Low-Carb Roasted Vegetable & Halloumi Tray Bake

by KetoDietApp.com

Step 1Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To prepare the vegetables, cut the zucchini into small (about 2.5 cm/ 1 inch) rounds. Cut the onion into wedges. Chop the pepper into thick strips.

Step 2Cut the cauliflower and broccoli into smaller florets. Smaller pieces are better as they will cook faster and more evenly.

Step 3Add to a heavy baking tray, and toss with 3 tablespoons of the olive oil, salt and pepper.

Step 4Bake for 15 minutes, stir, and then return to the oven for another 10 to 15 minutes.

Step 5Cut the halloumi into cubes, and scatter across the vegetables, along with the olives and cherry tomatoes.

Step 6Return to the oven for another 10-15 minutes or until the halloumi is starting to brown.

Step 7Toss with fresh basil, lemon juice and the remaining 3 tablespoons of olive oil.

Step 8Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving. Cold halloumi is very chewy and always needs to be reheated.