During the summer months we try to use our grill as often as possible. Besides helping to keep the house nice and cool, it is also a chance to spend some time with my husband. I typically handle all our meals but when we grill it becomes a joint effort. I prep, then he is in charge of the actual cooking, since I tend to be a bit of a klutz and have injured myself on more than one occasion!
These vegetable and halloumi foil packet dinners have quickly become a go-to in our grilling rotation. On my end, the prep work is incredibly simple. Plenty of fresh veggies, halloumi cheese and fresh herbs are chopped up and tossed together in a large bowl with some olive oil. The mixture is then divided and sealed up tightly in two large foil packets, before being placed directly on a heated grill. Once on the grill, there is nothing more to do. Just relax and wait for dinner to be served! It is a win-win for both of us. Plus, there is virtually no clean up involved—just toss away the foil!
When prepping the veggies for the packets, you want to be sure to slice the onion, zucchini and peppers to about the same size, about just under ½ inch thick, so that they cook nice and even. You can also use different fresh herbs here if you would like; whatever you happen to have on hand is fine.
By cooking the foil packets on the grill over medium-high heat, the veggies and cheese get nice and tender but also form a layer of char on the bottom, which is one of my favorite aspects of grilling. It adds so much flavor! The halloumi is a great addition to these packets, as it stands up incredibly well to the heat and retains its shape, unlike other cheeses.Print this recipe
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