Roasted Vegetable Stacks with Halloumi

Kevin roasted veg stacks halloumi  2 Kevin roasted veg stacks halloumi  2

This gluten free dish is perfect for entertaining or as a super chic and healthy dish for Sunday brunch. 

4 people 5 minutes 15 minutes


  • 1 pinch Black Pepper
  • 1 - Green Pepper quartered
  • 1 drop Olive Oil
  • 1 - Red Onion sliced
  • 1 - Red Pepper quartered
  • 1 pinch Salt
  • 1 - SuperValu Aubergine sliced
  • 1 - SuperValu Courgette sliced
  • 250 g SuperValu Halloumi Cheese
  • 1 - Yellow Pepper quartered

For the Dressing

  • 1 pinch Black Pepper
  • 1 - Lemon juice and zest
  • 1 pinch Salt
  • 1 tsp SuperValu Fresh Chives chopped
  • 1 tsp SuperValu Fresh Coriander chopped
  • 1 tsp SuperValu Fresh Mint chopped
  • 200 ml SuperValu Sour Cream


  1. Preheat the barbecue to a medium heat.
  2. Prepare the dressing by combining all the ingredients in a small bowl. Set aside.
  3. Place all the vegetables in a bowl. Drizzle with a little olive oil and season with salt and pepper.
  4. Chargrill the vegetables on a medium barbecue for 2 to 3 minutes on each side, then remove from the direct heat. Place on a baking tray and set aside to keep warm.
  5. Slice the block of halloumi into 8 slices lengthways and brush each slice with a little oil. Place on a griddle pan or the barbecue and cook for 30 seconds on each side. 
  6. Assemble each stack by starting with a slice of halloumi, then alternating the vegetables and finishing with another slice of halloumi on top. Drizzle with some dressing and serve immediately.  
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