Are we all getting tired of the terms “hunkered down,” “social-distancing,” and “self-isolating” yet? Needless to say, that’s also what we’re doing, along with the rest of the world.
We are trying to maintain a positive attitude throughout the COVID19 pandemic, and for me that means dusting off my cookbook collection and bringing back proper meals to the table since I have (a bit) more time to cook. Of course looking after the little ones still takes up most of my day now that they’re both out of school, but if I can spend slightly more time on, for instance, a veggie side to accompany frozen pizza, so much the better.
Here is one of my favourite veggie sides, from my fave food blogger Deb Perelman (Smitten Kitchen) It’s in her second cookbook, Smitten Kitchen Every Day and quickly became a go-to because it’s easy to chop everything up and get it in the oven, even on a weeknight. I’ve always been a fan of grilled halloumi, so I was sold, and love the heft it adds to a tray of roasted vegetables. I would be happy to have a bowl of this and call it dinner.
I haven’t changed much about the recipe, except for subbing in yellow and red peppers for the eggplant since I’ve never been an eggplant fan. The kids are still so-so on this dish, although I finally convinced Isabel to try a chunk of the Halloumi, and Nathan was interested in the peppers and zucchini. I’m sure they’ll come around to the deliciousness that is this dish in time, but for now that means more for me (yay!).
Sheet pan Halloumi with grilled vegetables
Adapted slightly from Deb Perelman, Smitten Kitchen Every Day
2 peppers (I prefer red, yellow and/or orange), chopped
1 zucchini, chopped
1 pint grape tomatoes, halved
1 garlic clove
2 tbsp olive oil
1 block Halloumi, chopped
Zest and juice from 1 lemon
Salt and pepper to taste.
Preheat oven to 400F.
Spread 1 tbsp of olive oil evenly on sheet pan.
Mix together chopped vegetables, Halloumi, garlic, lemon zest, and remaining 1 tbsp olive oil in large bowl. Add salt and pepper to taste.
Roast for 20-25 minutes, flipping halfway through, until Halloumi is puffed and golden, and vegetables are soft and charred in places.
Once vegetables are out of the oven, squeeze juice of 1/2 lemon over top and season with salt and pepper to taste.