Summer veg and halloumi one-tray wonder

Name: Summer veg and halloumi one-tray wonder
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 4 evenly sliced pieces of halloumi (about 1cm thick), or to taste; olive oil; 3 small continental eggplants, sliced into even rounds; 3 small zucchinis, sliced into even rounds; 2-3 sprigs oregano, leaves pulled; 2 corn cobs, kernels cut off in shears; 400g medley cherry tomatoes; zest of 1 lemon (and juice of ½ lemon); Aleppo pepper or chilli flakes, to scatter; mint, basil and flat-leaf parsley leaves, to scatter; watercress (optional), to serve

Katrina Meynink

February 3, 2023

Summer on a tray: roasted seasonal veg topped with slabs of halloumi.Katrina Meynink

easyTime:30 mins - 1 hourServes:4

This is a one-tray wonder at its summer best, unless you are an avid crispy halloumi chaser (I totally understand). In which case, you will get your preferred results by browning the cheese slices in a frying pan before popping them on top of the veg in the oven. Either works.

Ingredients

4 evenly sliced pieces of halloumi (about 1cm thick), or to taste
olive oil
3 small continental eggplants, sliced into even rounds
3 small zucchinis, sliced into even rounds
2-3 sprigs oregano, leaves pulled
2 corn cobs, kernels cut off in shears
400g medley cherry tomatoes
zest of 1 lemon (and juice of ½ lemon)
Aleppo pepper or chilli flakes, to scatter
mint, basil and flat-leaf parsley leaves, to scatter
watercress (optional), to serve

Method

1. Preheat the oven to 180C fan-forced (200C conventional).
2. Add a generous lug of olive oil to a large flat roasting tray and arrange the eggplant and zucchini slices on top. Some overlap is fine. Scatter with oregano leaves and roast for 20 minutes. The eggplant will take on quite a bit of colour – don't worry about this.
3. Open the oven and fling the corn and tomatoes over the eggplant and zucchini. Place the slices of halloumi on top of the veg and cook for another 15 minutes.
4. Change the oven setting to the top grill and cook for another 3-8 minutes to brown the top of the halloumi, keeping a close eye on things.
5. Remove the tray from the oven, season generously with salt, pepper and lemon zest. Squeeze over the lemon juice and give everything another lug of olive oil. Sprinkle Aleppo pepper or chilli flakes over the halloumi to taste. Scatter over the fresh herbs and a few stems of watercress, if using, and serve immediately.
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