Name: Sheet Pan Roasted Halloumi, Eggplant & Tomato With Minty Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ tbsp capers; 3 eggplants; 1 small pkg fresh mint; 3 small pkgs grape tomatoes; 3 (250 g) pkgs halloumi cheese; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 1 ½ medium red onions; crushed red pepper; extra virgin olive oil; honey; salt

Sheet Pan Roasted Halloumi, Eggplant & Tomato With Minty YogurtSheet Pan Roasted Halloumi, Eggplant & Tomato With Minty Yogurt — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ tbsp capers

3 eggplants

1 small pkg fresh mint

3 small pkgs grape tomatoes

3 (250 g) pkgs halloumi cheese

1 ½ lemons

1 ½ cups plain Greek yogurt

1 ½ medium red onions

crushed red pepper

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F). Coat two large baking sheet pans with a thin layer of oil.

Wash and dry the fresh produce.

Trim and medium dice eggplants. Divide between the baking sheets.

Peel, halve, and slice onions lengthwise into ½-inch thick wedges. Add to the baking sheets with the eggplant.

Pat halloumi dry with paper towels, then medium dice. Add to the baking sheets along with tomatoes. Drizzle with oil, then season with salt and crushed red pepper; stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until veggies are tender and halloumi is golden, 25-30 minutes. Remove from oven.

Meanwhile, juice half of the lemons into a blender. (Reserve remaining lemons for later use.)

Pick mint leaves off the stems; discard stems. Roughly chop leaves, then add to the blender along with yogurt, capers, honey, salt, and crushed red pepper. Blend on high until minty yogurt is smooth; set aside.

Juice reserved lemons over veggies and halloumi.

To serve, divide halloumi and veggies between plates or bowls. Drizzle with minty yogurt and enjoy!

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