Seared Zucchini and Halloumi in Red-Wine Vinaigrette
Recipe: https://recipestripper.com/recipes/6171e0c3-c4fb-44d7-b73b-1d6cf6fde3b8
Original source: https://cooking.nytimes.com/recipes/779127092-seared-zucchini-and-halloumi-in-red-wine-vinaigrette?mc=aud_dev&ad_name=TafiAd%2Fhttps%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F779127092-seared-zucchini-and-halloumi-in-red-wine-vinaigrette&adset_name=TafiAdSet%2Fhttps%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F779127092-seared-zucchini-and-halloumi-in-red-wine-vinaigrette&campaign_id=120248424012930064&ad-keywords=auddevgate&subid1=TAFI&adset_id=120251109543550064&ad_id=120251109544230064

This spectacular but simple side dish pairs golden, crisp-tender rounds of zucchini with salty, molten cheese, a garlicky red-wine vinaigrette and fresh herbs. Start by searing the zucchini in a skillet, then transfer it to a platter where it can soak up the punchy vinaigrette. Meanwhile, sear craggy pieces of halloumi in the same skillet. It’s added to the zucchini just before serving so the edges stay crunchy. Eat with whole grains, pita, hummus, grilled fish, chicken kebabs or other Mediterranean dishes.
Yield: 4 servings
Prep time: PT0H5M
Cook time: PT0H25M
Total time: PT0H30M

Ingredients
- ¼ cup extra-virgin olive oil, divided, plus more as needed
- 2 medium zucchini, sliced into ¼-inch-thick rounds
- Salt and black pepper
- 2 tablespoons red wine vinegar
- 1 large garlic clove, finely chopped
- 1 (8- to 9- ounce) block halloumi, sliced ¼-inch thick
- A handful of torn mint, basil, parsley and/or dill leaves

Instructions
1. In a large skillet over medium-high, heat 1 tablespoon oil. Add a single layer of zucchini. Cook until the zucchini is golden-brown and gives slightly when pressed, 2 to 4 minutes per side. Transfer to a platter or shallow bowl, season with salt and pepper, and repeat with the remaining zucchini, adding more oil and reducing heat as needed to prevent burning.
2. To the platter of zucchini, add the garlic, vinegar and 2 tablespoons oil. Toss to coat.
3. Return the skillet to medium-high and add another tablespoon of oil. Rip the halloumi slices into two or three pieces each and add to the skillet. Cook until golden brown, 2 to 4 minutes per side. Transfer to the zucchini, stir to combine, then top with the herbs. Eat right away.