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Send a Meal Blog

Thursday, June 16 2022

1 (about 8.8-ounce) package halloumi
1 pound summer squash (about 2 medium)
1/2 medium red onion
4 cloves garlic
1 preserved lemon
1 pint grape or cherry tomatoes (about 11 ounces)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
8 sprigs fresh mint

Arrange a rack in the middle of the oven and heat the oven to 425ºF.

Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.

Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.

Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).

Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.

RECIPE NOTES: Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Posted by: AT 11:26 am   |  Permalink   |  Email