This halloumi and mediterranean veg traybake appeared in the May 2019 Olive magazine. I've only just made this for the first time after flicking through the magazine again for recipe inspiration! It's a delicious vegetarian traybake that has plenty seasonal veg along with salty halloumi for a vibrant summer dinner that's ready in just over 30 minutes.
The end result is veg that is full of flavour, complimented with the salty and crispy around the edges halloumi, with a hint of warmth and spice from the cumin seeds and optional chilli flakes. We loved it with flatbreads, houmous and just a drizzle of sriracha hot sauce - yum!
Tip
- This halloumi and mediterranean veg traybake recipe is easily adapted if you’re cooking for less or more people - I halved it the first time I made it, to feed 2 of us.
Other Recipes
You might also like to try:
- vegan and vegetarian dishes
- fish and chorizo traybake
- chicken thighs with romesco traybake
- creamy salmon, leek and potato traybake
- chorizo meatball and feta traybake
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Ingredients
- 4 courgettes, cut into small chunks
- 1 red onion, cut into slim wedges
- 3 large cloves garlic, skins left on
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 300g cherry tomatoes
- 250g halloumi, sliced
- 0.25 tsp cumin seeds
- a few pinches dried chilli flakes (optional)
To serve:
- flatbreads
- houmous – shop bought or homemade (optional)
- hot sauce (optional)
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Instructions
- Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil in a large shallow baking dish or roasting tin. Season well and roast for 10 minutes.
- Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 to 20 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
- Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and houmous or hot sauce, if you like.
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Halloumi and Mediterranean Veg Traybake
Ingredients
- 4 courgettes cut into small chunks
- 1 red onion cut into slim wedges
- 3 large cloves garlic skins left on
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 300g cherry tomatoes
- 250g halloumi sliced
- 0.25 tsp cumin seeds
- a few pinches dried chilli flakes (optional)
To serve:
- flatbreads
- houmous – shop bought or homemade (optional)
- hot sauce (optional)
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil in a large shallow baking dish or roasting tin. Season well and roast for 10 minutes.
- Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 to 20 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
- Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and houmous or hot sauce, if you like.
Notes
- This halloumi and mediterranean veg traybake recipe is easily adapted if you’re cooking for less or more people - I halved it the first time I made it, to feed 2 of us.
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