When the grill is still hot but the evenings start to cool off, this is the move: blistered vegetables, salty golden halloumi, and warm flatbreads piled high with a bright charred-corn salsa. A little of each blend in the Brunk Starter Trio Bundle gives the vegetables savory depth, garlicky lift, and just enough peppery heat.

Ingredients

  • 4 naan or sturdy flatbreads
  • 8 ounces halloumi, cut into 1/2-inch slabs
  • 1 medium zucchini, sliced lengthwise into thin planks
  • 1 red bell pepper, seeded and cut into wide strips
  • 1 small red onion, cut into wedges
  • 2 ears corn, shucked
  • 3 tablespoons olive oil, plus more for brushing
  • 1/2 teaspoon Everyday Brunk Original All Purpose Seasoning
  • 1/2 teaspoon Brunk Garlic King All Purpose Garlic Seasoning
  • 1/4 teaspoon Brunk Black Blend BBQ Rub
  • 1/2 cup chopped cilantro
  • 1 lime, zest and juice
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon honey
  • Salt, if needed

Instructions

  1. Heat the grill to medium-high, about 400 to 450°F. Whisk the olive oil with the Everyday Brunk, Garlic King, and Black Blend seasonings. Toss the zucchini, pepper, onion, and corn with most of the seasoned oil; reserve a little for the flatbreads.
  2. Grill the vegetables and corn until tender and nicely charred, turning as needed, about 8 to 10 minutes total. Grill the halloumi for 2 to 3 minutes per side, just until golden grill marks show. Move everything to a board.
  3. Brush the flatbreads with the reserved seasoned oil and grill 60 to 90 seconds per side, until warm and lightly crisp around the edges.
  4. Cut the corn from the cobs and roughly chop the zucchini, pepper, and onion. Toss with half the cilantro, lime zest, and lime juice. Stir the yogurt with the honey and a spoonful of lime juice.
  5. Layer the charred vegetables and halloumi over the warm flatbreads. Finish with the lime yogurt, remaining cilantro, and an extra pinch of Black Blend if you want more bite. Slice and serve hot.

Brunk tip

Keep the halloumi pieces fairly thick so they stay juicy inside while the edges take on a deep sear. For a party spread, grill everything ahead, then warm the flatbreads last and let everyone build their own.