Adelaide Central Market Haloumi and Vegetable Bake
Golden slabs of salty haloumi baked over tender Mediterranean vegetables with garlic, oregano, and South Australian extra virgin olive oil.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large baking dish
- •Chef knife
- •Chopping board
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 27 g
- carbs
- 16 g
- fibre
- 6 g
- protein
- 18 g
- calories
- 380 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced).
- 2
Place the eggplant, zucchini, red capsicum, red onion, and cherry tomatoes into a large baking dish.
- 3
Scatter the sliced garlic and dried oregano evenly over the mixed vegetables.
- 4
Drizzle over 45 ml of olive oil, season with salt and cracked pepper, and toss well to coat.
- 5
Bake for 30 minutes until the vegetables are tender and lightly browned at the edges.
- 6
Remove the dish carefully from the oven and give the roasted vegetables a gentle stir.
- 7
Lay the haloumi slices flat over the hot vegetables and brush the cheese with the remaining olive oil.
- 8
Return the dish to the oven and bake for another 15 minutes until the haloumi is golden and bubbly.
- 9
Scatter over the fresh parsley and serve immediately with fresh lemon wedges.
Chef's tips
Cut vegetables to uniform sizes so they roast evenly without turning soggy. Go easy on extra salt during prep because haloumi releases plenty of its own salinity as it bakes. Serve straight away while the haloumi remains soft and supple.
Ingredient substitutions
- haloumi → firm Greek feta (added in the last 10 minutes of baking)
- eggplant → button mushrooms or yellow squash
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in an oven or air fryer at 180°C for 8 to 10 minutes to restore the soft texture of the haloumi.
Common mistakes to avoid
- •Adding haloumi at the beginning, which makes the cheese tough and rubbery.
- •Overcrowding the baking dish, causing the vegetables to steam instead of roast.
- •Adding too much salt before tasting, ignoring the natural saltiness of haloumi.
Serving suggestions
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