Greek Halloumi Lemon Herb Vegetable Marinade

• To marinate halloumi: Cut halloumi into ½-inch (1.25 cm) thick slices or 1-inch (2.5 cm) cubes, place in a shallow dish, and pour the marinade over it. Cover and refrigerate for at least 30 minutes (up to 4 hours). Pat dry before grilling or pan-frying so it develops a golden crust.
• For marinated vegetables: Cut firm vegetables like bell peppers, red onions, zucchini, and mushrooms into roughly 1-inch (2.5 cm) pieces. Toss in the marinade and let sit for 30 minutes to 2 hours. Use these as skewers alongside marinated halloumi, or grill them separately.
• This marinade also works wonderfully for marinating feta cheese cubes or as a dipping sauce for grilled vegetables and halloumi. Serve with warm pita bread.
• For the brightest flavor, juice your lemons fresh rather than using bottled lemon juice. Two medium lemons typically yield about ⅓ cup (80 ml) of juice.

This marinade is best made 30 minutes to 2 hours before use. It can be prepared up to 24 hours ahead and stored in the refrigerator; bring to room temperature and stir well before using. The flavors actually deepen slightly as it sits.

Store in a glass jar or container with a tight-fitting lid in the refrigerator for up to 5 days. The olive oil may solidify in the fridge; let it come to room temperature and stir vigorously before using. You can also freeze it in ice cube trays for up to 3 months; thaw in the refrigerator or at room temperature.

• dried oregano → fresh oregano leaves (use 2 tablespoons / 6 g, finely chopped). Fresh oregano is more delicate; add it just before using the marinade rather than letting it sit for 30 minutes, or use it within an hour.
• dried thyme → fresh thyme leaves (use 1 tablespoon / 3 g, finely chopped). Fresh thyme adds a brighter note; use the same method as fresh oregano—add closer to marinating time.
• fresh lemon juice → fresh lime juice or white wine vinegar (use same amount). Lime juice creates a slightly different citrus profile; vinegar adds sharpness and works well with grilled halloumi and red peppers.
• extra virgin olive oil → regular olive oil or light olive oil. You'll lose some of the fruity, complex flavor that makes extra virgin olive oil special, but the marinade will still work well.