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Roasted Mediterranean Vegetables and Halloumi

A colorful and flavorful dish featuring seasonal roasted vegetables topped with golden halloumi cheese. Perfect for any gathering or cozy evening.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 piece bell pepper, chopped
  • 1 piece zucchini, chopped
  • 1 piece eggplant, cubed
  • 1 piece red onion, chopped
Cheese
  • 200 grams halloumi cheese, sliced
Seasoning and Oil
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Prepping
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chopped bell pepper, zucchini, cubed eggplant, and red onion. Drizzle with olive oil and sprinkle the dried oregano, salt, and pepper. Toss until all vegetables are well coated.
  3. Spread the vegetable mixture evenly on a baking tray lined with parchment paper.
Roasting
  1. Roast the vegetables in the preheated oven for about 25-30 minutes, tossing halfway through.
  2. When the vegetables are nearly done, arrange the slices of halloumi on top and return to the oven for an additional 5-7 minutes until golden and slightly crispy.
Serving
  1. Remove from the oven and let cool for a few minutes before serving.

Notes

Feel free to swap in your favorite vegetables. Keep an eye on the vegetables toward the end of roasting to avoid overcooking.