Halloumi and pepperoni vegetable bake

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Of course you can omit the salami and make this a totally vegetarian dish, but fo rme, the crispy, meaty bite of pepperoni makes this vegetable bake so yummy.

Use whatever vegetables you have, either fresh or left-over. Pick what you fancy, not what I list here. As long as you bear in mind that the thickness of the vegetables determine how they cook, you can use whatever veg. you please.

Halloumi and pepperoni vegetable bake
Lovely with roast potatoes
Servings:Serves 2
Calories per serving:835
Ready in:50 minutes
Prep. time:15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:10th April 2019

Best recipe review

What a vegetable bake!


Lovely 😋😋😋

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat your oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]


  1. Add the dry spices to a large baking tray and jiggle well to distribute evenly
  2. Add the remaining ingredients and mix very well so tat everything is evenly mixed
  3. Bake for 35 minutes at the top of the oven, stirring and mixing well every 10 minutes or so
  4. Depending upon the types of vegetables you use, they may leech out large amounts of water which tends to steam the vegetables rather than roast them. If this happens, just drain and discard any excess every time you turn them

Serving suggestions

Serve with air-fried roast potatoes

Chef's notes

If you don't have the whole spices or the fresh herbs, don;t worry, use what you have have available. Dried herbs work well in this recipe too.

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