Try this Halloumi Roast with Eggplant, Zucchini and Tomatoes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 450F.
In a large bowl combine olive oil, garlic, oregano, lemon zest, salt and pepper.
Cut the zucchini in half lengthwise, then into about 1/2-inch half-moons. Do the same with your eggplant. If you'd like, half the cherry tomatoes. Cut the halloumi into 1-inch cubes. Add everything to the marinade and stir to coat evenly. Spread it out on the roasting tray and roast for 20 to 30 minutes on the first sie, then flip and roast for 10 to 15 minutes more on the second. Drizzle with lemon juice to taste.
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Serving Size: 1 Serving (981g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 325 | ||
Calories from Fat: 111 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.2mg | 1 % | |
Potassium 2218.6mg | 58 % | |
Total Carbohydrate 60.8g | 18 % | |
Dietary Fiber 28.5g | 114 % | |
Sugars, other 32.3g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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