You can serve this dish for meat-free Monday or with your best roast – it’s epically tasty either way. Potatoes – red-skinned and sweet – make it hearty but not stodgy, while two cheeses add gooey goodness to the Mediterranean medley of vegies. Mmm…
Transport yourself straight to the Mediterranean one plate at a time, next up on the menu is this six-ingredient one-pot Mediterranean chicken, then give this lamb in baked egg plant a go.Â
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 30 x 25 cm roasting tray with olive oil.
Put sweet potato, potato, zucchini, capsicum, onion and half of the cherry tomatoes in the tray.
Combine spinach, semi-dried tomato, garlic and chicken stock powder in a small bowl. Pour over vegetable mixture and toss well. Cover tightly with foil so no steam can escape, and bake for 45 minutes.
Remove tray from oven and carefully remove foil. Scatter over remaining cherry tomatoes, tasty cheese and haloumi. Bake, uncovered, for 15 minutes, or until haloumi is golden. Season with pepper and garnish with basil. Serve.
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