Name: Marjoram-Roasted Vegetable, Lentil & Halloumi Bake
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 2 courgettes, cut into 2cm/¾in slices; 1 red onion, peeled and cut into 8 wedges; 1 medium aubergine, cut into small cubes; 2 red peppers, deseeded and cut into chunks; 1 red chilli, deseeded and finely chopped; 2 large cloves garlic, peeled and chopped; 2 tbsp extra virgin olive oil, plus extra for drizzling; Sea salt and freshly ground black pepper; 2 tsp fresh marjoram leaves or1 tsp dried oregano; 1 x 400g tin lentils, drained and rinsed; 1 tbsp balsamic vinegar; 250g/9oz cherry tomatoes; 1 x 250g block halloumi, thickly sliced; Zest and juice of ½ lemon; 8-10 basil leaves, shredded, with a few reserved whole for garnish

VMG Recipes