Recipe by Colu Henry
Start to Finish: 30 minutes
1 large red bell pepper, halved and seeded
1 pt. red and yellow grape tomatoes
1 head radicchio, halved
1 red onion, quartered with root intact
1 package (about 8 oz.) halloumi cheese
4 tbsp. olive oil
1 can (about 15.5 oz.) cannellini beans, rinsed
1 cup torn fresh basil leaves
1/4 cup roughly chopped pitted kalamata olives
2 tbsp. fresh lemon juice (from about 1/2 lemon)
1. Prepare the grill for medium-high heat. On a rimmed baking sheet, brush the bell pepper, tomatoes, radicchio, onion, and halloumi with 3 tbsp. oil; season with salt and pepper. Thread the tomatoes onto skewers. Grill the vegetables, turning occasionally, until tender and charred in spots, 3 to 4 minutes for the tomatoes, radicchio, and onion and 8 to 10 minutes for the bell pepper. Transfer the vegetables to a cutting board.
2. Grill the halloumi until grill marks form, 3 to 4 minutes per side. Transfer to the cutting board; let cool. Roughly chop the vegetables and halloumi. Transfer to a large bowl.
3. Add the beans, basil, olives, lemon juice, and the remaining 1 tbsp. oil. Toss until coated; season.