By Filiberto Rios
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Slice the eggplant, zucchini, and red pepper into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until they're tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the tahini sauce by mixing tahini, lemon juice, minced garlic, a pinch of salt, and 2-3 tablespoons of water in a small bowl. Stir until smooth and creamy, adjusting the water quantity for desired consistency.
Slice the halloumi cheese into 1 cm thick slices. Heat a grill pan over medium heat and brush with the remaining olive oil. Grill the halloumi slices for about 2-3 minutes on each side until golden brown.
Warm the pita breads either by wrapping them in foil and placing them in the oven for the last 5 minutes of the vegetable roasting time or by lightly toasting them on the grill pan after the halloumi is done.
Assemble the pitas by spreading a generous amount of tahini sauce on each pita. Place a handful of roasted vegetables on top, followed by a few slices of grilled halloumi and some fresh lettuce.
Drizzle additional tahini sauce over the top if desired, and serve immediately while warm.
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By Filiberto Rios
This Mediterranean Vegetarian Main Course recipe is ready in 45 minutes and features halloumi cheese, pita bread or flatbreads, eggplant and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Slice the eggplant, zucchini, and red pepper into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until they're tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the tahini sauce by mixing tahini, lemon juice, minced garlic, a pinch of salt, and 2-3 tablespoons of water in a small bowl. Stir until smooth and creamy, adjusting the water quantity for desired consistency.
Slice the halloumi cheese into 1 cm thick slices. Heat a grill pan over medium heat and brush with the remaining olive oil. Grill the halloumi slices for about 2-3 minutes on each side until golden brown.
Warm the pita breads either by wrapping them in foil and placing them in the oven for the last 5 minutes of the vegetable roasting time or by lightly toasting them on the grill pan after the halloumi is done.
Assemble the pitas by spreading a generous amount of tahini sauce on each pita. Place a handful of roasted vegetables on top, followed by a few slices of grilled halloumi and some fresh lettuce.
Drizzle additional tahini sauce over the top if desired, and serve immediately while warm.
Calories per Serving: 450
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