Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.
Cook's Note:
Beldi or nyon olives work best.
Nutrition Facts (per serving)
| 727 | Calories |
| 53g | Fat |
| 42g | Carbs |
| 28g | Protein |
