Roasted assorted vegetables with halloumi
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- Phillippa Cheifitz
- 4
- Easy
- 15 minutes
- 35 to 45 minutes
- Woolworths Chenin Blanc Reserve 2008
Ingredients
- olive oil, for rubbing
- sea salt and freshly ground black pepper
- 800 g mix of baby vegetables
- 250 g small shallots
- 3-4 fresh green garlic bulbs, halved
- handful of fresh oregano sprigs
- 220 g halloumi cheese
- rocket, to garnish
- crusty rolls, for serving
Cooking Instructions
Preheat the oven to 200°C.
Oil and season the vegetables, shallots and garlic before spreading them out on a baking tray. Scatter with the oregano sprigs, then roast for 20 to 30 minutes, or until the vegetables are tender.
Meanwhile, cut the cheese into strips, then arrange on a baking tray lined with baking paper. Bake for 5 minutes, or until starting to melt.
Turn the vegetables onto a serving platter, add a few tufts of rocket and serve with the hot baked cheese and crusty rolls.
Leftovers? Make a salad of the vegetables, adding extra rocket, crumbled feta and an olive oil and red-wine vinegar dressing.
TASTE’s take:
Baby beetroots are lovely in this dish, but will take longer - at least 40 minutes - so start them earlier.
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