Fire up the grill for the vegetarian in your life. This stack of grilled mixed veggies and Halloumi cheese is loaded with flavor thanks to a quick marinade of oil, vinegar and McCormick® herbs and spices. Serve on crusty rolls with a drizzle of pesto.
15m
PREP TIME
15m
COOK TIME
673
CALORIES
11
INGREDIENTS
Fire up the grill for the vegetarian in your life. This stack of grilled mixed veggies and Halloumi cheese is loaded with flavor thanks to a quick marinade of oil, vinegar and McCormick® herbs and spices. Serve on crusty rolls with a drizzle of pesto.
15m
PREP TIME
15m
COOK TIME
673
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- 6 teaspoons McCormick® Basil and Oregano, Garlic and Sea Salt All Purpose Seasoning, divided
- 1/3 cup plus 3 tablespoons olive oil, divided
- 1 tablespoon white balsamic vinegar
- 4 small portobello mushrooms
- 1 medium red bell pepper, seeded and quartered
- 1 medium zucchini, cut in half crosswise and sliced into 8 planks
- 1 package (about 8 ounces) Halloumi cheese, cut into 1/4-inch thick slices
- 2 cups packed arugula leaves
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon toasted pine nuts
-
4
ciabatta rolls, toasted
![substitution]( "substitution")
Substitutions available
- any crusty rolls, toasted
INSTRUCTIONS
- 1 Place 4 teaspoons of the Seasoning, 3 tablespoons of the oil and vinegar in large resealable plastic bag. Seal and shake to mix. Add veggies to bag, turning to coat well. Refrigerate 15 minutes or until ready to grill.
- 2 Remove veggies from marinade and place on grill over medium heat. Brush Halloumi with remaining marinade from bag and place on grill with veggies. Grill until veggies are tender and grill marks appear on Halloumi, turning occasionally.
- 3 Meanwhile, place arugula, Parmesan, pine nuts and remaining Seasoning in food processor or blender; cover. Process just until smooth. With center part of cover removed and blender running on medium speed, gradually add remaining oil just until blended. Cover blender completely. Blend on high speed until smooth.
- 4 Layer veggies and Halloumi on rolls and drizzle with pesto to serve.
-
5
Test Kitchen Tips:
• Halloumi cheese is a firm, salty cheese with a somewhat rubbery texture, traditionally made from goat and sheep’s milk. It is sometimes referred to as “grilling cheese” or “frying cheese” since it holds up well to high temperatures both on the grill or in a skillet. Look for it in the specialty cheese aisle in your grocery store or online. If you can’t find Halloumi, Indian Paneer is similar.
• Try to find portobello mushroom caps that are the same size as your rolls. If you can’t find the right size mushrooms, cut them to fit.
NUTRITION INFORMATION
(per Serving)
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