Best Ever Vegetable Tray Bake with halloumi
Fast, easy, versatile and delicious this best ever vegetable tray bake is one of my favourie recipes. A great way to easily add more vegetables to your meals. It's great the next day too, a perfect prepare once eat twice meal! I like to pair it with chicken or fish, and in summer it makes a brilliant side dish for a BBQ.
Ingredients
1 butternut squash, peeled and diced into pieces a little smaller than an ice cube
(Put pumpkin seeds from the squash into a baking dish)
2 red onions cut into wedges
1 red pepper chut into wide, 2cm, sections
300g mushrooms, whatever you have is fine
250g kale leaves, no stalk (put in a small roasting tin)
300g halloumi sliced into 2 mm slices
3 or 4 garlic cloves finely chopped
Olive oil
Salt
Pepper
3 bay leave
1 heaped table spoon of fresh rosemary chopped finely
Lemon cut into wedges
Turn the oven to 220C /200C Fan
Into a large roasting tin put a good glug of olive oil (3 tablespoons).
Add the squash , mushrooms, peppers, onions and mix well into the oil so that they roast well.
Roast for 20 minutes
Now add the bay leaves, garlic, rosemary. salt, pepper, and still into the roasting vegetables so it is well mixed.
Place the halloumi slices on the top of the vegetable.
Put back into the oven for another 20 min
At the same time add the baking tray of pumpkin seeds to the oven and the small roasting tin of kale.
Once the pumpkin seeds turn golden remove from the oven
When the kale leaves start to look singed remove the roasing tim from the oven
When the halloumi is golden and the squash is soft remove the roasting tin from the oven
Mix the kale into the roasted veg dish, sprinkle with pumpkin seeds and serve with a wedge of lemon to squeeze over for a boost of acidity.
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