Halloumi roast with eggplant, zucchini, and tomatoes from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 116) by Deb Perelman

Ingredients

lemons
cherry tomatoes
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

lourdesj on May 19, 2026

Easy and delicious. The marinade puts it over the top. A great way to use up summer squashes and eggplant. Too bad halloumi’s has gotten so expensive!
jessica_iia7a3 on January 22, 2026

Next time, add halloumi halfway through cooking. Added some zataar and served with pita and hummus.
lholtzman on October 12, 2024

If you use Morton’s kosher salt, make sure you only use 1/2-1 tsp. Otherwise this will be way too salty. I learned the hard way the first time, but enjoyed much more the second and third. I would also consider upping the amount of halloumi especially if you want to make this a meal. I used Japanese eggplants as I find their uniformity easier to work with.
Pandan on July 19, 2024

Simple and delicious side dish or vegetarian main dish. Served this with lemon couscous and slow cooker chicken & chickpeas. I roasted mine in my Ninja grill in two batches, because it’s faster and roasts better than my oven.
thefritschkitchen on June 10, 2024

Very good - I threw everything on the griddle for 15-20 minutes, tossing occasionally and served with some grilled bread. Fantastic summer dinner. We're not fans of eggplant, so I doubled the zucchini and added a red bell pepper. I also had some fresh garlic scrapes from the garden, so those went in too. The only change I will make next time is to double the halloumi!
EmilyR on July 19, 2023

I should have read the previous reviews and added the halloumi a little after the roasting... and paid attention to those last 10 minutes, because things went from the cusp of finished to well done very quickly. I didn't add the entire salt amount either. This is a bit like a pizza variation that is lighter on the carbs. I'd gladly eat this plain or serve it to guests.
snoozermoose on September 03, 2022

Absolutely delicious. I recommend adding the halloumi a little bit after the veggies (they were a bit overdone), but even so they tasted great. In order to avoid crowding the pan, we used two pans. My one complaint was that we were expecting this to make more food than it did. It fed two of us as a main with some bread alongside. I'll try to 1.5x it next time.
Jviney on August 21, 2022

Served over spaghetti. It felt so virtuous to use much of the weekly farm share. I liked it and James ate the tomatoes and halloumi. It did benefit from a dollop of pesto although the marinade is lovely and flavorful.
mjes on September 09, 2021

This is a well-seasoned mixed vegetable roast with crispy halloumi - it went over very well in our family.
Jane on August 28, 2021

This was a great recipe for clearing out the vegetable drawer. In addition to zucchini, eggplants and tomatoes I added a couple of red peppers. I felt it was a bit too salty (and I love salt) since the halloumi is salty too so I would half that next time. But it's a definite repeat for me.
ksg518 on August 06, 2021

I've made this a couple of times. It's very good. Agree with bernalgirl about not crowding the pan which may mean not being lazy and digging out an extra pan. The recipe says you can also use fresh oregano which is a very nice choice if you have it.
aisy on May 20, 2021

We totally loved this! The roasted halloumi turned out great--crispy on the outside, soft on the inside, and not squeaky. The marinade made for great flavour, and it's hard to go wrong with roasted tomatoes. We served it over couscous.
Ileana on May 12, 2021

No zucchini so used onion and yellow pepper, doubled the lemon zest and juice. Yum.
bernalgirl on October 13, 2020

Use parchment rather than foil, and don’t overcrowd, mine took 30-40 minutes. I used dried oregano but next time will try fresh.
Lsblackburn1 on August 25, 2019

Who needs a recipe for roast veg, right? But the garlic, lemon and oregano were nice. I feel like I wanted the halloumi to be softer... but I don’t cook it enough to know what’s correct...