EatingWell

Grilled Halloumi & Summer Vegetable Tacos

- RECIPE BY BREANA KILLEEN

ACTIVE: 30 min TOTAL: 30 min

Because of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.

1 lemon

2 tablespoon­s extra-virgin olive oil

1 clove garlic, grated

1 tablespoon finely chopped fresh oregano 1/2 teaspoon ground pepper

1/8 teaspoon salt, divided

1 ear corn, husked

1 medium zucchini, trimmed and

thickly sliced

1/2 small red onion, cut into 1/4-inch rings 1 medium red bell pepper, cut into

1-inch strips

8 ounces halloumi cheese, cut into 6 slices 8 corn tortillas

1/2 cup reduced-fat sour cream

1. Preheat grill to medium-high.

2. Zest half the lemon into a large bowl. Stir in oil, garlic, oregano, ground pepper and a pinch of salt. Add corn, zucchini, onion, bell pepper and halloumi and gently toss to coat. Cut the lemon in half.

3. Oil the grill rack. Reserving the marinade in the bowl for the sauce, transfer the vegetables and halloumi to the grill. Grill the corn, zucchini and onion, flipping frequently, until tender and charred in spots, 8 to 10 minutes. Grill the bell pepper, halloumi and lemon halves, flipping once halfway, until browned, 2 to 4 minutes. Grill tortillas, flipping once halfway, until lightly charred, about 1 minute.

4. Transfer the vegetables, halloumi and lemon to a cutting board. Cut the corn kernels off the cob. Coarsely chop the zucchini, onion, bell pepper and halloumi. Cut the lemon into wedges. Whisk sour cream and the remaining pinch of salt into the remaining marinade. Serve the vegetables and halloumi in the tortillas with the sauce and lemon wedges.

SERVES 4: 2 tacos each

Cal 458 Fat 28g (sat 14g) Chol 55mg Carbs 37g

Total sugars 5g (added 0g) Protein 18g

Fiber 6g Sodium 734mg Potassium 480mg.

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