Roasted Vegetable Salad with Halloumi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant, zucchini, tomato, and bell pepper topped with crispy fried halloumi cheese and dressed with lemony ladolemono. Warm and satisfying with briny, salty cheese offsetting the tender vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 552mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 464mg
- Calcium
- 53mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.