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Halloumi Tray Bake with Mediterranean Vegetables
For a lovely taste of the Mediterranean, this easy vegetarian tray bake has it all. Peppers, courgettes and aubergine are roasted together before the halloumi is added and popped under the grill until browned and melting. Serve as is or top with your favourite pesto.
Minimal washing up, quick and easy to prepare and packed with fresh flavours, this one-pan dish is the perfect weekday meal!
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Vegetarian
Ingredients
Scale
- 2 red sweet pointed peppers (Romano peppers), sliced
- 2 medium courgettes, cubed
- 2 small aubergines, cubed
- 1 red onion, chopped
- 2 large garlic cloves, thinly sliced
- 6 sprigs fresh thyme, leaves only, finely chopped
- 3 sprigs fresh rosemary, leaves only, finely chopped
- 1 tsp dried basil
- ½ tsp dried oregano
- 2 tbsps balsamic vinegar
- extra-virgin olive oil
- 500 g halloumi, drained and sliced
- fresh pesto, to serve (optional)
Instructions
- Heat your oven to 220℃ / 200℃ fan.
- Add the peppers, courgettes, aubergines, red onion, garlic, thyme, rosemary, basil, oregano and balsamic vinegar to a large roasting tin. Drizzle with extra-virgin olive oil, season well with sea salt and freshly-ground black pepper and toss to combine.
- Spread the vegetables evenly across the roasting tin; it’s alright if there’s some overlap. Roast for 25 mins, tossing once halfway through.
- Remove the roasting tin from the oven. Heat your oven grill to its highest setting.
- Place the halloumi slices on top the vegetables, seasoning each with some freshly-ground black pepper and little drizzle of extra-virgin olive oil.
- Grill for 5 to 10 minutes, or until the halloumi is browned and melting – keep an eye on it! Serve and enjoy!
