Roasted Mediterranean Vegetables With Halloumi
Ingredients
- 1 large red onion, peeled and cut into wedges
- 1 yellow pepper, cut into chunks
- 1 red pepper, cut into chunks
- 2 medium courgettes, sliced
- 1-2 tsp olive oil
- 8-10 cherry tomatoes
- 1 clove garlic, crushed
- Salt and freshly ground black pepper, to taste
- 1 tbs pine nuts
- 1 x pack halloumi cheese, cut into about 9 slices
- For the Dressing:
- 2 tbs passata
- 1 tbs extra virgin olive oil
- 2-3 tsp red wine vinegar
- Small handful fresh mint leaves
- A few fresh parsley or oregano leaves
- To Serve: crusty bread.
Looking for a new way to get your five a day? Why not try roasted vegetables with a little halloumi?
The current lockdown means we’ve all been exploring different meal options, after all!
Method:
- Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5.
- Loosely line a large shallow oven tray with a large piece of Bacofoil Non-Stick Foil (remember to always place food on the dull side) and place the pieces of onion, pepper and courgette on to it.
- Drizzle with the olive oil and gently toss together, using clean hands. Roast in the pre-heated oven for 20 minutes until the vegetables are just starting to turn brown round the edges.
- Meanwhile make the dressing. Mix the passata, extra virgin olive oil and red wine vinegar in a small bowl. Chop the herbs, reserving a few whole mint leaves for garnish, and stir into the dressing
- Remove the roasted vegetables from the oven and add the cherry tomatoes and garlic. Season with a little pepper and carefully mix in. Scatter over the pine nuts.
- Arrange the slices of halloumi over the top and return to the oven for a further 10 minutes. Alternatively place under the grill for a couple of minutes.
- Drizzle with the dressing and scatter over the remaining mint leaves. Serve with some crusty bread.
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