Roasted Halloumi and Summer Vegetable Bake with Fresh Corn Polenta
Delicious summer vegetables are roasted with halloumi in a simple lemon oregano vinaigrette and then served over a bed of fresh corn polenta.
Yield: 4-6 servings
For the roasted halloumi and vegetables
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp oregano
  • 2 tsp kosher salt
  • black pepper
  • 14 oz zucchini
  • 11 oz eggplant
  • 2 cups cherry tomatoes
  • 8 oz halloumi
  • juice of 1 lemon
For the polenta
  • 4 ears corn, shucked
  • 1 tbsp + 1 tsp Maldon sea salt
  • 2 cups polenta
  • 3 tbsp unsalted butter
  • 2 oz parmesan cheese, finely grated
  • black pepper
For the roasted halloumi and vegetables
  1. Heat the oven to 450F. Line a baking pan with a sheet of parchment paper. Set aside.
  2. In a large bowl, combine the olive oil, garlic, oregano, salt, and black pepper. Set aside.
  3. To prep the veggies, cut the zucchini in half lengthwise and then into ½-inch half moons. Cut the eggplant into ½-inch pieces. Halve the cherry tomatoes. Cut the halloumi into 1-inch cubes. Toss all of the veggies and the halloumi together in the bowl with the dressing until they are all evenly coated in it.
  4. Spread the veggies out on the prepared pan and roast for 20-30 minutes. Flip and then roast for 10-15 minutes more. Drizzle with lemon juice and serve.
For the polenta
  1. Cut the corn kernels from the cobs into a large bowl. Reserve the cobs.
  2. Break the cobs into a few pieces and place in a medium pot. Add 7 cups of water to the pot and cover. Bring to a boil, then uncover and remove the cobs.
  3. Stir the salt into the boiling water and then slowly whisk in the polenta. Continue to whisk until the polenta starts to thicken, about 2 minutes. Turn the heat down to low and continue to cook, stirring often, for 20 minutes. Stir in the corn kernels and continue to cook for 25 minutes more.
  4. Remove from the heat and stir in the butter and parmesan cheese. Season to taste with salt and black pepper.
Roasted vegetables and halloumi recipe from Smitten Kitchen Every Day
Fresh corn polenta recipe from A Girl and Her Greens
Recipe by Joanne Eats Well With Others at