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Full detail recipe with description nutritional info and time and question answer Roasted vegetables Tray bake with lentils and Halloumi
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Sure! Here’s a complete recipe for Roasted Vegetable Tray Bake with Lentils and Halloumi, including a description, step-by-step instructions, nutritional information, cooking time, and a Q&A section for common questions.
Roasted Vegetable Tray Bake with Lentils and Halloumi
Description:
This hearty and colorful tray bake combines the sweetness of roasted vegetables with the earthiness of lentils and the salty chew of grilled halloumi. Packed with nutrients and flavor, it’s an easy one-pan meal that’s perfect for meal prep, weeknight dinners, or even a casual dinner party. Plus, it’s vegetarian and naturally gluten-free.
Ingredients:
Vegetables:
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini (courgette), sliced
1 red onion, sliced into wedges
2 medium carrots, peeled and chopped
1 small sweet potato, peeled and cubed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper to taste
Lentils:
1 can (400g) green or brown lentils, drained and rinsed
(or 1 cup cooked lentils)
1 garlic clove, minced
Juice of half a lemon
1 tbsp balsamic vinegar (optional)
Handful of chopped parsley or coriander
Halloumi:
225g halloumi, sliced into 1 cm thick pieces
1 tsp olive oil for frying or grilling
Instructions:
1. Roast the Vegetables (35 minutes):
Preheat the oven to 200°C (400°F).
Add all chopped vegetables to a large roasting tray.
Drizzle with olive oil, sprinkle with paprika, oregano, salt, and pepper.
Toss everything to coat evenly and spread into a single layer.
Roast for 30–35 minutes, stirring halfway through until caramelized and tender.
2. Prepare the Lentils (5 minutes):
While the vegetables roast, mix the lentils in a bowl with minced garlic, lemon juice, and balsamic vinegar if using.
Add a pinch of salt and pepper. Mix well and set aside to absorb flavor.
3. Cook the Halloumi (5–7 minutes):
Heat 1 tsp olive oil in a non-stick skillet or grill pan over medium heat.
Add halloumi slices and cook for 2–3 minutes per side until golden brown.
4. Assemble (2 minutes):
Remove roasted vegetables from the oven.
Mix in the lentils gently and top with grilled halloumi slices.
Sprinkle fresh herbs over the top and serve warm.
Total Time:
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~45–50 minutes
Nutrition Information (per serving – recipe serves 4):
Nutrient Amount
Calories ~430 kcal
Protein ~21 g
Carbohydrates ~38 g
Fiber ~9 g
Sugars ~10 g
Fat ~22 g
Saturated Fat ~9 g
Sodium ~850 mg
Calcium ~500 mg
Iron ~4 mg
Note: Values may vary depending on exact brands and portions used.
Common Questions & Answers
Q1: Can I use dried lentils instead of canned?
A: Yes! Just cook them beforehand. Use about 1/2 cup dried lentils, cook according to package instructions (usually ~20 minutes), and drain before adding to the recipe.
Q2: What can I use instead of halloumi?
A: Feta (added after baking), paneer (also grillable), or a vegan halloumi alternative work well. You can also skip cheese and add nuts or avocado for a vegan version.
Q3: Can I make this ahead of time?
A: Absolutely. It stores well in the fridge for up to 3 days. Reheat in the oven or microwave. Halloumi is best fresh, so grill it just before serving.
Q4: Can I freeze it?
A: The roasted veg and lentils freeze well, but halloumi changes texture when frozen. If freezing, leave off the halloumi and add it fresh when reheating.
Q5: Is it good for meal prep?
A: Yes! Store in individual containers and add freshly grilled halloumi for a qu
ick and satisfying lunch or dinner.
Let me know if you’d like a printable version, image, or a vegan variation!