Photo by Alesia Kozik on Pexels
Mediterranean Baked Halloumi with Roasted Vegetables
Roasted aubergine, courgette, pepper, onion and cherry tomatoes are baked with halloumi slices, seasoned with oregano, thyme and lemon.
- 225 g block halloumi cheese
- 1 medium aubergine
- 1 medium courgette
- 1 medium red bell pepper
- 1 medium red onion
- 150 g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ whole lemon
- 10 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Prepare the vegetables: Dice the aubergine, courgette, red bell pepper, and red onion into roughly 2cm chunks. Halve the cherry tomatoes.
- Step 3
In a large roasting tin or on a baking tray, toss the diced vegetables and cherry tomatoes with 2 tablespoons of olive oil, dried oregano, dried thyme, salt, and pepper. Ensure everything is evenly coated.
- Step 4
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and starting to caramelise.
- Step 5
While the vegetables are roasting, prepare the halloumi. Cut the halloumi into 1.5cm thick slices.
- Step 6
Remove the roasting tin from the oven. Nestle the halloumi slices amongst the roasted vegetables.
- Step 7
Drizzle the remaining 1 tablespoon of olive oil over the halloumi and vegetables. Squeeze the juice of half a lemon over everything.
- Step 8
Return the tin to the oven and bake for another 10-15 minutes, or until the halloumi is golden brown and slightly softened.
- Step 9
Finely chop the fresh parsley.
- Step 10
Serve the baked halloumi and roasted vegetables immediately, garnished with fresh parsley and an extra squeeze of lemon if desired.
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