Halloumi Courgette and Aubergine Traybake

Ingredients

• 🧀Halloumi, cut into thick slices225 g
• 🥒Zucchini, trimmed and cut into thick half-moons2
• 🍆Eggplant, cut into bite-size cubes1
• 🧅Scallions, trimmed and cut into lengths, whites and greens kept together4
• 🧄Garlic, finely grated or minced3 clove
• 🫒Extra Virgin Olive Oil3 tbsp
• 🍋Lemon, zested and juiced1
• 🌿Flat-Leaf Parsley, finely chopped2 tbsp
• 🌿Dried Oregano1 tsp
• 🌶️Dried Chili Flakes, optional1 pinch
• 🧂Kosher Salt1 tsp
• 🧂Black Pepper (ground)1 tsp
• 💧Wateras needed

Contains Dairy, Garlic, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Heat the oven

   Set the oven to a hot 220°C/425°F and let it fully come up to temperature while you prep; a proper preheat helps the vegetables start browning the moment they hit the tray. If the oven is still cool, the aubergine will sweat before it roasts, so wait until the heat feels fierce when you open the door.

   8 min
2. 2

   Slice the vegetables

   Trim the Courgette and cut it into thick half-moons, then cut the Aubergine into bite-size cubes so both roast evenly and do not collapse into mush. Keep the pieces chunky; if they are too small they shrivel at the edges before the centres turn silky.

   6 min
3. 3

   Prepare the aromatics

   Trim the Spring Onions and cut them into lengths, keeping the whites and greens together, then grate or mince the Garlic Clove so it melts into the drizzle instead of landing in sharp little raw bits. The onion pieces should look crisp and the garlic should smell punchy and fresh; if the garlic starts to wet and darken, stop grating and scrape it off the board before it turns bitter.

   4 min
4. 4

   Whisk the drizzle

   In a small bowl, whisk the Extra Virgin Olive Oil, Lemon juice and zest, Flat-Leaf Parsley, Dried Oregano, Dried Chili Flakes if using, Kosher Salt and Black Pepper into a loose dressing. Keep whisking for about 30 seconds until it looks glossy and lightly emulsified, with the herbs suspended through it; if it splits, whisk in a tiny splash of water to bring it back together.

   3 min
5. 5

   Cut the halloumi

   Slice the Halloumi into thick pieces so it can brown on the outside while staying soft and springy in the middle. Keep the slices sturdy rather than thin; if they are too delicate, they can dry out and go rubbery before the vegetables are ready.

   3 min
6. 6

   Toss the traybake

   Set out a large baking tray and spread the Courgette, Aubergine and Spring Onions over it in a single even layer, then drizzle over about half the dressing and turn everything with your hands so the pieces are lightly coated. The vegetables should glisten rather than swim; if you see puddles, spread them out more widely so they roast instead of steam.

   4 min
7. 7

   Roast the vegetables

   Slide the large baking tray into the hot oven and roast for about 15 minutes, then stir the vegetables once with a spoon so the edges that were against the tray move to the top. You want the aubergine to go soft and the courgette to take on golden spots; if the tray looks dry before they colour, add a little splash of water around the edge rather than more oil.

   15 min
8. 8

   Add the halloumi

   Take the tray out and nestle the Halloumi slices between the vegetables, then spoon over the remaining dressing so the cheese gets coated on top. The halloumi should look glossy and the vegetables should smell sweet and roasted; if any slice is sitting in a wet patch, move it onto a drier spot so it can brown instead of stew.

   3 min
9. 9

   Finish roasting

   Return the large baking tray to the oven and roast for another 8-10 minutes, until the Halloumi is bronzed at the edges and the vegetables are tender enough to give easily when pressed with a spoon. The cheese should make little sizzling spots on the tray and the top should look deep golden rather than pale; if it is browning too quickly, move the tray up a shelf for the last few minutes.

   9 min
10. 10

    Serve immediately

    Scatter the reserved lemony herb dressing over the hot traybake and serve straight away while the halloumi is still tender and the vegetables are steaming at the edges. The finish should smell fresh and bright, with the herb flecks sitting on the glossy surface; if you wait too long, the cheese firms up and loses that soft centre.

    2 min

Nutrition per serving