Halloumi Tray Bake with Pesto Rice & Roasted Vegetables
This hearty and flavorful tray bake is a comforting vegetarian dinner that combines roasted sweet potatoes, mushrooms, and peppers with pesto rice, topped with crispy halloumi. The simplicity of a one-pan meal makes it perfect for busy weeknights, and the sweet, savory flavors are sure to satisfy. It’s easy to adjust to whatever vegetables you have on hand, making it a versatile and delicious option.
2 medium sweet potatoes, peeled and cut into rounds 1-1.5 inches thick
1 red pepper, sliced
150 g (5 oz) mushrooms, sliced
1 red onion, cut into wedges
2 Tbsp olive oil
1 Tbsp balsamic glaze (or balsamic vinegar)
150 g (5 oz) cherry tomatoes
250 g (1 cup) prepared rice
3 Tbsp pesto
225 g (8 oz) halloumi cheese, cut into 6 slices
Hummus, for topping
Directions:
1. Preheat the oven to 200°C (390°F). Lightly oil a roasting dish and add the sweet potato rounds, brushing oil on top. Roast for 20 minutes.
2. Flip the sweet potatoes and add the mushrooms, onion, peppers, and tomatoes. Drizzle with oil and balsamic glaze. Roast for another 30 minutes.
3. While the vegetables are roasting, heat the rice and mix it with pesto. Once the vegetables are done, add the rice to the pan.
4. Arrange the halloumi slices on top and drizzle with olive oil. Turn on the oven grill to medium/high and grill for 5 minutes until crispy.
5. Serve immediately with hummus on top.
Prep Time: 10 minutes
Kcal: 530 per serving