Seared Halloumi and Vegetable Salad Bowls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add 1 pound chopped eggplant, quartered Red Pepper, and zucchini slices to 2 Tbsp evoo. Season with salt and pepper. Roast for 30 minutes or until lightly browned, and peppers are charred.

Step 2

Add remaining salad ingredients to roasted.

Step 3

Add 6 ounces sliced halloumi cheese in single layer and cook until golden brown, 2 to 4 minutes per side. Transfer cheese to cutting board and cut into ½-inch pieces.

Step 4

Whisk 2 tablespoons sweetenersyrup, 1 teaspoon minced fresh thyme, 1 minced garlic clove, ½ teaspoon grated lemon zest, 2 tablespoons lemon juice, ¼ teaspoon table salt, and ⅛ teaspoon pepper together in bowl. While whisking constantly, slowly drizzle in remaining 1 tablespoon extra-virgin olive oil until combined. Toss vegetable mixture with half of vinaigrette to coat, then season with salt and pepper to taste. Divide among individual serving bowls, then top each with halloumi and 1 cup halved, rinsed and dried jarred whole artichoke hearts packed in water. Drizzle with remaining vinaigrette and serve.