Balsamic Roasted Veg and Halloumi Tray Bake Recipe

How to make Balsamic Roasted Veg and Halloumi Tray Bake

Method

  1. Preheat oven to 180°C (160°C fan-forced). Cut the sweet potato into large wedges or pieces and place on a large baking sheet. Toss with 2 tablespoons oil and space them well apart. Bake for 35 minutes.
  2. Meanwhile, cut the capsicum in half lengthways and scoop out the seeds. Add them to the tray, along with the brussels sprouts and red onion. Add remaining oil, stir to coat and bake for 15 minutes.
  3. Cut the halloumi into quarters, then quarters again to get 16 pieces. Dot the halloumi around the vegetables and bake for a further 10 minutes. 
  4. Sprinkle vinegar over the vegetables and bake for a final 5 minutes. Season well, scatter with basil and pine nuts and serve.

Tip: Sweet potatoes contain a lot of moisture, so use a large baking sheet so the vegetables roast, rather than steam.

Optional: Swap out the sweet potato for pumpkin.