For ➍250 g mushrooms
1 red chilli, seeded & quartered
2 zucchini, chopped
1 small red onion, peeled & sliced
2 small eggplants, roughly chopped
6 tomatoes, halved
4 cloves garlic
9 tbs extra-virgin olive oil
8 tbs balsamico vinegar
2 tbs sugar
juice of 2 lemons
500 g halloumi cheese, cut into 0.5 cm slices*
½ small bunch basil
salt & pepper
Heat oven to 180°C.
Place the chilli, zucchini, mushrooms, onion, eggplant and garlic in an oven-proof roasting pan. Drizzle with a third of the olive oil and half the vinegar.
Place the halved tomatoes face up in another oven-proof pan. Sprinkle with the sugar, salt and pepper and drizzle with another third of olive oil and the rest of the vinegar. Place both pans in the oven and roast for thirty minutes, turning vegetables occasionally.
5 m before vegetables are ready, heat the remaining oil in a large skillet. When sizzling, let the halloumi slices slide in and sear quickly (2 m a side).
Combine dish and dot with basil.
Serve with bread.*Obviously you can omit the halloumi. Or serve with grilled fish or chicken.
Read more halloumi recipes: red sparkled halloumi or a recipe for balsamic roasted vegetables.
