Roasted Mediterranen Vegetables with Halloumi

Simple and seasonal one-tray recipe from Bacofoil®. This delightful vegetarian recipe is not only easy to prepare and cook, it’s also packed with fabulous seasonal flavours. A delicious balance of sweet and salty, it’s perfect for a main dish or as a tasty accompaniment to grilled meat or fish.

Cook Time

Approx 45 minutes


2-3 as a main course


1 large red onion, peeled and cut into wedges

1 yellow pepper, cut into chunks

1 red pepper, cut into chunks

2 medium courgettes, sliced

1-2tsp olive oil

8-10 cherry tomatoes

1 clove garlic, crushed

black pepper

1 pack Halloumi cheese, cut into about 9 slices

1tbs pine nuts

For the dressing:

2tbs passata

1tbs extra virgin olive oil

2-3tsp red wine vinegar

Small handful fresh mint leaves

Few fresh parsley or oregano leaves


Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5

Loosely line a large shallow oven tray with a large piece of Bacofoil® Non-Stick Foil – remember to always place food on the dull side – and place the pieces of onion, pepper and courgette onto it. Drizzle with 1-2 tsp olive oil and gently toss together using clean hands. Roast in the oven for 20 minutes until the vegetables are just starting to turn brown round the edges

Meanwhile make the dressing. Mix the passata, extra virgin olive oil and red wine vinegar in a small bowl. Chop the herbs, reserving a few whole mint leaves for garnish, and stir in to the dressing

Remove the vegetables from the oven and add the cherry tomatoes and garlic. Season with a little pepper and carefully mix in. Scatter over the pine nuts

Arrange the slices of halloumi over the top and return to the oven for a further 10 minutes. Alternatively place under the grill for a couple of minutes

Drizzle with the dressing and scatter over the remaining mint leaves. Serve with some crusty bread