Baked Halloumi with Vegetable Ratatouille
Baked halloumi with vegetable ratatouille is a simple, one-pot vegetarian dinner that’s loaded with tender veggies and topped with crisp, golden halloumi. It’s an incredibly versatile meal, perfect with crusty bread, pasta, or grains for an easy weeknight meal.
Servings 4
Calories 427kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 medium red onion diced
- 2 cloves garlic crushed
- 1 medium eggplant cubed - about ½ inch dice
- 1 medium zucchini cubed - about ½ inch dice
- 1 large red bell pepper cubed
- 14 ounce diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- ½ teaspoon freshly ground pepper
- 1 teaspoon fine-grain sea salt
- 14 ounces halloumi sliced pencil-thick
Instructions
- Preheat the oven, on the grill setting, at 400°F / 200°C.
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat.1 Tablespoon extra virgin olive oil
- Add the diced red onion, and sauté for about three minutes, until just translucent.1 medium red onion
- Add the crushed garlic, and sauté for about two minutes more.2 cloves garlic
- Add the diced eggplant, zucchini, and red pepper, along with the oregano, paprika, salt, and pepper.1 medium eggplant, 1 medium zucchini, 1 large red bell pepper, 2 teaspoons dried oregano, 1 teaspoon paprika, 1 teaspoon fine-grain sea salt, ½ teaspoon freshly ground pepper
- Sauté the vegetables for about 5 minutes, stirring frequently.
- Add the diced tomatoes, and stir to combine with the vegetables.14 ounce diced tomatoes
- Allow this mixture to simmer over medium heat for 15 minutes, stirring frequently.
- Arrange the sliced halloumi in a single layer on top of the ratatouille.14 ounces halloumi
- Place the pot into the oven, and bake the halloumi under the grill for 5 minutes, until golden brown.
- Remove from the oven, and serve hot!
Notes
- Nutrition values are an estimate only
- If you get all the chopping done up front, this Baked Halloumi dish comes together really quickly. Be sure to chop all of the veggies in a uniform size so that they cook at the same rate.
- Want to prep this dish in advance? You've got options! Option 1: Do all the chopping in advance, and then spend 20 minutes making dinner when you're ready. Option 2: Cook the ratatouille, and then refrigerate the whole thing until you're ready for dinner. If you go this route I recommend quickly re-heating the ratatouille on the stove top (it'll take about 5 minutes) and then adding the halloumi and proceeding as usual. Option 3: Cook the whole thing in advance and then re-heat when you're ready to serve. You can re-heat it in the oven with a lid on (you don't want to re-brown the halloumi) or heat individual servings in the microwave.
- If you can't get your hands on halloumi, you could replace it with slabs of feta, which would also be delicious. For a vegan option, replace the halloumi with slabs of seasoned tofu.
Nutrition
Calories: 427kcal | Carbohydrates: 19g | Protein: 25g | Fat: 29g | Saturated Fat: 17g | Sodium: 1924mg | Potassium: 728mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1582IU | Vitamin C: 77mg | Calcium: 1071mg | Iron: 2mg