Roasted Halloumi, Zucchini and Potatoes With Red Pepper Sauce Recipe

Posted by Valentine Belue on Friday, August 16, 2024
Democracy Dies in Darknessclock55 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy G. Daniela Galarza

Squeaky, salty halloumi cheese and vegetables might think they star in this main course, but it’s really all about the sauce. Roasted piquillo peppers, garlic and sherry vinegar go into a blender while the vegetables and cheese roast. If you love the flavor of garlic, use a full two cloves in this sauce; if not, use one or even half of one. Serve larger portions as a main course for two, or divide this onto four plates for a side or tapa. Feel free to serve with bread for wiping up the last bits of sauce on the plate.

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Storage: Refrigerate leftovers for up to 4 days.

From staff writer G. Daniela Galarza.

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Ingredients

measuring cup

Servings: 2-4 (makes 5 cups vegetables and 2 cups sauce)

For the vegetables and cheese

For the sauce

Directions

Time Icon Active: 20 mins| Total: 55 mins

  • Step 1

    Make the vegetables and cheese: Position a rack in the middle of the oven and preheat to 400 degrees.

  • Step 2

    Drizzle the olive oil on a large, rimmed baking sheet. Add the potatoes, zucchini and halloumi and toss to coat. Roast for 20 minutes and then toss everything so it browns evenly. Roast for another 15 to 20 minutes, or until the potatoes are fork-tender and the zucchini and halloumi have browned.

  • Step 3

    Make the sauce: Meanwhile, in a blender, combine the piquillo peppers, almonds, olive oil, scallions, garlic and vinegar. Blend until a smooth sauce forms, about 1 minute. You should get about 2 cups.

  • Step 4

    To serve as a main course, divide the sauce between two large plates, spread it into a thick layer and top each with half of the vegetables and cheese. Garnish with parsley sprigs and/or pepper, if desired, and serve warm or at room temperature.

  • Step 5

    To serve as a tapa or side dish, divide the sauce among 4 salad plates and evenly divide the vegetables and cheese among them. Garnish with parsley sprigs and/or pepper, if desired, and serve warm or at room temperature.

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    Nutritional Facts

    Per serving (1 1/4 cups vegetables/cheese, 1/2 cup sauce), based on 4

    • Calories

      639

    • Fat

      47 g

    • Saturated Fat

      15 g

    • Carbohydrates

      34 g

    • Sodium

      910 mg

    • Cholesterol

      50 mg

    • Protein

      23 g

    • Fiber

      9 g

    • Sugar

      10 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From staff writer G. Daniela Galarza.

    Tested by Kara Elder.

    Published July 6, 2023

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