Description
Roasted vegetable and halloumi traybake is a simple and flavorful dish. It features a colorful mix of vegetables and salty halloumi cheese, all roasted together on one tray for easy cooking and cleanup. This recipe is perfect for a quick weeknight meal.
Ingredients
Scale
- 1 red onion, cut into wedges
- 2 bell peppers (any color), deseeded and cut into chunks
- 1 zucchini, cut into thick slices
- 1 eggplant, cut into chunks
- 200g cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- 250g halloumi cheese, sliced
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- On a large baking tray, combine the red onion, bell peppers, zucchini, eggplant, and cherry tomatoes.
- Drizzle with olive oil, sprinkle with dried oregano, salt, and pepper. Toss everything to coat evenly.
- Roast for 20 minutes.
- Remove the tray from the oven and add the sliced halloumi cheese to the vegetables.
- Return to the oven and roast for another 15-20 minutes, or until the vegetables are tender and the halloumi is golden brown.
- Garnish with fresh parsley before serving.
Notes
- You can customize the vegetables based on what you have on hand or what’s in season.
- For extra flavor, add a squeeze of lemon juice before serving.
- This dish is great served with couscous, quinoa, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg