Recipe by Jamie Gannon ~ as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com © 10 Minute Kitchen
Ingredients
- 1 large Eggplant, cut into ¼ then chopped into chunks
- 2 green Zucchini, slice in ½ length ways then chop into chunks, consistent with eggplant
- 1 yellow Zucchini (same as above)
- 200g Chorizo, chop into 2cm pieces
- 180g Riverina Dairy Haloumi, cut into small batons
- 1 bunch flat leaf Parsley, roughly chopped
- ½ bunch Oregano, picked & chopped
- 100g pitted Kalamata Olives
- 1 Lemon
- 3 golden Squash
- Extra Virgin Olive Oil
- Sea salt & cracked pepper
Haloumi, Eggplant & Zucchini Tray Bake with Chorizo, Olives & Lemon
- Preheat the oven to 180°C. Cut eggplant and zucchini, keeping it nice and chunky then add to a baking tray. Cut squash into quarters and add.
- Chop half of the oregano and pick the other half. Pick and roughly chop parsley.
- Place ½ oregano and parsley into the baking tray, (add a lot of olive oil) and pinch of salt
- Mix and massage together with your hands. Ensure everything is covered.
- Chop chorizo and Riverina Dairy Haloumi – add these and the olives (remove pip if necessary) onto the veg in the baking tray.
- Bake in oven for 25-30mins at 180°C.
- Remove from the oven and finish with the remaining oregano, parsley, zest and juice of half a lemon.
- EAT and enjoy!
