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EEZY Recipes

Halloumi & Vegetable Tray Bake

Golden halloumi added late to a tray of roasted potatoes, capsicum, zucchini and cherry tomatoes.

Golden halloumi slices with roasted potatoes, capsicum, zucchini and tomatoes on a tray
Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Ingredients
10
Effort
Easy

Ingredients

  • 500 g (1 lb 1½ oz) Baby potatoes, halved
  • 1 Red onion, cut into wedges
  • 1 Red capsicum, cut into chunks
  • 2 Zucchini, thickly sliced
  • 250 g (9 oz) Cherry tomatoes
  • 500 g (1 lb 1½ oz) Halloumi, cut into 1cm (0.4 in) slices
  • 3 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 Lemon, cut into wedges
  • Black pepper

You’ll need: Large baking tray

Method

  1. Heat the oven to 220°C (425°F), or 200°C (400°F) fan. Toss the potatoes and onion on a large tray with 1 tbsp oil and pepper. Roast for 20 minutes.

  2. Toss the capsicum and zucchini with 1 tbsp oil and the oregano, add them to the tray and roast for 10 minutes.

  3. Add the tomatoes and halloumi, drizzle with the remaining oil and roast for 10–12 minutes, turning the halloumi once, until golden at the edges. Don't add the halloumi earlier or it turns dry and rubbery.

  4. Serve with the lemon wedges squeezed over. No extra salt is needed as halloumi is salty.

Storage

Fridge up to 2 days in a sealed container. Reheat until piping hot; the halloumi will be firmer.

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