A touch of the Mediterranean …

19 Mar

Zucchinis, aubergines, olives and tomatoes always conjure up images of mediterranean cuisine, wine, sun, sand and blue skies in my mind. Visit any country that borders the Mediterranean Sea and you will find these ingredients in their cuisine. There’s even a diet called Mediterranean diet which tells you to eat, among other things, fresh, healthy vegetables and olive oil. So obviously, eating mediterranean food must be good for you – as long as you don’t stuff yourself with bread as well!

I once stumbled upon a really easy recipe which I’ve made often. I know I still have the recipe somewhere but I ‘ve looked several times and I just can’t find it. Must have filed it in the wrong place. I now make it without looking at the recipe and you can too. Since the veggies vary according to what’s on hand in the fridge and since I’m not going to give exact measurements here, it will be hard to calculate the nutrition facts per serving. Roughly however, it should work out to around 10 gr net carbohydrates per serving. The 200 gr halloumi cheese in the recipe only has 2 gr carbohydrates and this makes the dish so don’t leave it out!

Oven Baked Mediterranean Vegetables with Halloumi

Oven-baked Mediterranean Vegetables with Halloumi Cheese (serves about 4)

1 medium zucchini, sliced into rounds. If you have a fat zucchini, half or even quarter the rounds

1 medium aubergine, sliced into rounds and cut into sections

1 red bell pepper cut into pieces

250 gr button mushrooms, halved or quartered

100 gr cherry tomatoes, sliced in half (don’t omit the tomatoes, they add the necessary moisture to cook the other veggies)

1 medium onion, sliced

2 Tbsp tomato paste

1 200-250 gr piece Halloumi cheese, cut into cubes

some olives

olive oil

fresh rosemary sprig, a couple of fresh thyme sprigs or dried versions

salt, pepper

Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).

Put everything into a mixing bowl and mix well to coat. Be generous with your herbs. Season with salt and pepper.

Vegetables in mixing bowl with Halloumi on the board

Pour into a glass baking dish. Bake for 30 minutes, stirring after about 30 minutes so that all the vegetables will be evenly cooked.

Serve with some low carb bread and don’t forget to enjoy this with a small glass of red wine (I think red goes better with it) from a mediterranean country!

Print this recipe – Oven Baked Veg with Halloumi


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: