Balsamic Roasted Veg and Halloumi Tray Bake

Name: Balsamic Roasted Veg and Halloumi Tray Bake
Yield: 4
Cuisine: Mediterranean
Ingredients: 600 g Sweet Potato (600g sweet potato, cut into large wedges/pieces); 175 g Sweet Peppers (175g sweet baby capsicum); 300 g Brussels Sprouts (300g brussels sprouts, trimmed and halved); 1 piece Red Onion (1 large red onion, cut into wedges); 1 piece Halloumi Cheese (1 pack Emporium Selection halloumi); 2 tbsp Balsamic Vinegar of Modena (2 tbsp Casa Barelli balsamic vinegar); 3 tbsp Extra Virgin Olive Oil (3 tbsp The Olive Tree extra virgin olive oil); 0 pieces Basil (Handful basil leaves, to serve); 0 pieces Pine Nuts (Oh So Natural pine nuts, roasted, to serve)

Balsamic Roasted Veg and Halloumi Tray Bake (Middle Eastern)

Mediterranean

Servings4

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Vegetarian
Dairy Free
Pescatarian
Egg Free

Steps

1Preheat oven to 180°C (160°C fan-forced). Cut the sweet potato into large wedges or pieces and place on a large baking sheet. Toss with 2 tablespoons oil and space them well apart. Bake for 35 minutes.
2Meanwhile, cut the capsicum in half lengthways and scoop out the seeds. Add them to the tray, along with the brussels sprouts and red onion. Add remaining oil, stir to coat and bake for 15 minutes.
3Cut the halloumi into quarters, then quarters again to get 16 pieces. Dot the halloumi around the vegetables and bake for a further 10 minutes.
4Sprinkle vinegar over the vegetables and bake for a final 5 minutes. Season well, scatter with basil and pine nuts and serve.