• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Meatless Recipes Vegetables

Roasted Vegetables Plate with Haloumi

A plate of vegetables doesn’t really sound enticing especially on a menu.

However.

If you add the word “roasted” in front and ending with haloumi…that will be a whole different story.

And if you add a small dollop of garlicky mayo and basil pesto (homemade is ideal for this dish) on the side, a plate of vegetables or the bistro way of naming, vegetables plate couldn’t be any fancier. I’ve order a vegetables plate from my favourite bistro in Bathurst – The Hub not too long ago and I have been craving for this dish ever since. Purely driven by my desire to taste this again, I have decided to take things into my own hand and recreated this in my kitchen.

Roasted Vegetables Plate with Haloumi

(Inspired by a dish I’ve ordered from The Hub, Bathurst NSW)

What you need (for two people as mains):-

  • A bunch of 8 Dutch carrots, peeled and trim the stalks
  • One half of a small butternut pumpkin, cut into one inched cubes
  • About 8 button mushrooms
  • 2 French shallots, halved
  • A handful of rocket leaves (aka arugula)
  • Salt and pepper
  • Olive oil
  • 1 tbsp store-bought mayo
  • A small clove of garlic, grated
  • 2 tbsps homemade or store-bought basil pesto
  • 2 slices of haloumi, pan-fried

Let’s get started:

(1) Preheat oven to 180 degrees C/ 356 degrees F.  Line a baking tray with parchment paper. Drizzle some olive oil on the parchment paper. Arrange pumpkin, mushrooms, French shallots and carrots on the tray and drizzle more olive oil all over the vegetables. Season with salt and pepper. Bake for 45 minutes or until the vegetables are tenders. (2) Meanwhile, rinse and dry the rocket leaves. Set aside. (3) If you are making your own basil pesto, now will be a good time to whisk’em up while waiting for the vegetables to be cooked. Set aside. (5) Pour some mayo (I used Heinz whole egg mayo) and add grated garlic and mix well – this is my garlic ‘aioli’. (6) When the vegetables are almost done, pan fry some sliced haloumi. (7) To plate – scatter rocket leaves on a flat plate, followed by the roasted vegetables and top with a slice (or slices) haloumi. Add dollop of garlic mayo and basil pesto on the side of the plate. Bon appetit!


2 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« Tara Jeane, Parkes NSW
Make Your Own Kecap Manis (Indonesian Sweet Soy Sauce) »

Comments

  1. Miss Piggy says

    May 31, 2012 at 11:40 pm

    OK…I am totally making this fr a Meatless Monday dinner. Looks so great.

    Reply
  2. Chris says

    June 2, 2012 at 3:13 pm

    Nice veggie meal! It looks all delicious and for sure is as well!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in