Halloumi Tray Bake with Pesto Rice & Roasted Vegetables

 

Ingredients

• Vegetables:

  • 2 medium sweet potatoes, peeled and cut into rounds (1-1.5 inches thick)
  • 1 red pepper, sliced
  • 150 g (5 oz) mushrooms, sliced (use portobellini/cremini or button mushrooms, sliced or halved as needed*)
  • 1 red onion, cut into wedges
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic glaze (or balsamic vinegar if you don’t have glaze)
  • 150 g (5 oz) cherry tomatoes

• Rice:

  • 250 g (1 cup) prepared rice
  • 3 Tbsp pesto

• Halloumi:

  • 225 g (8 oz) halloumi cheese, cut into 6 slices

• To Serve:

  • Hummus, for topping

Instructions

1. Preheat Oven:

   • Preheat the oven to 200°C (390°F).

2. Roast Sweet Potatoes:

   • Lightly oil a roasting dish.
   • Place the sweet potato rounds in the dish and brush with olive oil.
   • Roast in the oven for 20 minutes.

3. Add Vegetables:

   • Remove the roasting dish from the oven.
   • Flip the sweet potato rounds over.
   • Add the mushrooms, onion, peppers, and cherry tomatoes to the dish.
   • Drizzle with olive oil and balsamic glaze (or vinegar).
   • Return the dish to the oven and roast for an additional 30 minutes, or until the vegetables are nicely charred and most of the mushroom and tomato juices have evaporated.

4. Prepare Rice:

   • Heat the rice according to the package instructions. If using leftover rice, microwave it until heated through. If using packet or frozen rice, cook as per package directions.

5. Mix Rice and Pesto:

   • In a bowl, mix the pesto with the prepared rice.

6. Assemble Dish:

   • Scoop the pesto rice into the pan with the roasted vegetables, filling any spaces.
   • Arrange the halloumi slices on top and brush or spray with olive oil.

7. Grill Halloumi:

   • Turn on the oven’s grill (broiler) setting to medium/high.
   • Grill for about 5 minutes, or until the halloumi is crispy and browned.

8. Serve:

   • Serve immediately with scoops of hummus on top.

Notes

• Mushroom Variations: Use portobellini/cremini mushrooms and cut them in half. For portobello mushrooms, slice into strips. For smaller button mushrooms, leave them whole.
• Balsamic Glaze: If you don’t have balsamic glaze, balsamic vinegar works as a substitute but will be less sweet.

This dish combines the hearty sweetness of roasted vegetables with the rich flavor of pesto rice and the savory crispiness of grilled halloumi, topped with creamy hummus for an extra touch. Enjoy!!