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Tomato and Halloumi Bake with Courgette

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

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So I could probably never choose a favourite cheese because, let’s be real, they all offer such special and different qualities but halloumi is definitely up there as one of the cheeses I’d hate to live without. It’s also one of those brilliant ingredients that stops you feeling like you’re missing out on anything when you’re eating vegetarian.

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

This bake is full of fresh vegetables, crispy but still chewy halloumi and herby flavour and it’s probably my new favourite vegetarian dinner. Even the fact that I decided to make this on the hottest day of the year so far and it involved more time than was ideal standing over the oven couldn’t stop me loving it once I tucked into the perfect balance of freshness and saltiness.

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

This dish starts with some chopped onions frying gently for a few minutes before you add chopped garlic and frying for a little longer. Then courgette, tomatoes and spices are added and cooked for about 20 minutes with some tomato puree until everything is getting super soft and the tomatoes have released all their juices to make a lovely sauce.

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

Finally you need to add those slices of halloumi on top and put the whole thing under the grill to get it all browned and toasty. Once you’re ready to eat sprinkle on some chopped fresh basil and bring the whole thing to the table to serve. One thing to note is that I put a teaspoon of chilli flakes in here which I think goes great with the halloumi. If you’re not a fan of spicy food it will still taste great if you leave it out or reduce the quantity!

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.
5 from 1 vote
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Tomato and Halloumi Bake

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 237 kcal
Author Amy

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 Onion chopped
  • 2 cloves Garlic chopped
  • 2 Courgettes chopped
  • 6 Medium Tomatoes chopped
  • 1 tbsp Tomato Puree
  • 1 tbsp Turmeric
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Chilli Flakes (adjust according to how spicy you like your food, it will still taste great without!)
  • Salt and Pepper
  • 200 g Halloumi sliced
  • Handful Fresh Basil chopped

Instructions

  1. Start by heating the oil in a frying pan which you can also use under the grill over a medium heat. Add the onion and fry for a few minutes. Add the garlic and cook for a little longer.
  2. Once the onion and garlic has softened add the tomatoes and courgettes followed by the tomato puree and all the spices along with a good sprinkling of salt and pepper. Cook over a medium heat for 20 minutes until everything is softened and the tomatoes have released their liquid.
  3. Heat the grill to medium high heat. Remove the pan from the heat and place the slices of halloumi across the top of the vegetables. Place under the grill for a few minutes until the cheese has browned. Sprinkle with basil before serving.

Equipment you need to make this recipe…

frying pan


WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS TOMATO AND HALLOUMI BAKE?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Any extra halloumi can be used up for this halloumi, sweet potato and bulger wheat salad. Courgette can also be used for this courgette and carrot stir fry or in this courgette risotto recipe.

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14 Comments

  • Reply
    Brittany
    27/07/2016 at 2:31 AM

    What a great idea. I love that this is low carb friendly too. Thanks for posting this – I will be making it soon.

    • Reply
      Amy
      27/07/2016 at 8:16 AM

      Thanks! Let me know how it turns out 🙂

  • Reply
    Ashley
    19/01/2017 at 10:39 PM

    Made this last night. Served with garlic toast and it was really good! Thanks for the healthy recipe

    • Reply
      Amy
      21/01/2017 at 2:40 PM

      Sounds delicious! So glad you enjoyed it 🙂

  • Reply
    Sarah
    31/03/2017 at 9:16 PM

    Yum

  • Reply
    Louise
    05/04/2017 at 4:06 PM

    Get in my belly!

    • Reply
      Amy
      05/04/2017 at 4:09 PM
  • Reply
    Debbie Yarnell
    05/07/2017 at 10:14 AM

    Tomato and Halloumi Bake is awesome!! Have made it numerous times now. May add in some aubergine next time. Thanks for the recipe Amy!!

    • Reply
      Amy
      08/07/2017 at 12:21 PM

      That’s brilliant! So glad you like the recipe, aubergine would be awesome 🙂

  • Reply
    MrsS
    06/09/2017 at 9:32 AM

    This looks gorgeous ! Can it be made and reheated ?

    • Reply
      Amy
      06/09/2017 at 12:48 PM

      Thanks! The halloumi might go a little strange when reheated but you could definitely make the sauce and then pop some fresh halloumi on it and grill just before serving

  • Reply
    150 Cheap and Easy Vegetarian Recipes - Prudent Penny Pincher
    27/09/2017 at 5:58 PM

    […] Tomato and Halloumi Bake from The Cook Report […]

  • Reply
    Lynn Judge
    16/11/2017 at 9:37 PM

    I’m always looking for new tasty vegetarian recipes and here you’ve hit the target. I’ve made it several times now, served with tomato and olive focaccia and green salad. Everyone loved it. Thank you for this lovely recipe.

    • Reply
      Amy
      17/11/2017 at 1:34 PM

      Thanks so much Lynn, glad you enjoyed it!

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