Seared Zucchini and Halloumi in Red-Wine Vinaigrette

Ingredients

Ingredients

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

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium‑high.
2. Add a single layer of zucchini slices and cook until golden‑brown and slightly yielding, about 2–4 minutes per side.
3. Transfer cooked zucchini to a platter or shallow bowl, season with salt and pepper, and repeat with the remaining zucchini, adding more oil as needed and lowering the heat to prevent burning.