I really, really enjoy vegetables, can you tell? Making a nutrient dense meal is important for me to eat, as well as to serve to others. This is an aspect of my passion for food… food that not only fills us, but truly nourishes our bodies.  This Veggie Bake is easy to fix and can be served as a main dish or a side dish. We usually eat this as our main meal since there is  protein in the halloumi cheese.  I happened to have one purple carrot that I added in, but it would have been better to cut it up so it would have cooked faster. One fact about carrots is that they are actually better for you cooked! You absorb more of the nutrients and the beta carotene when carrots are cooked.

In this recipe you basically mix it all together and pop it into the oven to roast. Super easy and delicious.

Greek Vegetable Bake 

• 400 g halloumi cheese, sliced
• 3-4 cloves garlic minced
• 1 red onion, halved & sliced
• 1 red pepper, roughly chopped
• 1 yellow pepper, roughly chop
• 200 g zucchini, sliced
• 1 pack cherry tomatoes
• 500 g (1 lb) pumpkin, cut in chunks
• 2 tsp. smoked paprika
• 2 tsp. ground cumin
• 2 Tbl dried oreganum or 5 Tbl fresh oreganum
• Pink salt
• Pepper, freshly ground
• Coconut oil

1. Preheat oven to 180C/350F
2. Line a roasting pan or 13 by 9 glass dish with baking paper or oil the glass dish.
3. Mix dried herbs and spices together in a small bowl.
4. Place vegetables and halloumi in the prepared pan and toss with coconut oil to lightly coat.
5. Sprinkle veg mixture with spice mix and minced garlic, stirring to coat. Season with salt and pepper.
6. Bake 20-30 minutes until veg is tender and halloumi is golden.

Note:

-If halloumi is not available you may substitute with feta cheese, sliced.

-Experiment with different vegetables to your liking, like eggplant, cut carrots or cauliflower. I used 1 purple carrot in this recipe.

-Optional: If not eating Paleo, you may want to add 1/2 to 1 can of rinsed and drained chickpeas to vegetable mixture before you add seasoning.

Have a fabulous day!

Warmly yours, Jeanenne

Foodie Mama