Golden Halloumi and Ratatouille
with Roasted Garlic Dressing and Ciabatta
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.
Ingredients
320 g
Sweet Bell Pepper
400 g
Zucchini
9 g
Garlic
7 g
Thyme
113 g
Red Onion
113 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
200 g
Halloumi Cheese
(Contains Milk)
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast veggies). Start prepping when the oven comes up to temperature!
Core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Cut zucchini into 1/2-inch rounds. Strip 2 tsp thyme leaves (dbl for 4 ppl) off stems. Peel garlic, then mince or grate 1 clove (dbl for 4 ppl). (NOTE: Keep remaining garlic as whole cloves.)
Add peppers, zucchini, tomatoes, onions, thyme, whole garlic cloves and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast, in the middle of the oven, stirring halfway through cooking, until tomatoes burst, 14-16 min.
While veggies roast, cut halloumi into 1/4-inch thick slices. Rinse halloumi in cold water and pat the slices dry with paper towels. Heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Cook until golden-brown, 2-3 min (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.)
When veggies are done, remove baking sheet from the oven and set aside. Turn the oven broiler to high. Combine minced garlic with 1 tbsp oil (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Halve ciabatta, then cut halves into triangles. Add ciabatta to another baking sheet, then drizzle over garlic oil. Broil, in the middle of the oven, until golden-brown, 2-3 min.
While ciabatta toasts, transfer roasted garlic cloves to a large bowl. Mash cloves with a spoon, then stir in vinegar, honey and 1 tbsp oil (dbl for 4 ppl). 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 remaining dressing from the bowl over top.
