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About Recipe
This vibrant dish combines the rich flavors of roasted seasonal vegetables with the savory goodness of halloumi cheese.
Ingredients
1 medium zucchini, sliced
1 red bell pepper, chopped
1 small red onion, quartered
1 cup cherry tomatoes
1 can (400g) chickpeas, drained and rinsed
200g halloumi cheese, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Cooking Procedure
1
Preheat the Oven: Set your oven to 200°C (400°F).
2
Prepare the Vegetables: On a baking sheet, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 1 tablespoon of olive oil, dried oregano, salt, and pepper. Spread them out in a single layer.
3
Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20–25 minutes, or until the vegetables are tender and slightly caramelized.
4
Cook the Chickpeas: While the vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chickpeas and sauté for 5–7 minutes, until they are golden and slightly crispy. Season with salt and pepper to taste.
5
Grill the Halloumi: In the same skillet, add the halloumi slices and cook for 2–3 minutes on each side, until golden brown.
6
Assemble the Dish: Once the vegetables are roasted, combine them with the sautéed chickpeas. Top with grilled halloumi slices. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Notes
Feel free to use any seasonal vegetables you have on hand, such as eggplant, sweet potatoes, or Brussels sprouts.
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