- Unsaturated Fat: 7.8
- Trans Fat: 0
- Carbohydrates: 10.6
- Fiber: 3
- Protein: 13.7
- Cholesterol: 41.5