Extra virgin olive oil, for greasing
3 small sweet potatoes, thinly sliced
3 red-skinned potatoes, unpeeled, thinly sliced
1 large zucchini, sliced into rounds
1 red capsicum, sliced into strips
1 yellow capsicum, sliced into strips
2 small red onions, sliced into rings
400g mixed cherry tomatoes, halved
100g frozen chopped spinach, thawed but not drained
¼ cup marinated semi-dried tomatoes, roughly chopped
2 cloves garlic, minced
2 tsp chicken stock powder
1 cup shredded tasty cheese
180g haloumi, diced
Freshly ground black pepper, to season
Basil leaves, to garnish
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 30 x 25 cm roasting tray with olive oil.
Put sweet potato, potato, zucchini, capsicum, onion and half of the cherry tomatoes in the tray.
Combine spinach, semi-dried tomato, garlic and chicken stock powder in a small bowl. Pour over vegetable mixture and toss well. Cover tightly with foil so no steam can escape, and bake for 45 minutes.
Remove tray from oven and carefully remove foil. Scatter over remaining cherry tomatoes, tasty cheese and haloumi. Bake, uncovered, for 15 minutes, or until haloumi is golden. Season with pepper and garnish with basil. Serve.