Ingredients:
- 1 large red bell pepper, seeded and cut into 1-inch pieces (approximately 200g / 7oz)
- 1 large yellow bell pepper, seeded and cut into 1-inch pieces (approximately 200g / 7oz)
- 1 large red onion, cut into wedges (approximately 150g / 5oz)
- 2 medium courgettes (zucchini), cut into 1-inch thick slices (approximately 300g / 10.5oz)
- 200g / 7oz cherry tomatoes, halved
- 4 cloves garlic, minced (approximately 12g / 0.4oz)
- 2 tablespoons olive oil (30ml / 1 fl oz)
- 1 teaspoon dried oregano (2g / 0.07oz)
- ½ teaspoon dried thyme (1g / 0.04oz)
- Salt and freshly ground black pepper to taste
- 250g / 9oz block of halloumi cheese, sliced into ½-inch thick pieces
- 1 tablespoon olive oil (15ml / 0.5 fl oz)
- 3 tablespoons olive oil (45ml / 1.5 fl oz)
- 2 tablespoons lemon juice (30ml / 1 fl oz)
- 1 tablespoon chopped fresh parsley (approximately 5g / 0.2oz)
- 1 tablespoon chopped fresh mint (approximately 5g / 0.2oz)
- 1 teaspoon honey (5g / 0.2oz)
Instructions:
- Preheat the oven: Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Prepare the vegetables: In the large bowl, combine all the vegetables, garlic, olive oil, oregano, and thyme. Season generously with salt and pepper. Toss to coat evenly.
- Roast the vegetables: Spread the vegetables in a single layer on the baking tray. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.
- Prepare the halloumi: While the vegetables are roasting, heat 1 tablespoon of olive oil in the frying pan over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden brown and slightly crispy.
- Make the dressing: In the small bowl, whisk together the olive oil, lemon juice, parsley, mint, and honey. Season with salt and pepper to taste.
- Assemble and serve: Arrange the roasted vegetables on a platter or serving dishes. Top with the pan-fried halloumi. Drizzle generously with the lemon-herb dressing. Serve immediately. Heres Every Vegetarian Dinner Recipe!