This Gluten-Free Halloumi and Mediterranean Veg Traybake is not only easy to prepare but also packed with seasonal vegetables and the delightful taste of halloumi cheese. Perfect for a family dinner or a gathering with friends, this recipe serves 5 and is sure to impress. Join our kitchen companion membership for more delicious recipes that will tantalize your taste buds!
Ingredients
For the Traybake
- 2 medium aubergines (eggplants)
- 3 medium courgettes (zucchini)
- 1 red bell pepper
- 1 medium onion
- 1 leek (optional)
- 300 g cherry tomatoes
- 250 g halloumi cheese
- 4-5 tablespoons olive oil (divided)
- 2 teaspoons herbs de Provence (or mixed Mediterranean herbs)
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon fennel seeds
- Juice of ½ lemon
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Grocery List
- Aubergines
- Courgettes
- Red bell pepper
- Onion
- Leek (optional)
- Cherry tomatoes
- Halloumi cheese
- Olive oil
- Herbs de Provence
- Smoked paprika
- Garlic powder
- Fennel seeds
- Lemon
- Fresh basil (optional)
Cooking Guide
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Prepare the Vegetables:
- Trim the aubergines and courgettes, cutting them into chunky pieces (about 2 cm).
- Remove the stalk and seeds from the red bell pepper, then cut it into 2 cm pieces.
- Peel the onion and cut it into wedges.
- If using, trim the leek and slice it into 2 cm lengths.
- Toss with Oil and Seasonings:
- In a large bowl, combine all prepared vegetables. Add 3 tablespoons of olive oil, herbs de Provence, smoked paprika, salt, and pepper. Toss until the vegetables are well coated.
- Roast the Vegetables:
- Spread the seasoned vegetables in a single layer on a large baking tray.
- Roast in the preheated oven for 20–25 minutes until tender.
- Prepare the Halloumi:
- While the vegetables are roasting, drain any liquid from the halloumi and cut it into small cubes (1–1.5 cm).
- In a bowl, mix the halloumi with the remaining olive oil, garlic powder, fennel seeds, and lemon juice.
- Combine and Finish Roasting:
- After roasting the vegetables for 20–25 minutes, remove them from the oven.
- Add the halloumi mixture on top of the roasted vegetables.
- Return to the oven for an additional 10–15 minutes until the halloumi is golden brown.
- Serve:
- Remove from oven and garnish with fresh basil leaves if desired. Serve warm as a standalone dish or with flatbreads or hummus.
Nutritional Information (per serving)
- Calories: Approximately 350 kcal
- Protein: 18g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 7g
Tips & Notes
- Feel free to customize your vegetable selection based on seasonal availability.
- For added flavor, consider sprinkling some chili flakes over the halloumi before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
This gluten-free Halloumi and Mediterranean Veg Traybake is not just a feast for your taste buds but also a colorful addition to your dining table. Enjoy cooking this delightful dish that brings together wholesome ingredients in one easy tray!
