Roasted Vegetable Tray Bake
with Fried Halloumi and Pesto
Dinner, Mediterranean style!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
30 min
Dinner, Mediterranean style!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Preheat oven to 200°C/180°C fan. Rinse eggplant and bell pepper. Cut eggplant to thin slices. Cut peppers into chunks. Spread eggplant and pepper over the base of a large casserole dish. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes.
2 Roast vegetables
Meanwhile, rinse cherry tomatoes, asparagus and mushrooms. Trim woody asparagus stems. Place the cherry tomatoes, asparagus and mushrooms onto a second baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes.
3 Toast pine nuts
Meanwhile, toast pine nuts in hot, dry pan for 2 minutes until starting to brown.
4 Fry halloumi
Once everything else is ready, heat large non-stick pan over medium heat. Once hot, add halloumi and fry for 1-2 minutes on every side until golden brown. (see pro tip). Serve with roasted vegetables, drizzle with pesto and sprinkle with pine nuts.
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