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That crisp, fall air is finally here, and so is the craving for comfort food with extra cheese. So, to continue our month of weeknight dinners, we’re sharing this baked vegetable and halloumi dish from the new cookbook Mr & Mrs Wilkinson’s How it Is at Home. It’s delicious, savory and only requires one pot. Here’s how to make it…
Baked Veggies and Halloumi
From Matt Wilkinson and Sharlee Gibb’s Mr & Mrs Wilkinson’s How it Is at Home
We love this dish, as there’s very minimal prep involved but it tastes delicious. Below is a guide for vegetables and amounts but you can really use whatever veggies you already have at home that roast well and fill up your baking tray. I like to make sure there is a variety of color and that the veggies are all cut into roughly the same size so that everything cooks evenly.
Recipe: Baked Veggies and Halloumi
Serves 4
You’ll need:
3 potatoes
1 sweet potato
2 cups squash
1/4 cauliflower head, outer leaves removed
1 carrot
1 zucchini
3 tbsp extra-virgin olive oil
1 tsp salt flakes
2 garlic cloves, skin on and crushed
1 rosemary sprig
9 oz haloumi, cut into thin slices
Preheat the oven to 350F.
Cut all the veggies into rough 1–2 inch chunks, then throw them into a large ovenproof dish. Drizzle over the oil, add the salt, garlic and rosemary and mix everything together with your hands to ensure the veggies are evenly coated in the oil.
Transfer the dish to the oven and bake for 40 minutes, then lay the halloumi strips over the veggies and bake for a further 15–20 minutes, or until the vegetables are cooked through and the halloumi is crisp and golden. Divide among plates and serve as is or drizzled with pesto.
Thank you so much Matt and Sharlee! Your new cookbook is lovely.
P.S. More recipes, including sweet potato minestrone, and baked eggs on roasted tomatoes.
(Recipe excerpted with permission from Mr & Mrs Wilkinson’s How it Is at Home by Matt Wilkinson and Sharlee Gibb, published by Hardie Grant Books October 2017. Photo by Patricia Niven. This series is edited by Stella Blackmon.)
