Market Vegetable and Haloumi Tray Bake
Golden grilled haloumi layered over tender roasted market vegetables, tossed with garlic and herbs for a colourful, effortless modern weeknight meal.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Large rimmed baking tray
- •Baking paper
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 33 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 19 g
- calories
- 460 kcal
Instructions
- 1
Preheat your fan-forced oven to 200°C and line a large rimmed baking tray with baking paper.
- 2
Spread the pumpkin, capsicum, zucchini, and red onion wedges across the tray in an even single layer.
- 3
Drizzle forty millilitres of olive oil over the vegetables, then scatter over the crushed garlic, rosemary, and dried oregano.
- 4
Season lightly with salt and freshly ground black pepper, then toss everything thoroughly with clean hands to coat.
- 5
Roast for twenty-five minutes until the pumpkin is tender when pierced and the vegetable edges begin to brown.
- 6
Remove the tray from the oven and carefully nestle the cherry tomatoes and haloumi slices between the roasted vegetables.
- 7
Drizzle the remaining twenty millilitres of olive oil directly over the haloumi slabs.
- 8
Return the tray to the oven and bake for a further fifteen minutes until the haloumi turns golden and slightly crisp.
- 9
Scatter fresh wild rocket over the hot tray and serve immediately alongside fresh lemon wedges for squeezing.
Chef's tips
Do not overcrowd the baking tray or the vegetables will steam rather than caramelise. Pat the haloumi dry with paper towel before slicing to help it crisp up quickly in the oven.
Ingredient substitutions
- butternut pumpkin → sweet potato or Jap pumpkin cut into even chunks
- haloumi → firm paneer or thick feta slices brushed with olive oil
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat on a lined baking tray in a 180°C oven for ten minutes until the haloumi is warm and soft.
Common mistakes to avoid
- •Adding the haloumi right at the beginning, which makes the cheese unpleasantly rubbery and dry.
- •Over-salting the raw vegetables before remembering that haloumi brings a naturally high salt level.
Serving suggestions
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