Haloumi, Eggplant and Zucchini Tray Bake
by
JAMIE GANNON
Click play to watch Jamie make the recipe
This recipe is brought to you by:
Yield 4
Prep time
15 MinCook time
30 MinTotal time
45 MinHaloumi, Eggplant and Zucchini Tray Bake
A bold, Mediterranean-inspired dish with smoky chorizo, golden haloumi, and roasted veggies, finished with fresh herbs and zesty lemon. Simple, flavorful, and perfect for sharing!
Ingredients
- 1 large eggplant
- 2 green zucchini
- 1 yellow zucchini
- 200g chorizo
- 180g Riverina Dairy Co. Haloumi
- 1 bunch flat leaf parsley
- ½ bunch oregano
- 100g pitted kalamata olives
- 1 lemon
- 3 golden squash
- EVOO
- Sea salt / cracked pepper
Instructions
- Preheat the oven to 180°C.
- Prep the veggies: Cut the eggplant, zucchini, and squash into chunky pieces.
- Season & mix: Place the veggies in a baking tray, drizzle generously with EVOO, and season with salt. Tear in half the oregano and parsley, then mix well with your hands.
- Add the extras: Chop the chorizo and haloumi into bite-sized pieces. Scatter them over the veggies along with the olives.
- Bake for 25-30 minutes until golden and tender.
- Finish & serve: Sprinkle with the remaining oregano and parsley. Zest and squeeze half a lemon over the top. Serve hot!
