How to make
Clean the vegetables (tomato, onion, eggplant, peppers and zucchini) and cut them into thicker slices. The peppers can be cut into thick strips. Arrange them in two greased trays (without the tomatoes), sprinkle with a little salt, a little more fat and a little water.
Put them in the oven at 370°F (190°C) (if you have a steam cooking function in the oven it will be even better). Our goal is not to roast the vegetables completely, but to make them soft.
While they are in the oven, take the corn out of the freezer. It does not need to be defrosted fully. Place the cheese for grilling at room temperature as well.
Put the parsley leaves, almonds, garlic and about 4 tbsp (60 ml) of olive oil in a blender + salt to taste. Blend until you get fine pieces or the so-called parsley pesto.
Remove the semi-cooked vegetables from the oven and grill them on both sides until golden on a grill pan along with the tomato. A grill can be used, of course.
For example, if you like your zucchini to be crunchy, you may not put them in the oven at all, but directly on the grill.
Arrange them on two large platters and fry the asparagus in their place with a little olive oil. Then the corn. It turns out super delicious! Finally, grill the Halloumi cheese on both sides as well.
Drizzle generously with the parsley pesto and more salt and olive oil if needed.
Serve the grilled cheese appetizer warm.
Enjoy these Pan Grilled Vegetables with Halloumi!
