Golden roasted halloumi and sweet caramelized vegetables make this vegetarian tray bake feel indulgent while still being nourishing and protein-forward.
Servings: 4
Ingredients
225 g halloumi, sliced
1 zucchini, chopped
1 bell pepper, chopped
1 red onion, chopped
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper
¼ tsp cumin seeds
Roasted garlic
Method
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Preheat oven to 425°F / 220°C.
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Toss vegetables with oil, salt, pepper, oregano, cumin seeds, and whole garlic (top off, and skin on).
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Roast 15 minutes.
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Toss in cherry tomatoes and halloumi cheese and roast 10–15 more minutes until golden.
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Squeeze the garlic cloves out of their skins and mash them into the oil and juices in the baking dish, stirring them in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.
Optional Add:
Olives or chickpeas for extra protein/fibre, and taste.
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