One tray bakes like this simple grilled veg & halloumi tray bake are nice as they require little effort. You’ll solely want one tray, thus decreasing clear up time, making them an important thought for a midweek meal.
If you’re cooking this low-carb dish midweek, you’ll be able to prep many of the elements beforehand (eg on the weekend), which cuts down the hands-on time on once you go to cook dinner the dish. Whether you comply with a vegetarian keto food regimen or just love grilled halloumi, this meal is a keeper. Roasted greens, grilled halloumi, additional virgin olive oil and contemporary herbs — what’s to not love?
This recipe makes 4 full meal servings, or six to eight servings as a facet together with your favourite protein.
zero hours, 40 minutes
Hands-on 20 minutes Overall 1 hour
Nutritional values (per serving, most important dish)
Net carbs9.1 grams
Calories from carbs Eight%, protein 14%, fats 78%
Total carbs13.Eight gramsFiberfour.6 gramsSugars5.9 gramsSaturated fats14 gramsSodium1,227 mg(53% RDA)Magnesium65 mg(16% RDA)Potassium699 mg(35% EMR)
Ingredients (makes four most important servings or 6-Eight sides)
6 tbsp additional virgin olive oil, divided (90 ml ml)
1 small crimson onion (60 g/ 2.1 oz)
1 massive zucchini (250 g/ Eight.Eight oz)
1 small crimson bel pepper (74 g/ 2.6 oz)
half of small head broccoli (200 g/ 7.1 oz)
half of cauliflower (225 g/ Eight oz)
half of tsp sea salt
1/four tsp black pepper
1 package deal halloumi cheese, cubed (250 g/ Eight.Eight oz)
half of cup blended, pitted olives (50 g/ 1.Eight oz)
12 cherry tomatoes (140 g/ 5 oz)
1/three cup loosely packed basil leaves, torn
2 tbsp contemporary lemon juice (30 ml)
Preheat oven to 200 °C/ 400 °F (typical), or 180 °C/ 355 °F (fan assisted). To put together the greens, lower the zucchini into small (about 2.5 cm/ 1 inch) rounds. Cut the onion into wedges. Chop the pepper into thick strips.
Cut the cauliflower and broccoli into smaller florets.
Add to a heavy baking tray, and toss with three tablespoons of the olive oil, salt and pepper.
Bake for 15 minutes, stir, after which return to the oven for one more 10 minutes.
Cut the halloumi into cubes, and scatter throughout the greens, together with the olives and cherry tomatoes.
Return to the oven for one more 10-15 minutes or till the halloumi is beginning to brown.
Toss with contemporary basil, lemon juice and the remaining three tablespoons of olive oil.
Serve instantly, or retailer within the fridge for as much as 5 days. Reheat within the oven or microwave earlier than serving. Cold halloumi could be very chewy and all the time must be reheated.
Ingredient dietary breakdown (per serving, most important dish)
Net carbsProteinFatCaloriesOlive oil, additional virgin0 g0 g20.three g179 kcalOnion, crimson, fresh1 g0.2 g0 g6 kcalZucchini (summer time squash, courgette)1.three g0.Eight g0.2 g11 kcalPeppers, crimson bell, fresh0.7 g0.2 g0.1 g6 kcalBroccoli, fresh2 g1.four g0.2 g17 kcalCauliflower, fresh1.7 g1.1 g0.2 g14 kcalSalt, sea salt0 g0 g0 g0 kcalPepper, black, spices0.1 g0 g0 g0 kcalHalloumi (Cypriot cheese)1.three g12.5 g16.9 g206 kcalKalamata olives0 g0.1 g1.6 g16 kcalGreen olives0 g0.1 g1 g9 kcalTomatoes, cherry, contemporary, all varieties0.7 g0.three g0.1 g6 kcalBasil, fresh0 g0.1 g0 g0 kcalLemon juice, fresh0.four g0 g0 g1 kcalTotal per serving, most important dish9.1 g16.7 g40.5 g471 kcal
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