Balsamic Roasted Market Vegetables With Halloumi


By The Hungry City Hippy

This makes for a great vegetarian starter, but with a spacious range cooker, I’d suggest making a much bigger batch and save it for lunch the next day.

Ingredients

Serves 4

  • 1 red onion, cut into 6 wedges
  • 1 bell pepper, deseeded and cut into slices
  • 2 courgettes, halved lengthways
  • 1 garlic clove
  • 16 cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 75g thickly sliced halloumi
  • 1 handful of fresh basil

Method

1. Pre-heat the oven to 200°C/gas mark 6.

2. Take a large ovenproof dish and add the onions, courgettes, and pepper, then drizzle with olive oil and use a garlic press to crush the clove of garlic over the vegetables.

3. Cook for 20 minutes then toss all the vegetables, add the tomatoes, sprinkle over the basil and drizzle with balsamic vinegar.

4. Cook for another 15 minutes then add the halloumi and cook for a further 10 minutes until the cheese is golden brown.

Use one of our 90cm range cookers to roast this dish to perfection.

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