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.
|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|
AdvertisementAdvertise with NZME.
- 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.