gas grill with griddle Roasted vegetable stack with griddled halloumi cheese

Ingredients1 x 200 ml/7 floz pot lowFresh mint, chopped ruby grapefruit, juice and meat salt, and freshly ground black pepper, taste each sweet red, green and yellow pepper, split leaves, seeds remove 1 medium eggplant, slice 1 medium zucchini, 1x250g/9 oz block halloumi cheese balm (if available) re-heat the oven to 200C/400F/Gas 6.Mix the cream, mint, grapefruit juice and grapefruit meat in a bowl when seasoning until they are fully mixed.Season with salt and fresh black pepper.Set aside when needed.For a vegetable pile, place peppers, eggplants and zucchini on a baking tray, drizzle with olive oil, and bake 30-For 40 minutes, or until the vegetables outside are soft and slightly crispy.You can also grill the vegetables on a preheated barbecue, but watch carefully so they don't burn.Put the vegetables aside.Cut halloumi into 8 pieces.Brush the baking pan with oil and put it on medium fire.Add halloumi to the baking pan and cook 20-30 seconds per side or until goldenThere are brown grid marks on both sides.To serve, put a dirty halloumi on each of the four plates and stack the spare vegetable slices on it.There is another piece of halloumi on the top.Place the seasoning next to the vegetable pile.Decorated with zucchini flowers (if used) and mint branches.