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Vegetable and halloumi traybake

My favourite recipes are the ones which you can make several portions of and have throughout the week dressed up as different meals. This one-tray vegetable and halloumi bake creates minimal washing up and makes enough for 4 main servings, perfect to have as a roasted vegetable salad, on top of a puff pastry tart, stuffed into toasted pittas with hummus or as a side dish

Total time to make : 40 minutes

Time to prepare : 10 minutes

Time to roast : 30 - 35 minutes

Servings : 4 (as a main)


1 courgette

1 red pepper

1 yellow pepper

1 red onion

250g cherry tomatoes, whole

4 garlic cloves, peeled and whole

2 tbsp olive oil

2 tbsp balsamic

1 tsp dried oregano

250g halloumi, sliced

Fresh greek basil, to serve

Salt and pepper, to season


  1. Pre-heat a fan oven to 200C

  2. Prepare your vegetables. Slice the courgette in half lengthways, then half again and cut into 1/2" chunks. Slice and de-seed your peppers and cut into similar sized cubes

  3. In a large bowl, toss the sliced courgette, sliced peppers, cherry tomatoes and whole garlic cloves with the olive oil, balsamic and dried oregano. Mix well

  4. Tip the vegetables into a large baking tray and spread them out so they're in a single layer (you might need to spread this out over two baking trays). Season with salt and pepper

  5. Roast in the oven for 15 minutes, then remove from the oven, give the vegetables a good mix and place the sliced halloumi on top of the vegetables

  6. Return to the oven for another 15 - 20 minutes. I turn the grill on for the last 5 minutes so that the vegetables get a nicely charred and the halloumi goes golden and bubbly

  7. Remove from the oven and use a fork to squash the whole garlic cloves down so they release their juices into the pan, mix again

  8. Serve sprinkled with fresh greek basil

Nutritional Information

(per serving)

310 calories

24g fat, 11g carbs, 16g protein

Good to know

  • Always use a good quality olive oil

  • Use any vegetables you have in the fridge, make sure they're cut up into similar sized chunks so they cook evenly

  • Coating the vegetables in a bowl with the oil and seasonings covers them much better than putting everything in the baking tray and shaking. It's worth the extra step!

  • Avoid soggy vegetables by making sure they're dry when you slice them (not straight from being washed) and laying them out on the baking tray(s) in a single layer. Vegetables release a lot of water whilst roasting but by doing this and roasting at a high temperature, it allows the water to evaporate quickly

  • Use other seasonings such as thyme or spices such as cumin, and fresh herbs such as parsley or regular basil


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