Bake courgette, peppers and eggplant or whatever is in season in this very easy and nutritious salad, and add haloumi for a bit of bite.
Ingredients
3 medium | Courgettes, trimmed (Main) |
2 | Red peppers, with seeds removed (Main) |
1 large | Eggplant, trimmed (Main) |
1 drizzle | Olive oil |
2 | Garlic cloves, finely chopped |
250 g | Haloumi cheese, cubed, or swap the haloumi for feta (Main) |
1 handful | Fresh herbs, such a basil or parsley to garnish |
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- Heat oven to 210C. Cut all vegetables into large chunks. Place in an oven pan, drizzle with olive oil, season with salt and pepper and toss well.
- Roast for 20 minutes then remove from the oven. Sprinkle over the garlic, then toss well. Scatter over the cubed haloumi (or swap for feta).
- Return to the oven and roast for 20 minutes more until golden brown. Serve scattered with fresh herbs, such as parsley or basil.