Roasted Vegetable Salad with Halloumi Croutons
You got to love ratatouille, the French version of roasted vegetables. Well, this is a salad version of that robust dish. Be sure to add a combination of fresh herbs of your choice. Extra virgin olive oil and a splash of hearty red wine vinegar bring the dish altogether. Don't forget the cheese croutons made from halloumi cheese, a Mediterranean sheep and goat's cheese that is perfect for frying. Make ahead of dinner and serve at room temperature.
4 to 6 servings
INGREDIENTS:
1 medium red onion, halved, peeled, sliced into 1-inch pieces with core attached
2 small zucchini, cut into ½-inch rounds
1 medium eggplant, cut into 2 x ½ x 1/2 -inch batons
1 sweet red pepper, cored, seeded, ¼ inch slices
4 garlic cloves, peeled, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme leaves
1 tablespoon fresh herbs or choice, chopped (Greek oregano, basil, savory, to name a few options)
½ cup extra virgin olive oil + 1 tablespoon, divided
¾ teaspoon sea salt, more as needed
Freshly ground black pepper
1 large tomato, cored, cut into 12 wedges
Haloumi cheese cut into 1-inch croutons
2 tablespoons red wine vinegar
DIRECTIONS:
1. Preheat oven to 375°F. Layer the onions, zucchini, eggplant, and red pepper pieces in a nine-by-twelve-inch baking pan. Toss the vegetables with garlic, rosemary, thyme, fresh herbs, one-half cup of olive oil, salt, and pepper—place in the oven and roast for thirty minutes.
2. Toss in the tomato wedges and stir. Place back in the oven and roast until tender, about twenty to thirty minutes. Remove from the oven a rest at room temperature until cooled, about thirty minutes.
3. In the meantime, prepare the halloumi by tossing it with one tablespoon of olive oil. Heat a cast iron pan over medium heat. When hot, add the halloumi in a single layer. Toss and brown lightly. Remove from the pan and reserve at room temperature.
4. When the vegetables have cooled to room temperature, toss them with red wine vinegar. Top with the halloumi croutons and serve.
Roasted Vegetable Salad with Halloumi Croutons
Ingredients
- 1 medium red onion, halved, peeled, sliced into 1-inch pieces with core attached
- 2 small zucchini, cut into ½-inch rounds
- 1 medium eggplant, cut into 2 x ½ x 1/2 -inch batons
- 1 sweet red pepper, cored, seeded, ¼ inch slices
- 4 garlic cloves, peeled, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh herbs or choice, chopped (Greek oregano, basil, savory, to name a few options)
- ½ cup extra virgin olive oil + 1 tablespoon, divided
- ¾ teaspoon sea salt, more as needed
- Freshly ground black pepper
- 1 large tomato, cored, cut into 12 wedges
- Haloumi cheese cut into 1-inch croutons
- 2 tablespoons red wine vinegar
Instructions
- Preheat oven to 375°F. Layer the onions, zucchini, eggplant, and red pepper pieces in a nine-by-twelve-inch baking pan. Toss the vegetables with garlic, rosemary, thyme, fresh herbs, one-half cup of olive oil, salt, and pepper—place in the oven and roast for thirty minutes.
- Toss in the tomato wedges and stir. Place back in the oven and roast until tender, about twenty to thirty minutes. Remove from the oven a rest at room temperature until cooled, about thirty minutes.
- In the meantime, prepare the halloumi by tossing it with one tablespoon of olive oil. Heat a cast iron pan over medium heat. When hot, add the halloumi in a single layer. Toss and brown lightly. Remove from the pan and reserve at room temperature.
- When the vegetables have cooled to room temperature, toss them with red wine vinegar. Top with the halloumi croutons and serve.
Nutrition Facts
Calories
221.99Fat (grams)
19.7 gSat. Fat (grams)
3.42 gCarbs (grams)
10.37 gFiber (grams)
3.78 gNet carbs
6.59 gSugar (grams)
5.96 gProtein (grams)
3.12 gSodium (milligrams)
359.73 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.