Roasting is a popular cooking technique, according to a 2016 report. So here is a delicious and healthy appetizer to try out.
Roasted vegetables with spicy halloumi
Ingredients
Mushrooms 250g, halved
Capsicum 180g, in all colors, cut into chunks
Red onions 2, peeled and diced
Baby corn 100g, cut into chunks
Extra virgin olive oil 4 tbsp
Balsamic vinegar 2 tbsp
Lemons 1 packet
Spicy halloumi cheese 1 packet, cut into chunks
Nuts (pine nuts, walnuts or pistachios) toasted
Fresh basil leaves to garnish
Fresh black pepper to taste
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Method
Preheat the oven to 180-degree centigrade. Place the vegetables in a large roasting tin, drizzle with olive oil and coat well. Season with freshly ground black pepper. Roast in the oven for 45 minutes or until slightly charred at the edges. Remove and drizzle the balsamic vinegar over it. Scatter the spicy halloumi chunks over the top and cook for a further 25 minutes or until the cheese is golden. Garnish with nuts and basil leaves and serve hot with a full-flavored red wine.
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