Halloumi and Vegetable Bake
There is a reason this Halloumi and Vegetable Bake is popular at my house. Roasting vegetables brings out their sweetness and what better way to serve them than with melted halloumi! This simple tray bake can be made to accompany any main meal (perfect with chicken) however we love having this as our #meatfreemonday meal.
Aside from the fact that this tray bake is full of bold and fresh flavours, what I also love is that it is ready from start to end in 40 minutes. Do I hear you say #midweekmeal or what about #mealprepmeal
This tray bake covers it all.
Now we need to take a moment to talk about those flavour enhancements! I always say use the best extra virgin olive oil to generously coat everything (feel free to add more than what I have suggested), freshly ground pepper (only freshly ground pepper please), sea salt and fresh garlic. Please, I beg you, do not use garlic minced in a jar. You want to match the quality of vegetables with the best possible flavour enhances and fresh garlic is essential.
As for the oregano, I know many of you have asked “what is Greek oregano and how is it different to regular supermarket oregano?”
Well, I want you to buy the two types, open them and smell them. Greek oregano uses a combination of leaves and flower buds and has the most amazing aroma! It wouldn’t surprise me if you shoved your nose right into it and inhaled it like it was from the heavens. Therefore, Greek oregano's potent, pungent flavour and fragrance are what distinguish it from the other less flavourful varieties. One taste or smell of this Mediterranean herb will leave a lasting impression, making you never again succumb to the supermarket variety.
Halloumi and Cherry Tomatoes
Okay, so the vegetables are ready, you’ve baked them for the first 30 minutes and now it’s time to add the halloumi and cherry tomatoes. I personally love adding cherry tomatoes rather than slices of tomato as I love the burst of juice I get in my mouth when I bite into them. They come up so beautifully and are full of those heavily roasted flavours, YUM!
And now the halloumi. What can I say about this salty and squeaky cheese except it’s a must! We love eating it raw, barbecued, baked, shaved into baked goods and any other way you can imagine. In this tray bake, I’ve melted it over the vegetables and it turns out so good.
So let’s begin!
Roast those veggies, add the halloumi and tomato and you’ve got a wonderful meal ready for the family. Not enough I hear you say? Why not steam some rice or cut up some pita bread to serve it with? And for that extra flavour, I’ve attached the link to my Greek Tzatziki recipe, which I believe is the best one you’ll try.
Watch How to Make It
Halloumi and Vegetable Bake
Prep 10 minutes
Cook 40 minutes
8 slices of halloumi
2 medium potatoes, diced into 2cm cubed pieces
1 large zucchini, diced
1 red capsicum, diced
1 yellow capsicum, diced
1 red onion, sliced into 8
250g cherry tomatoes
6 garlic cloves, sliced in quarters
1/2 cup extra virgin olive oil
3 rosemary stalks, leaves removed and chopped
1 tablespoon Greek oregano
Sea salt and freshly ground pepper
Juice of 1 lemon
1. Preheat oven to 200°C fan forced / 220°C conventional oven / 425°.
Line a large baking tray with baking paper.
2. Place all vegetables (except the cherry tomatoes), onto the tray and spread out evenly. Add the garlic slices, rosemary, and oregano, season with sea salt and pepper and drizzle with extra virgin olive oil. Place in the oven for 30 minutes.
3. Remove from the oven and add the cherry tomatoes and halloumi. Season with a little oregano and the remaining extra virgin olive oil and place once again in the oven for a further 15 minutes or until the halloumi is starting to turn golden.
4. Once baked, serve onto plates, squeeze fresh lemon juice all over and serve alongside pita bread or steamed rice.
5. Optional: Serve with homemade Greek Tzatziki Dip.