A Salad Of Grilled Vegetables Over Crisp Lettuce With Halloumi Croutons

1. 1

   Combine all ingredients into a jar with a lid and shake, shake, shake. Set aside.

2. 2

   Slice the zucchini lengthwise and then slice each half lengthwise again. Cut each spear in half crosswise.

3. 3

   Core the red pepper and then cut into four pieces, keeping them as flat as possible.

4. 4

   Peel the onion and then cut into about six wedges. Skewer the wedges onto a metal or wooden skewer.

5. 5

   Slice the halloumi into 1/2-inch slices.

6. 6

   Place the zucchini, red pepper pieces, skewered onion, and cheese slices in a container with a lid and pour half of the vinaigrette over. Cover and give the container a shake or two and let rest for at least an hour.

7. 7

   Chop the lettuce into bite-size pieces and place on a platter. Keep refrigerated while you grill the vegetables and cheese.

8. 8

   Set your grill to medium and lightly char the vegetables and cheese. You want them to retain some crispness so don't overdo it.

9. 9

   Once everything is slightly charred, remove from the grill. Cut the zucchini and red pepper into bite-size pieces and separate the onion wedges a bit. Cut the halloumi into bite-size pieces also.

10. 10

    Arrange the vegetables over the lettuce, top with the halloumi croutons and drizzle with some of the remaining vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.