Ingredients
Scale
- 1 medium zucchini (chopped)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 1 red onion (cut into wedges)
- 1 tablespoon olive oil
- to taste Salt
- to taste Pepper
- 1 block (about 8 oz) halloumi cheese (sliced)
- Fresh herbs (for garnish, like parsley or basil)
- Optional: cooked grains (like quinoa or brown rice for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chopped zucchini, bell peppers, cherry tomatoes, and red onion.
- Drizzle olive oil over the veggies and season with salt and pepper. Toss until everything is well coated.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the oven for 20-25 minutes, stirring halfway through, until veggies are tender and slightly caramelized.
- While the vegetables are roasting, heat a grill pan over medium heat. Grill the halloumi slices for about 2-3 minutes on each side until golden brown.
- Once the vegetables are done, remove them from the oven and let them cool slightly.
- Assemble your bowl by layering the roasted vegetables, grilled halloumi, and any grains you’re using.
- Garnish with fresh herbs before serving. Enjoy!
- Prep Time: 15
- Cook Time: 25
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 35g
- Protein: 20g