Grilled Vegetables with Baked Potatoes and Halloumi

For grilled vegetables with baked potatoes and halloumi, first place the unpeeled potato pieces on a baking tray, salt, pepper and drizzle with olive oil so that all the potatoes are moistened with oil. Finally, grate thyme and sprinkle over the potatoes.

Place in the oven at 220 °C for about 45 minutes.

Then put the vegetables in a coated dish, add salt and pepper and pour olive oil over them. Mix everything well so that the vegetables are moistened with oil. Sprinkle with the rosemary needles. Put the vegetables in the oven with the potatoes for the remaining 30 minutes.

Meanwhile, stir together the sauce ingredients and refrigerate.

Cut the halloumi into 1/2 cm thick slices and fry in very little oil in a pan until brown on both sides.

Halfway through the frying time, turn the potatoes and vegetables. After about 45 minutes, remove the potatoes from the oven and grill the vegetables briefly using grill setting 5-10 if necessary, until the grilled vegetables with baked potatoes and halloumi are a little brown.

Preparation Tip:

Grilled vegetables with baked potatoes and halloumi can be served as a vegetarian main dish or as a side dish with meat and fish.

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