Parmesan Za’atar Crusted Vegetables with Halloumi

Parmesan Za’atar Crusted Vegetables with Halloumi

Parmesan Za’atar Crusted Vegetables with Halloumi, golden brown on the outside, soft on the inside, and with a delightfully crunchy crust on the bottom. This traybake side dish is easy, quick and simple to make!

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Course: Side Dish, Vegetables, Vegetarian

Cuisine: Western

Diet: halloumi, parmesan, potatoes, za'atar, zucchini

Prep Time: 10

Cook Time: 35

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

6 small potatoes*
1 large zucchini
180 g halloumi
50 g butter, divided
2 heaped tablespoons za’ater, divided
2 heaped teaspoons aleppo pepper, divided
30 g parmesan, finely grated, divided*

Instructions

Preheat oven to 200C.
Cut the small potatoes in half and then score a shallow crosshatch pattern into the cut side of each half. Cut thick rounds from the zucchini and cut the crosshatch pattern into each piece, making sure to not cut all the way through. Cut the halloumi into cubes and score the same crosshatch pattern into each cube.
6 small potatoes*, 1 large zucchini, 180 g halloumi
Working with half of the tray only, mix half the melted butter, half the za’atar, half the aleppo pepper and half the parmesan together until you have a paste. Gently spread the paste out to cover half the tray – it’s okay to have a few small gaps in the paste, the parmesan will melt and spread a little. Add the potatoes, scored side down, and nestle them gently into the paste.
50 g butter, 2 heaped tablespoons za’ater, 2 heaped teaspoons aleppo pepper, 30 g parmesan
Roast just the potatoes for 15 minutes – yes, half the baking tray will be empty!
Remove the tray from the oven (leave the potatoes where they are – do not lift them yet!). In the empty side of the tray, combine the remaining melted butter, za’atar, aleppo pepper and parmesan. Mix to make another paste and spread it out to cover the rest of the tray. Add the zucchini and halloumi pieces, scored side down, and push them gently into the parmesan paste.
Pop the whole tray back into the over and roast for another 15-20 minutes or until everything is cooked through, golden brown and has beautiful parmesan crust on the bottom.
Serve as a traybake side or as a snack eaten right out of the baking tray!

Cook along with me

Notes

A note on potatoes. Use the best potatoes you can for roasting you can get. I used Red Rascals, but you could also use Desiree, King Edwards (my favourite when I can get them), Royal Blue, Sebago, Maris Piper or Russet. Just make sure you use smaller potatoes so that the cook in 35 minutes.

A note on parmesan. I used freshly grated parmesan, because that’s what I had, and it worked perfectly. So the amount of parmesan is based on freshly grated. You can also use shelf-stable, dried parmesan or pre-grated parmesan from the dairy section in your supermarket and adjust accordingly.

A note on flavourings. Don’t like za’ater? Add your favourite seasoning instead or try one of these combos: rosemary, garlic and paprika, lemon and your favourite herbs, brown butter and parmesan, curry powder, fresh chive garnish, leftover caramelised onions, cumin and coriander, coriander and lime, sirarcha and soy sauce, garlic yogurt sauce for dipping, cajun seasoning.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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