Cooked - Halloumi Tray Bake With Pesto Rice & Roasted Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Halloumi Tray Bake With Pesto Rice & Roasted Vegetables

1.0

Medium sweet potatoes, peeled and cut into rounds 1-1.5 inches thick

Red pepper, sliced

150 g (5 oz) mushrooms, sliced

Red onion, cut into wedges

2 Tbsp olive oil

1 Tbsp Balsamic glaze, you can use balsamic vinegar if you don't have any glaze

150 g (5 oz) cherry tomatoes

250 g (1 cups) prepared rice

3 Tbsp pesto

225 g (8 oz) halloumi cheese, cut into 6 slices

Hummus, for topping

Preheat the oven to 200C / 390F.
Lightly oil a roasting dish and place the sweet potato rounds in, brushing oil on top. Place in the oven for 20 minutes.
Remove from the oven and flip over the sweet potato rounds before adding in the other vegetables - mushrooms, onion, peppers and cherry tomatoes. Drizzle oil and balsamic vinegar (or glaze) on top.
Place back in the oven for a further 30 minutes. It's ready when all the vegetables are nicely charred and most of the mushroom and tomato juices have evaporated.
Heat up your rice. If you're using leftover rice, just microwave it for a minute or so. If you're using a packet of easy cook rice or frozen rice, cook it to the package instructions.
Mix the pesto and rice together and scoop into the pan with the vegetables. I like to use the rice to fill any spaces in the pan.
Arrange the halloumi slices on top and brush or spray with olive oil.
Turn the oven's grill (broiler) setting to medium/high and grill for about 5 minutes, until the halloumi is crispy and browned.
Serve immediately with scoops of hummus on top.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍰Tray Bake

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 127 weeks ago

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