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Ingredients

250 sweet potato, peeled
2 Lebanese eggplant
2 yellow zucchini
1 red capsicum, seeded
2 red onions, cut into wedges
2 x 250g packets haloumi cheese (see note)
1/3 cup (80ml) olive oil
2 cloves garlic, crushed

Dressing

2/3 cup prepared basil pesto
2 tablespoons olive oil, extra
1 tablespoon lemon juice

Method

Step 1 Slice sweet potato into 5mm thick rounds. Slice zucchini into three pieces lengthways. Slice capsicum into 1cm thick strips. Slice each packet of halloumi into 6 slices. Combine oil and garlic, and brush over vegetables and cheese.
Step 2 Place pesto into a small bowl and whisk in extra oil and lemon juice. Set aside.
Step 3 Chargrill or barbeque vegetables and cheese for 2-3 minutes each side until soft. As the vegetables cook, remove them to a plate and cover to keep warm.
Step 4 To serve, arrange vegetables and cheese on serving plates and drizzle with dressing. Serve with toasted Turkish bread, if desired.

Chargrilled vegetables with haloumi

How to make Chargrilled vegetables with haloumi

Ingredients

Dressing

Method