Halloumi With Vegetables

Dietary Preferences: Vegetarian
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

Ingredients

• 1 block extra-firm tofu, pressed and cubed

• 2 tablespoons olive oil, divided

• 1 large eggplant, sliced into rounds

• 2 zucchinis, sliced into rounds

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 pint cherry tomatoes, halved

• 1 tablespoon dried oregano

• 2 tablespoons fresh basil, chopped

• lt and pepper to taste

• 8 ounces halloumi cheese, sliced (optional)

• 2 tablespoons balsamic vinegar

• 2 tablespoons pine nuts, toasted (optional)

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the tofu cubes with 1 tablespoon of olive oil, salt, and pepper. Set aside to allow the flavors to meld.

3. Arrange the sliced eggplant, zucchini, red and yellow bell peppers on a baking sheet. Drizzle with the remaining tablespoon of olive oil, and season with dried oregano, salt, and pepper. Toss to coat evenly.

4. Roast the vegetables in the preheated oven for 20-25 minutes or until tender.

5. Add the marinated tofu to the baking sheet with the vegetables and toss gently.

6. If using, add the cherry tomatoes and halloumi slices over the vegetables and tofu.

7. Return the baking sheet to the oven and bake for an additional 10-15 minutes, until the tomatoes are soft and the halloumi is golden.

8. Drizzle the baked dish with balsamic vinegar and sprinkle with fresh basil. Optionally, top with toasted pine nuts for added texture.

9. Serve warm.

Enjoy this vibrant and flavorful dish, ideal for anyone looking for a nutritious meal that supports diabetes management.