Grilled Zucchini Escabeche With Halloumi Recipe
Make Grilled Zucchini Escabeche With Halloumi Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Pickling Liquid
Cheese
Herbs
Method
Preparing the Vegetables
- 1
Slice the Vegetables
Wash the zucchini, red bell pepper, and red onion. Cut the zucchini into 1/4-inch rounds, slice the red bell pepper into strips, and slice the red onion into thin wedges. Mince the garlic cloves.
Grilling
- 2
Grill the Vegetables
Preheat your grill to medium-high heat. Toss the sliced zucchini, red bell pepper, red onion, and minced garlic with a drizzle of olive oil, salt, and black pepper. Grill the vegetables for about 5-7 minutes, or until they are tender and have grill marks. Remove from the grill and let them cool slightly.
Making the Pickling Liquid
- 3
Combine Ingredients
In a bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper until well combined. This will be your pickling liquid.
Pickling the Vegetables
- 4
- 5
Let it Marinate
Cover the jar or bowl and let the vegetables marinate in the refrigerator for at least 1 hour, preferably overnight for the best flavor.
Grilling the Halloumi
- 6
Serving
- 7
Plate the Dish
Serve the grilled zucchini escabeche with the grilled halloumi on the side. Drizzle with any remaining pickling liquid for added flavor.
