5.0 from 36 votes
Roasted Vegetable Salad with Halloumi
This simple vegetarian main is healthy, hearty, and satisfying. Salting the eggplant will make it slightly less bitter and more tender. Feel free to skip the halloumi or swap it with feta. If you're using feta, don’t fry it.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 1867 kcal
Course:
Side Dish
Cuisine:
American-Mediterranean Fusion
Ingredients
- 1 small eggplant, cut into 1-inch cubes
- 1 zucchini, halved and cut into 1/2-inch half moons
- 1 large tomato, cut into wedges
- 1 large bell pepper, any color, cored and cut into 1/2-inch squares or pieces
- 1 15-ounce can chickpeas, drained, rinsed, and dried well
- kosher salt
- black pepper
- extra virgin olive oil
- 4-6 ounces halloumi cheese (optional), cut into 1/4-inch thick squares or torn into pieces
- 1/3 cup Ladolemono dressing
Instructions
- Get ready: Position a rack in the middle of your oven and heat to 400°F.
- Salt the eggplant: Put the eggplant in a colander and season with a big pinch of salt. Set aside for about 20 minutes while you prep the other veggies. When ready, wipe the eggplant well with a paper towel to remove excess salt.
- Make the dressing: While your eggplant is expelling its water, prepare the Ladolemono Greek Salad Dressing. Set aside for now.
- Mix: In a large mixing bowl, toss the eggplant, zucchini, tomato, bell pepper, and chickpeas with a big pinch of kosher salt and black pepper. Add a generous drizzle of olive oil. Toss to coat. (Don’t bother washing the bowl, we’ll use it later.)
- Roast the vegetables: Transfer to a large sheet pan and spread in one single layer.Roast in the heated oven for 20 to 25 minutes or until the vegetables are tender and even charred in some parts.
- Dress the salad: Remove from the oven and return the roasted vegetables to the mixing bowl. Add 1/2 cup of the Ladoloemono dressing and gently toss. Allow the vegetables to cool slightly, then taste and adjust the seasoning. If you plan to serve this salad cold, go ahead and cover the bowl and refrigerate for a half hour or until you are ready to serve.
- Fry the halloumi: When you’re ready to serve the salad, fry the cheese. In a small nonstick skillet set over medium-high heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, add the halloumi and fry until crispy and golden brown on both sides, about 1 minute per side.
- Enjoy!: Divide the salad among your serving plates and set the fried halloumi on top. Serve.
Cup of Yum
Notes
- If you don’t like halloumi, you can substitute by crumbling fresh feta over the salad just before serving.
- Use any leftover Greek dressing for salads, vegetables or even this Broiled Salmon recipe. Store in the fridge in a sealed mason jar for up to 1 week. Give the dressing a gentle shake or whisk before using.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Calories
186.7kcal
(9%)
Carbohydrates
18.8g
(6%)
Protein
9.2g
(18%)
Fat
9.1g
(14%)
Saturated Fat
3.8g
(19%)
Polyunsaturated Fat
2.3g
Monounsaturated Fat
2.2g
Trans Fat
0.01g
Sodium
559.4mg
(23%)
Potassium
463.5mg
(13%)
Fiber
6.4g
(26%)
Sugar
6.4g
(13%)
Vitamin A
890IU
(18%)
Vitamin C
35.8mg
(40%)
Calcium
231mg
(23%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1867
% Daily Value*
| Calories | 186.7kcal | 9% |
| Carbohydrates | 18.8g | 6% |
| Protein | 9.2g | 18% |
| Fat | 9.1g | 14% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 2.2g | 11% |
| Trans Fat | 0.01g | 1% |
| Sodium | 559.4mg | 23% |
| Potassium | 463.5mg | 10% |
| Fiber | 6.4g | 26% |
| Sugar | 6.4g | 13% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 35.8mg | 40% |
| Calcium | 231mg | 23% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.