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Roast vegetables with Halloumi Cheese

October 19, 2007

Simple and delicious and really versatile, roast vegetables are an easy way to serve up a colourful and healthy meal. I have experimented with this dish a lot, and I recommend that you do this too. Everyone has their favourite vegetables, so test them out until you have the combination that suits you. This is my best concoction. Using red and white onionsand shallots gives the onion element real depth and variety. Introducing the cherry tomatoes towards the end adds a moistness and soft flavour to complement the stronger vegetables, and the Halloumi Cheese gives a hearty, salty dimension to fill you up.

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Recipe for Roast Vegetables with Halloumi Cheese

1 red pepper
1 yellow pepper
1 red onion
1 white onion
3 shallots
1 courgette
10 cherry tomatoes
1 pack Halloumi Cheese
2 cloves of garlic
olive oil

Chop all the vegetables except the tomatoes into 1-2 inch chunks, mix together and scatter onto a foil-covered baking tray. Chop the garlic finely and scatter over the vegetables, followed by a drizzle of olive oil, then stir to ensure the vegetables all have a light covering of oil. Sprinkle with a pinch or two of sea salt.

Cook at 200ºC in the oven for 45 minutes, stirring and turning the vegetables every 15 minutes. After 45 minutes they should be softening and browning, so chop the cherry tomatoes into halves, and the Halloumi into 1 inch chunks, and add to the tray. Cook for a further 15 minutes, turning once, until the cheese has golden & brown patches.

Serve as a side dish or with pasta and chunky bread as a main course.

©Katheryn Rice 2007

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