Ratatouille with Marinated Halloumi

Try something different. Serves 4 people.


  • 400 g halloumi cheese
  • 1 tbsp olive oil
  • 1 tbsp liquid honey
  • Juice from ½ lemon
  • 1 tbsp finely grated lemon zest
  • 2 tbsp finely chopped fresh thyme


  • 1 large eggplant
  • 2 onions
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp capers
  • 3 tbsp finely chopped fresh thyme
  • 2 bell peppers
  • 1 large zucchini
  • 250 g tomatoes
  • 2 handfuls of fresh basil
  • Flaky salt
  • Freshly ground pepper
Product used in this article

G- 800 Plancha

G-800 Plancha with lid and 3 gas burners. With a cast iron grate and thermometer on the lid. Control buttons with LED light that changes color to show the heat is on. The lights turn white when the grill is heating and when the grill gets hot the color changes to red. This is a beast that you will enjoy every day.

This is the way to make it…


  • Slice the halloumi cheese and place it in a small dish.
  • Mix olive oil with honey, lemon juice, lemon zest, and finely chopped thyme. Pour it over the halloumi cheese.
  • Cut the eggplant into small pieces and put them in a bowl.
  • Cut the onions into small wedges and add them to the bowl.
  • Press the garlic cloves and add them to the bowl.
  • Toss everything with olive oil, capers, and finely chopped thyme. Leave it in the bowl for later.
  • Prepare the remaining vegetables.
  • Cut the bell peppers into long pieces.
  • Cut the zucchini into medium-sized cubes.
  • Cut the tomatoes into cubes.
  • Heat up the plancha (griddle).
  • Brush the griddle with oil.
  • First, put the eggplants on and let them fry for a couple of minutes at high heat while stirring.
  • Then add the other vegetables except the fresh tomatoes. Let everything fry until the vegetables get a nice crust and become tender.
  • Finally, add the tomatoes and toss everything well together.
  • Grill the halloumi cheese next to the ratatouille for 1-2 minutes on each side. Save the marinade for later.
  • Arrange the finished ratatouille on a platter. Sprinkle with flaky salt and freshly ground pepper and garnish with fresh basil.
  • Pour the remaining marinade over the grilled halloumi pieces and serve immediately with the ratatouille.