Roasted mediterranean vegetables with halloumi
This fresh veggie dish is the perfect accompaniment to any light meat, or works as a stand alone lunch. Give it a try
Published:
Recipe courtesy of Bacofoil
Method
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Step 1
Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
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.
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Step 6
Drizzle with the dressing and scatter over the remaining mint leaves. Serve with some crusty bread.
