Between catering events, we try to be outside as much as possible. Quick camping trips, kayaking, or a hike here and there. But some days, it may end up only being a short walk, watering the garden, or sitting on the porch for a few minutes. One simple way to spend more time outdoors, is to cook dinner outside on the grill, and eat al fresco. During the summer months, cooking techniques shift to reflect the season. The oven is given a break and I try to use the grill more often, or quick stove top preparations. I try to stay away from ingredients that need lots of time braising or baking, opting for ones that cook quickly on the grill. This way the house stays cool and it allows more time outdoors.
Halloumi cheese, if you are unfamiliar, is a Greek style cheese that is firm in texture and full flavored. It tastes like feta, but has the consistency of a very firm mozzarella. The best thing about it is -it doesn’t melt, making it perfect for grilling. Feel free to add other grill-able vegetables like zucchini or summer squash, onions or bell peppers. The mint dressing is flavorful and bright.
Our dog Max came too.
I miss that feeling.
- 2 medium sized eggplants or 4 Japanese eggplants
- 4 medium heirloom tomatoes ( red and yellow)
- 8 oz haloumi cheese
- 1/3 C olive oil for brushing
- 1/4 C mint leaves- packed
- 1/4 C Italian parsley- packed
- 1/4 C olive oil
- 1/8 C fresh lemon juice
- 1 T water 1 small garlic clove, minced
- 1/4 tsp salt cracked pepper
- Garnish with a few mint leaves