DAY 46, ROASTED VEGETABLES WITH HALLOUMI

This recipe is a regular on the menu in the Rance household. You can use different veg of course, I added tomatoes as a second thought. Swap the cheese for pine nuts for a vegan version. Serve this mixed through with parsley on wholewheat pasta.

Ingredients

250g Halloumi cheese (or 50g pine nuts)

1 red onion

2 courgette/zucchini

1 aubergine/eggplant

2 red peppers

1 bulb fennel

1 bunch parsley

2 tbsp olive oil

3 cloves garlic

large pinch each salt & pepper

Preheat oven to 180ºC.

Chop Halloumi, aubergine, courgettes, red peppers, onion, fennel, tomatoes into 1cm cubes

Place into a large high sided baking tin.

Chop garlic finely.

Sprinkle garlic over vegetables along with salt, pepper and oil.

Added the tomatoes as a second thought!

Mix together.

Bake for an hour until reduced in volume and caramelised. 

Chop parsley

Sprinkle over the chopped parsley.

Serve with pasta!