This little dish can be a great side to many meals, a sweet little starter or nibble and a great way to get kids to eat vegetables! It’s super easy to make and quite simply, delicious!
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| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Servings |
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Ingredients
- 1 courgette sliced lengthways
- 1 aubergine sliced lengthways
- 1 red pepper sliced
- 1/2 tbsp rapeseed oil
- 1 sprig rosemary leaves only
- 150 g halloumi sliced
Ingredients
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Instructions
- Preheat the oven to around 180oC.
- Place the sliced vegetables in a small roasting tin, drizzle over the oil and rosemary leaves and roast in the oven for around 25-30 minutes, until soft.
- Meanwhile, dry fry the halloumi slices in a non-stick frying pan until slightly browned on each side.
- Stack the vegetables and halloumi together and pop a cocktail in to secure.
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