This week's recipe is a lovely, flavour-filled vegetarian dish, perfect on its own, as part of a buffet and barbecue feast or to accompany other things. We love halloumi and eat it often, and this versatile dish is a great one for using up whatever vegetables are in season. Swap the squash and fennel for courgettes and then marrow in summer, or pumpkin or turnip in autumn, and new potatoes and tomatoes work perfectly in the mix in early summer.
Roasted Mesquite Vegetables with Halloumi
Serves 4
Ingredients
1 butternut squash, peeled, deseeded and cut into small chunks
1 aubergine, trimmed and cut into small chunks
2 red peppers, deseeded and cut into thick slices
2 courgettes, trimmed and cut into small chunks
1 large onion, peeled and cut into wedges
3tbsp sunflower oil
1 bottle of sticky barbecue sauce, e.g. Newman’s Own Sticky BBQ Original Sauce
2 250g (9oz) packs of halloumi cheese, cut into 5mm (1/4in) slices
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Put the squash, aubergine, peppers, courgettes and onion wedges in a bowl, pour over the oil and toss the vegetables until coated. Tip into a roasting tin, spread out in an even layer and roast in the oven for 30 minutes or cover with foil or a lid and place on the barbecue.
3. Pour the mesquite sticky marinade over the vegetables, turn them over with a large spoon until coated and return to the oven for 15 minutes or put back on the barbecue.
4. When the vegetables are almost ready, place in a dry griddle pan over a high heat until the slices are golden. Serve on top of the vegetable mix.
Pin it:
Roasted Mesquite Vegetables with Halloumi
Serves 4
Ingredients
1 butternut squash, peeled, deseeded and cut into small chunks
1 aubergine, trimmed and cut into small chunks
2 red peppers, deseeded and cut into thick slices
2 courgettes, trimmed and cut into small chunks
1 large onion, peeled and cut into wedges
3tbsp sunflower oil
1 bottle of sticky barbecue sauce, e.g. Newman’s Own Sticky BBQ Original Sauce
2 250g (9oz) packs of halloumi cheese, cut into 5mm (1/4in) slices
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Put the squash, aubergine, peppers, courgettes and onion wedges in a bowl, pour over the oil and toss the vegetables until coated. Tip into a roasting tin, spread out in an even layer and roast in the oven for 30 minutes or cover with foil or a lid and place on the barbecue.
3. Pour the mesquite sticky marinade over the vegetables, turn them over with a large spoon until coated and return to the oven for 15 minutes or put back on the barbecue.
4. When the vegetables are almost ready, place in a dry griddle pan over a high heat until the slices are golden. Serve on top of the vegetable mix.
Pin it:
And don't forget to enter our competitions!