Grilled Halloumi and Minted Zucchini Sandwiches

• 2 zucchini (about 8 ounces each), ends removed and cut lengthwise into 1/4-inch slices
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 8 ounces halloumi, sliced across the short side into 1/4-inch slices
• 1 small red onion
• 1 small garlic clove, minced
• 1 tablespoon chopped mint leaves
• 1 wide baguette

1. Preheat a grill to medium-high and clean and oil the grate.
2. (Or preheat a grill pan over medium-high heat.)
3. Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt.
4. Set aside for at least 30 minutes.
5. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil.
6. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together.
7. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
8. Grill the zucchini until it has dark grill marks and is tender.
9. Toss immediately in a bowl with the garlic and mint; then set aside.
10. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp.
11. Grill the halloumi until softened and marked by the grill.
12. Slice the baguette lengthwise, leaving one side slightly attached.
13. Brush with the remaining teaspoon of the olive oil.
14. Cut crosswise into four even segments.
15. Distribute the zucchini, halloumi and onions evenly among the sandwiches.

zucchini, extravirgin olive oil, lemon juice, kosher salt, halloumi, red onion, garlic, mint leaves, baguette

Taken from cooking.nytimes.com/recipes/10428 (may not work)