Sunday, 26 October 2014


Looking in the fridge today I noticed that there were loads of vegetables that needed to be used up before they passed their best.  So a favourite meal of roasted vegetables with halloumi became the plan for our evening meal.
Into the roasting dish went yellow courgettes, red romano peppers, green peppers, baby plum tomatoes, aubergine and red onion.  While in the smaller bowls there's sliced halloumi and chopped garlic, capers and sun dried tomatoes.

The vegetables were mixed well and drizzled with olive oil before roasting for a while to get some colour around the edges, Then the garlic, capers and sun dried tomatoes were stirred in before topping the lot with the halloumi slices. There was some mozzarella that needed to be used up too so that went on the top as well.

I normally add mushrooms - but didn't have any this time.  You could also add black olives or chilli, as well as pancetta or chorizo if you happen to have some handy.

I haven't added specific timings for this as you just cook the vegetables to your liking and then roast/grill the halloumi to suit your tastes.  

It might not be the prettiest of dishes, but what it lacks in looks it more than makes up for in flavour and I'm sure it covers your 5 a day, or 7 a day (or whatever it is now).  

It goes particularly well with brown rice or crusty bread and any leftovers are rather tasty in a roll, wrap or pitta bread.

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