Halloumi and Ratatouille Traybake

A simple one-tin traybake of roast baby potatoes and ratatouille-style veg, topped with golden halloumi and finished with fresh basil. Easy, hearty, and low on washing up.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/180°C fan/390°F/gas 6.

Step 2

Tip the potato chunks into a large roasting tin (sheet pan) and drizzle over 1 tablespoon oil. Season with salt and freshly ground black pepper and toss to coat the potatoes. Roast in the hot oven for 10 minutes or until beginning to soften.

Step 3

Remove the tin from the oven. Tip in the courgette, red onion, red pepper and thyme, then drizzle in 1½ tablespoons oil and toss everything together. Return the tin to the oven and roast for a further 20–25 minutes or until the potatoes are tender and all the veg is a little charred.

Step 4

Pour over the tinned tomatoes and mix everything together.

Step 5

Lay the halloumi slices over the top of the veg, brush each slice with a little oil and season them well. Cook for around 15 minutes or until golden.

Step 6

Scatter over the torn basil leaves just before serving.