Colourful barbecue plate full of Mediterranean flavours
Grilled halloumi meets braised vegetables, refined with good olive oil and fresh lemon juice – flavourful, light and perfect for summer.
Ideal wine accompaniment: Cinsault (Vin de Pays d’Oc, France)
Cinsault is a Mediterranean charmer: light in alcohol, soft in structure, with flavours of red berries, dried herbs, some rosehip and a hint of lavender. In the Vin de Pays d’Oc variety from the south of France, it is often fruity and flavoursome at the same time. Served well chilled (12-14 °C), it provides exactly the right balance that the savoury halloumi and roasted summer vegetables need. It brings freshness without being aggressive and frames the roasted flavours with mild elegance. Its lightness makes it the perfect summer red wine for vegetarian barbecue dishes.
Further suitable wine recommendations:
1. grenache rosé (Côtes de Provence AOC, France)
Delicately salmon-coloured, elegant and fresh: a grenache-based rosé from Provence brings fine fruitiness of strawberries and peaches, combined with salty minerality and herbal notes. This goes excellently with halloumi, as the wine emphasises the saltiness and at the same time picks up the citrus notes in the dressing. Served chilled (10-12 °C), it is a classic for Mediterranean summer cuisine.
2. vermentino (Vermentino di Sardegna DOC, Italy)
Vermentino combines crisp freshness with floral aromas, Mediterranean herbal notes and a hint of almonds on the finish. This grape variety loves vegetable dishes with lemon and olive oil. The wine is refreshing with halloumi without being too acidic. Its saltiness complements the salty cheese note and ensures a harmonious flavour experience.
3. assyrtiko (Santorini PDO, Greece)
A mineral white wine with high acidity and citrus freshness, ideal for grilled vegetable dishes. Assyrtiko has a volcanic character, salty notes and plenty of energy. The pairing with lemon and grilled aubergines, peppers or courgettes is particularly exciting. The wine acts as a citrus booster that brightens up the dish.
4. Schiava (Alto Adige DOC, Italy)
Also known as Vernatsch, Schiava brings lightness, redcurrant, fine bitter almond notes and a pleasantly tart finish. Served at 12-14 °C, this wine is ideal for vegetarian barbecue flavours – it does not interfere, but complements elegantly. The mineral undertone harmonises with the halloumi, and the freshness enlivens the combination with lemon and herbs.
5. Pinot Blanc (Pfalz QbA, Germany)
A modern, dry Pinot Blanc with ripe pear, floral notes and elegant structure makes a finely balanced pairing with halloumi and vegetables. It has enough body to keep up with roasted flavours, but remains subtle enough to maintain the impression of freshness. The use of Mediterranean herbs (e.g. thyme or oregano) in particular brings out the best in Pinot Blanc.
The recipe:
Mediterraner Halloumi‑Gemüse‑Grillteller mit Olivenöl & Zitrone
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schüssel für Marinade
- 1 Schneidebrett & Messer
- 1 Zitruspresse
Ingredients
Gemüse
- 1 rote Paprika in Streifen
- 1 gelbe Paprika in Streifen
- 1 Zucchini in Scheiben
- 1 rote Zwiebel in Spalten
Halloumi
- 200 g Halloumi in dicke Scheiben
Marinade & Finish
- 2 EL Olivenöl
- Saft einer halben Zitrone
- ½ TL Oregano getrocknet
- Salz Pfeffer
Preparation
Marinieren:
- Öl, Zitronensaft, Oregano, Salz & Pfeffer mischen.
- Gemüse darin wenden, 10 Min. ziehen lassen.
Grillen:
- Gemüse 5–7 Min. grillen, wenden bis weich und leicht gebräunt.
- Halloumi 2–3 Min. pro Seite grillen, bis goldbraun.
Anrichten:
- Gemüse auf Teller legen, Halloumi darauf platzieren.
- Mit etwas Marinade beträufeln, frische Zitrone dazu servieren.
Empfohlene Beilagen
- Gegrilltes Ciabatta mit Knoblauch
- Gemischter Rucola-Salat mit Kirschtomaten
- Hummus-Dip mit Kräutern
