Lemony Roasted Vegetables with Haloumi, Olives and Almonds ⁣

Who loves preparing a whole meal on a single tray and letting the oven do all the work? If you answered ues then this dish is for you!

This dish is perfect for mid-week dinners or meal prepping on the weekends. It is another favourite veggie recipe that’s naturally gluten free and can be easily adapted for low FODMAP.⁣

My hot tip? Keep vegetables interesting by trying new recipes as often as possible 

INGREDIENTS | serves 4 ⁣

3 large potatoes⁣

2 red capsicum ⁣

1 large eggplant ⁣

1 zucchini ⁣

2 lemons

⁣2 cloves garlic (use garlic infused EVOO in place of regular EVOO for low FODMAP) ⁣

2 sprigs fresh rosemary ⁣

4 generous tbsp EVOO⁣

Salt and pepper to season ⁣

250g halloumi ⁣

Large handful olives (e.g. black pitted Kalamata) ⁣

1/2 cup roasted almonds ⁣

250g rocket ⁣

2 tbsp Balsamic vinegar ⁣

⁣

METHODS ⁣

1. Preheat oven to 200 Celsius and line a large baking tray with baking paper ⁣

2. Slice the lemon, potatoes and garlic cloves lengthways into rounds and layer on the baking paper (omit garlic for low FODMAP)⁣

3. Slice the remaining vegetables into bite size pieces and add to baking tray ⁣

4. Add rosemary, drizzle with EVOO (garlic infused for low FODMAP) and season with salt and pepper⁣

5. Bake for 30 - 35 minutes until vegetables are almost tender ⁣

6. Slice halloumi into bite size pieces and scatter over baking tray with olives ⁣

7. Change the oven setting to grill and cook for a further 10 minutes until halloumi is soft and golden ⁣

8. Serve tossed with rocket, roasted almonds and balsamic