Roasted Vegetables with Halloumi

Ingredients

• 500 g small potatoes
• 1 Zucchini
• 2 stalks celery
• 1 leek
• 1 fennel bulb
• 2 bell peppers (red, yellow)
• 1 vegetable onion
• 2 Garlic cloves
• 1 handful herbs (e.g., thyme, rosemary, oregano)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 250 g Cherry Tomatoes
• 175 ml dry white wine
• 20 g pine nuts
• 20 g sunflower seeds
• 500 g Halloumi
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash the potatoes thoroughly and halve them. Wash, trim, and cut zucchini, celery, leek, and fennel into thicker slices. Wash and cut peppers into larger pieces. Peel the onion and slice it into wedges. Peel garlic cloves and slice them. Rinse herbs, shake dry, and finely chop leaves or needles. Mix with vegetables, season with salt and pepper, and spread on a baking tray. Drizzle with oil, stir again, and bake for about 15 minutes.

2. 2.

   Wash tomatoes and let them drain. Add wine to the vegetables, mix, and bake for another ~35 minutes, stirring once or twice during cooking. In the last ~10 minutes, sprinkle pine nuts and sunflower seeds over the dish.

3. 3.

   Slice halloumi and grill each side for 2-4 minutes until golden brown. Sprinkle with parsley and serve atop the roasted vegetables.