Roasted Summer Veggies & Halloumi
An easy one pan dinner packed with summer veggies and crispy halloumi cheese! This is a simple light meal that you can make your own with your choice of veggies.
Ingredients
- olive oil, for roasting
- 400 g (14 oz) baby potatoes, halved (quartered if they are slightly larger)
- 5 garlic cloves, halved (or quartered, if large) lengthways
- 200 g (7 oz) asparagus, sliced, thick stems removed
- 10 cherry tomatoes, whole
- 200 g (7 oz) mini peppers, quartered lengthways
- 1 small (or 1/2 large) zucchini / courgette, chopped
- 225 g (8 oz) halloumi cheese, cubed
- 2 tsp balsamic vinegar
- ½ tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried mint
- salt and pepper, to taste
Garlic Yogurt Sauce
- 240 ml (1 cups) greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice, keep the rest of the lemon to slice into wedges for serving
- 1 small clove garlic, crushed – I like to run it through a garlic crusher twice to get it as smooth as possible
- salt, to taste
Instructions
- Heat the oven to 430F / 220C / 200C Fan and gather your ingredients. TIP: Get your potatoes prepped and cooking first - they are going to need a 15 minute head start in the oven before you add everything else, so you can use that time to prep and chop the other veggies.
- Add the potatoes to a large metal roasting dish, toss with oil and salt, then cook for 15 minutes until they are just starting to soften and brown.
- Remove from the oven and add all of the remaining veggies, the halloumi, the garlic slices, and the dried garlic and herbs. Drizzle in the balsamic vinegar plus just enough olive oil to get everything lightly coated, and mix well. Return to the oven for another 20 minutes.TIP: You want the pan to be full, but still mostly in a single layer. If you find your pan is getting too full, you can cook some of the ingredients in a separate pan and merge them back in later.
- Meanwhile, prepare the garlic yogurt by whisking all of the ingredients together in a bowl.
- Check in on the veggies and halloumi. It will be ready once the veggies are roasted and browned and the halloumi is crispy on top. You may need another 5-10 minutes of oven time to get it just right (the cook time can really vary based on how full your pan is, the specific veggies you use, and your cookware).
- Serve immediately, with yogurt on the side or drizzled over the top.
Calories: 481kcal, Carbohydrates: 29g, Protein: 22g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 0.003g, Cholesterol: 3mg, Sodium: 1295mg, Potassium: 818mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2160IU, Vitamin C: 99mg, Calcium: 663mg, Iron: 3mg