The combination of roasted veggies and garlic dressing with seared halloumi makes this a classic vegetarian dinner for any night of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 450°F (to roast veggies). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Core, then cut pepper into 1-inch pieces. Peel, then cut red onion into 1-inch pieces. Cut zucchini into 1/2-inch rounds. Strip 4 tsp thyme leaves oﬀ stems. Peel garlic, then mince or grate 2 cloves. Keep remaining garlic as whole cloves.
On a baking sheet, toss the peppers, zucchini, tomatoes, onion, thyme and whole garlic cloves with 2 tbsp oil. Season with salt and pepper. Roast, in middle of oven, stirring halfway through cooking, until tomatoes burst, 14-16 min.
While veggies roast, cut halloumi into 1/4-inch thick slices. Rinse halloumi slices, then pat dry with paper towels. Heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Pan-fry, until golden-brown, 2-3 min per side.
When veggies are done, remove baking sheet from the oven and set aside. Turn the oven broiler to high. In a small bowl, mix minced garlic with 3 tbsp oil. Season with salt and pepper. Halve ciabatta, then cut halves into triangles. On another baking sheet, add ciabatta, then drizzle over garlic oil. Broil, in middle of oven, until golden-brown, 2-3 min.
While ciabatta broils, transfer roasted garlic cloves to a large bowl. Mash cloves with a spoon, then stir in vinegar, honey and 2 tbsp oil. Season with salt and pepper. Add roasted veggies and toss to coat.
Divide roasted veggies between plates and top with halloumi. Serve garlic ciabatta on the side. Drizzle over any remaining dressing.