The flavors of this sheet pan meal are quick to bring together and a fabulous combination. The lemon and parsley in the dressing bring a vibrant pop to the tasty baked vegetables. For serving, this dish is fantastic as an appetizer, being served with toasted baguette slices. But it is also delicious served hot or cold with couscous, quinoa, or pasta as a healthy and easy main dish. However you choose to enjoy these flavors, I hope you enjoy!
Makes 6 servings
Preparation Time: 15 minuts
Cook Time: 35 minutes
Ingredients:
*1 pound eggplant, diced into roughly 1/2 inch pieces
*1 zucchini, cut into half and sliced
* 3 garlic cloves
*1 pint cherry tomatoes, halved
*1 teaspoon kosher salt
*1/2 teaspoon black pepper
*1 tablespoon olive oil
*8 ounce block of halloumi cheese, cut into 1/2 inch cubes
*Fresh baguette, sliced and toasted
Ingredients for the sauce:
*1 cup parsley leaves
*1/4 cup tahini *2 tablespoon of lemon juice
*1/2 avocado
*1/2 teaspoon salt
*1/2 teaspoon pepper
*1/4 cup olive oil
Preparation:
*Preheat oven to 400F.
*Place the eggplant and zucchini on a sheet pan with olive oil, salt and pepper. Toss until well coated. Even out into one layer.
*Add the garlic in the corner of the baking sheet on a small pieces of parchment paper.
*Cook in the oven for 25 minutes until the zucchini and eggplant are both beginning to brown.
*Remove the sheet pan from the oven and add the tomatoes, cut side up, and halloumi. Remove the garlic and set to the side.
*Place back in oven and cook for an additional 17 minutes until the tomatoes are blistered and halloumi is golden brown.
*Serve on top the toasted baguette.
Preparation of the sauce:
*While the vegetables are finishing up, add the roasted garlic to the food processor with parsley, tahini, lemon juice, avocado, salt and pepper.
*Press start and slowly pour the 1/4 cup of olive oil in through the top of the food processor until everything is blended to a smooth consistency.
