Photo: Alexander Maasch
Roasted vegetable stack with griddled halloumi cheese
11 ingredients
30 min + 30 min
Serves 4
openrecipes
This seasonal vegetarian barbecue recipe is perfect for entertaining as it's easy to scale up or down.
Estimated Nutrition (whole recipe, rough)
293
Calories
8g
Protein
23g
Fat
17g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Halloumi | 1 oz (28g) | 110 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 200ml/7fl oz pot low-fat crème fraîche
- ½ handful fresh mint
- ½ ruby grapefruit
- salt and freshly ground black pepper
- 1 each red, green, and yellow sweet peppers
- 1 medium aubergine
- 1 medium courgette
- olive oil
- 1 x 250g/9oz block halloumi
- flowers (if available) courgette
- 4 mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes