British
Roast veg and halloumi traybake
With courgette and a pesto drizzle.
- YieldServes 4
- Prep10m
- Cook45m
- Effortweeknight
Serves
4
- 2 tbsp olive oil
- 2 courgettes, halved lengthways and cut into 2cm pieces
- 500g halloumi, sliced
- 90g green pesto
- 400g new potatoes, halved (quartered if very large)
- 3 peppers (red, yellow or orange), cut into large chunks
- 2 red onions, cut into thick wedges
- 8 clove garlic, bashed, skins on
- 3 sprigs thyme or rosemary
- salt and black pepper
Method
- Heat the oven to 200ºC (180ºC fan).
- Put everything except the halloumi and pesto into a large roasting tin. Toss in the oil until well coated, then spread out in a single layer.
- Roast for 25 minutes.
- Toss the veg, lay the halloumi slices on top and roast for a further 15 to 20 minutes, until the halloumi is golden at the edges. Loosen the pesto with a little olive oil and drizzle over to serve.