We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
caseyy89
Mediterranean oven-baked vegetables with halloumi
Wash the potatoes, place them in cold salted water, bring to the boil and cook until almost done in about 20 minutes.
Preheat the oven to 180 °C top/bottom heat.
Peel the onions and cut into quarters or sixths depending on their size. Clean and wash the zucchini and cut into bite-sized pieces. Wash the tomatoes, halve or quarter them and remove the stalks. Dice the halloumi. Halve the peppers, remove the stalks, seeds and membranes, wash thoroughly and cut into bite-sized pieces.
Mix the olive oil with the tomato paste. Mix with the olives, potatoes, vegetables and halloumi and season well with salt and pepper. Place the rosemary branches in a casserole dish. Spread the vegetable mixture on top and bake in a hot oven for around 30 minutes. Serve sprinkled with oregano and garnished with rosemary sprigs.
Ingredients for 6 servings
1 1/2 kg potato(s), small organic potatoes
450 g onion(s)
450 g zucchini
1 1/2 bell pepper(s), red
1 1/2 bell pepper(s), yellow
600 g cherrytomatos
375 g halloumi
7 1/2 tbsp olive oil
4 1/2 tbsp tomato paste
Dried oregano
6 small rosemary branches
Salt and pepper
I also added some mushrooms and carrots but thats personal preference
2 Comments
Please post your recipe / list of ingredients!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Mediterranean oven-baked vegetables with halloumi
Wash the potatoes, place them in cold salted water, bring to the boil and cook until almost done in about 20 minutes.
Preheat the oven to 180 °C top/bottom heat.
Peel the onions and cut into quarters or sixths depending on their size. Clean and wash the zucchini and cut into bite-sized pieces. Wash the tomatoes, halve or quarter them and remove the stalks. Dice the halloumi. Halve the peppers, remove the stalks, seeds and membranes, wash thoroughly and cut into bite-sized pieces.
Mix the olive oil with the tomato paste. Mix with the olives, potatoes, vegetables and halloumi and season well with salt and pepper. Place the rosemary branches in a casserole dish. Spread the vegetable mixture on top and bake in a hot oven for around 30 minutes. Serve sprinkled with oregano and garnished with rosemary sprigs.
Ingredients for 6 servings
1 1/2 kg potato(s), small organic potatoes
450 g onion(s)
450 g zucchini
1 1/2 bell pepper(s), red
1 1/2 bell pepper(s), yellow
600 g cherrytomatos
375 g halloumi
7 1/2 tbsp olive oil
4 1/2 tbsp tomato paste
Dried oregano
6 small rosemary branches
Salt and pepper
I also added some mushrooms and carrots but thats personal preference