Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A colourful vegetarian dinner from one tray.
Equipment: Large roasting tray
Measures and names
Ingredients
- 1 x 225g block halloumi, cut into thick slices
- 1 courgette (zucchini), sliced
- 1 pepper, cut into chunks
- 1 red onion, cut into wedges
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Toss the courgette, pepper, onion and tomatoes with the oil, oregano, salt and pepper in a roasting tray.
- Roast for 20 minutes.
- Tuck the halloumi slices among the vegetables and roast for a further 8–10 minutes, until the cheese is golden.
- Serve straight from the tray. Taste before adding salt — halloumi already seasons the dish.
Swaps and tips
Add a handful of olives or a sprinkle of chilli flakes for extra flavour. Any firm vegetables you have to use up will work here.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 17 g | 5 g | 42 g | 576 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
