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Epic Mediterranean vegetable and haloumi tray bake

What a way to veg out! - by Better Homes and Gardens
  • 03 Jun 2021
Epic Mediterranean vegetable and haloumi tray bake
Prep: 10 Minutes - Cook: 60 Minutes - Easy - Serves 6
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You can serve this dish for meat-free Monday or with your best roast – it’s epically tasty either way. Potatoes – red-skinned and sweet – make it hearty but not stodgy, while two cheeses add gooey goodness to the Mediterranean medley of vegies. Mmm...

Transport yourself straight to the Mediterranean one plate at a time, next up on the menu is this six-ingredient one-pot Mediterranean chicken, then give this lamb in baked egg plant a go. 

Ingredients

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

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Grease a 30 x 25 cm roasting tray with olive oil.

  2. Put sweet potato, potato, zucchini, capsicum, onion and half of the cherry tomatoes in the tray.

  3. 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.

  4. 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.

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