Mediterranean oven-baked vegetables with halloumi

Ingredients for 4 servings:

• 1 kg potatoes (small organic potatoes)
• 300 g onion(s)
• 300 g zucchini
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 400 g cherry tomatoes
• 250g halloumi
• 5 tbsp olive oil
• 3 tbsp tomato paste
• 100 g green olives, pitted
• 1 tsp oregano, dried
• 4 sprig(s) rosemary (small branches)
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Wash the potatoes, place them in cold salted water until cold, bring to a boil, and cook for about 20 minutes until almost done. Preheat the oven to 180°C (top/bottom heat). Peel the onions and quarter or sixth them, depending on their size. Clean and wash the zucchini and cut them into bite-sized pieces. Wash the tomatoes, halve or quarter them, and remove the stems. Dice the halloumi. Halve the peppers, remove the stems, seeds, and membranes, wash thoroughly, and cut into bite-sized pieces. Mix the olive oil and tomato paste well. Mix with the olives, potatoes, vegetables, and halloumi and season well with salt and pepper. Place the rosemary sprigs in a baking dish. Spread the vegetable mixture on top and bake in the hot oven for about 30 minutes. Sprinkle with oregano and garnish with rosemary sprigs to serve. It’s easy to prepare and will be a hit with guests.