Summer Ratatouille with Haloumi & Reduced Balsamic
- Milk
- Gluten
- May contain traces of allergens
There’s no better meal in Summer than something that takes a mere 10 minutes to prepare, is deliciously satisfying and full of colour. The blushing red and brilliant green of the oven roasted capsicum and zucchini in this dish are a nod towards the colours of the season. When you don’t eat meat, there’s no better replacement for a table centrepiece than haloumi with its satisfying texture and bite. We think this one will seriously impress at your BBQ.
Ingredients
1
red capsicum
1
red onion
1
zucchini
1 block
haloumi
(Contains: Milk;)
½ bunch
parsley
1
Parbaked Sourdough Roll
(Contains: Gluten;)
1 clove
garlic
Not included in your delivery
1 tbs
olive oil
¼ cup
balsamic vinegar
2 tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the red capsicum into thick strips, the red onion into wedges, and the zucchini into 5 mm thick ribbons. Slice the haloumi and finely chop the parsley. Halve the parbaked sourdough roll and peel and halve the garlic.
Toss the red capsicum, red onion and zucchini in the olive oil. Place on the prepared oven tray and season with salt and pepper. Cook in the oven for 25 minutes or until the vegetables are tender and slightly charred.
Meanwhile, place the balsamic vinegar in a small saucepan and bring to the boil over a high heat. Reduce the heat to medium and add the brown sugar. Cook, stirring, until the sugar has dissolved. Gently simmer the mixture for 4-5 minutes or until it’s syrupy. Remove from the heat to cool slightly. It will continue to thicken off the heat. WARNING: When vinegar is being reduced it lets off a very strong vapour. Don’t put your head directly over the saucepan or it may sting your eyes.
Drizzle the cut side of the parbaked sourdough bread roll with a little olive oil and place in the oven facing up for 5 minutes or until toasted. Rub the toasted halves of the roll with the garlic cloves.
Meanwhile, heat a medium frying pan over a medium-high heat. Add the haloumi and cook for 1 minute on each side or until cooked through and golden brown.
In a large bowl combine the roast vegetables, haloumi, and the parsley. Divide between plates and drizzle with the reduced balsamic vinegar.
