Roasted assorted vegetables with halloumi

Roasted assorted vegetables with halloumi

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  • 4
  • Easy
  • 15 minutes
  • 35 to 45 minutes
  • Woolworths Chenin Blanc Reserve 2008


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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