Mixed Grilled Vegetable Salad with Halloumi Cheese

I recently learned that grilling vegetables can be intimidating to some people. Vegetables are somewhat delicate and if they are grilled for too long, they will fall apart and often drip into the grill and make a mess! It took me a little time to master grilling vegetables but now that I’ve worked it out I do it often. This is because grilling them brings out their natural flavor, cooks them to a great chewable consistency, and adds a touch of smokiness to each dish. Mixed Grilled Vegetable Salad with Halloumi Cheese This salad was very popular at our Greek restaurant, and I still make it at home. I like to make it in the summer because I only need to use the grill and it’s hearty enough to be a complete meal. All the vegetables used in this salad are found in most home gardens in Greece! Makes 4 servings 6 ounces Mixed greens 2 1/4-inch thick slices of eggplant 4 ¼-inch thick slices zucchini 1 portobello mushroom 1 red pepper, halved and de-seeded 5 slices of halloumi cheese Dressing: 3/4 cup extra virgin olive oil 1/4 tablespoons balsamic vinegar 1 teaspoon salt 1 teaspoon ground pepper 1 tablespoon dried oregano Bring the grill to medium-high heat. Brush the sliced vegetables and halloumi cheese with olive oil and grill them on both sides until they are cooked through and have char marks. Make the dressing by mixing all the ingredients together in a mason jar. Secure it with a lid and shake it really well to mix the dressing completely. Place the greens in a large salad bowl and dress the greens thoroughly, reserving about two tablespoons of the dressing for the end. Arrange the cooled grilled vegetables on top of the dressed salad and drizzle with the remaining dressing. Serve!