Roasted vegetables with halloumi

Roasted vegetables with halloumi

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 380 kcal
, Fat: 27 g
, Carbohydrate: 11 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the halloumi

250g halloumi, cut into strips approx. 1 cm wide
1tbsp olive oil
1tsp Italian herb mix


480g pre-cooked sweetcorn, cut into slices approx. 3 cm thick
1 red pepper, cut into batons
3 carrots (approx. 280 g), cut into batons
1 broccoli (approx. 200 g), cut into florets
2tbsp olive oil
1tsp salt
a little pepper

Yoghurt dressing

180g plain yoghurt
2tsp Italian herb mix
salt and pepper to taste
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One large, rectangular tray, greased

How it's done

To marinate the halloumi

Mix the halloumi, oil and herb mix in a bowl, cover and marinate for approx. 30 mins.


Place the vegetables, oil, salt and pepper in a bowl, mix well. Spread the vegetables onto the prepared baking tray.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C. Place the halloumi on top of the vegetables, cook for a further 10 mins., serve immediately.

Yoghurt dressing

Combine the yoghurt with the herb mix, salt and pepper, drizzle the dressing over the vegetables and halloumi.

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