ROASTED MEDITERRANEN VEGETABLES WITH HALLOUMI

ROASTED MEDITERRANEN VEGETABLES WITH HALLOUMI

Any regular reader will know that at the moment my diet and nutrition are pretty important to me, as I continue my journey with TACD Nutrition.

Which is why I jumped at the chance to work with Bacofoil to try out one of their scrummy recipes which is full of goodness as well.  A perfect, simple winter tea that can be spiced up by adding a bit of meat or fish, if like me, you are trying to get some high protein levels inside you.

Get your oven switched on, and try your hand at making this beauty….

ROASTED MEDITERRANEN VEGETABLES WITH HALLOUMI

Serves: 2-3 as a main course

Cooking time: 45 minutes

Nutritional: Gluten-Free, Vegetarian

 Ingredients:

Bacofoil Non-Stick Kitchen Foil

1 x large red onion, peeled and cut into wedges

1 x yellow pepper, cut into chunks

1 x red pepper, cut into chunks

2 x medium courgettes, sliced

1-2tsp olive oil

8-10 cherry tomatoes

1 x clove garlic, crushed

black pepper

1 x pack Halloumi cheese, cut into about 9 slices

1tbs pine nuts

 For the dressing:

2tbs passata

1tbs extra virgin olive oil

2-3tsp red wine vinegar

Small handful fresh mint leaves

Few fresh parsley or oregano leaves

Crusty bread, to serve

Bacofoil ROASTED MEDITERRANEN VEGETABLES WITH HALLOUMI SIMPLE AND SEASONAL ONE-TRAY RECIPE FROM BACOFOIL

Method:

  • Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5
  • Loosely line a large shallow oven tray with a large piece of Bacofoil Non-Stick Foil – remember to always place food on the dull side – and place the pieces of onion, pepper and courgette onto it. Drizzle with 1-2 tsp olive oil and gently toss together using clean hands. Roast in the oven for 20 minutes until the vegetables are just starting to turn brown round the edges
  • Meanwhile make the dressing. Mix the passata, extra virgin olive oil and red wine vinegar in a small bowl. Chop the herbs, reserving a few whole mint leaves for garnish, and stir in to the dressing
  • Remove the vegetables from the oven and add the cherry tomatoes and garlic. Season with a little pepper and carefully mix in. Scatter over the pine nuts
  • Arrange the slices of halloumi over the top and return to the oven for a further 10 minutes. Alternatively place under the grill for a couple of minutes
  • Drizzle with the dressing and scatter over the remaining mint leaves. Serve with some crusty bread

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