Golden Halloumi and Ratatouille
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Golden Halloumi and Ratatouille

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!

Chef's Choice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Halloumi Cheese

(Contains Milk)

2 unit(s)

Sweet Bell Pepper

2 unit(s)



Garlic, bulb

3 unit(s)

Garlic, cloves

7 g


1 unit(s)

Red Onion

113 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit(s)


2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

Not included in your delivery

0.13 tsp


4 tbsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat52 g
Saturated Fat21 g
Carbohydrate73 g
Sugar21 g
Dietary Fiber8 g
Protein33 g
Cholesterol140 mg
Sodium1800 mg
Trans Fat0.4 g
Potassium1300 mg
Calcium750 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl
Large Bowl



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) from stems. Peel garlic, then mince or grate 1 garlic clove (dbl for 4 ppl). (NOTE: Keep remaining garlic as whole cloves.)

Roast veggies

Add peppers, zucchini, tomatoes, onions, thyme, whole garlic cloves and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tomatoes burst, 14-16 min.( NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the TK and middle of the oven, switching positions halfway through.)

Cook halloumi

While veggies roast, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat 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.)

Toast ciabatta

When veggies are done, remove from the oven and set aside. Turn the oven broiler to high. Add minced or grated garlic and 2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Halve ciabatta, then cut halves into triangles. Add ciabatta to another unlined baking sheet, then brush with garlic oil. Broil in the middle of the oven until golden-brown, 2-3 min.

Make dressing

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. Toss to coat.

Finish and serve

Divide roasted veggies between plates, then top with halloumi. Serve garlic ciabatta on the side. Drizzle any remaining dressing from the bowl over top.

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