Roasted Mesquite Vegetables with Halloumi
Vary the mix of vegetables according to personal preference and what you have available. Pumpkin or marrow could be used instead of the squash and fennel, baby turnips, new potatoes and tomatoes would all work well.
Preparation time: 15 minutes
Cooking time: 45 minutes
1 butternut squash, peeled, deseeded and cut into small chunks
1 aubergine, trimmed and cut into small chunks
2 red peppers, deseeded and cut into thick slices
2 courgettes, trimmed and cut into small chunks
1 large onion, peeled and cut into wedges
3tbsp sunflower oil
1 bottle of Newman’s Own Sticky BBQ Original Sauce
2 x 250g (9oz) halloumi cheeses, cut into 5mm (1/4in) slices
4tbsp plain flour
4tbsp olive oil
1. Preheat the oven to 190C/375F/Gas 5.
2. Put the squash, aubergine, peppers, courgettes and onion wedges in a bowl, pour over the oil and toss the vegetables until coated. Tip into a roasting tin, spread out in an even layer and roast in the oven for 30 minutes or cover with foil or a lid and place on the barbecue.
3. Pour the mesquite sticky marinade over the vegetables, turn them over with a large spoon until coated and return to the oven for 15 minutes or put back on the barbecue.
4. When the vegetables are almost ready, dust the cheese slices with flour and fry in the olive oil over a high heat until the slices are golden. Drain on kitchen paper.
5. Divide the vegetables between serving plates and arrange the halloumi slices on top.
Tip: instead of serving with the halloumi, the vegetables would make an excellent accompaniment to barbecued steaks, chops, kebabs or burgers.