Roasted Vegetables With Vegan Mediterranean Cheese

Dinner, Lunch, Main Dish, Vegan

My Roasted Vegetables with Vegan Mediterranean Cheese is made with yellow and green peppers, grape tomatoes, zucchini, roasted garlic and a delicious, vegan grilled Mediterranean cheese.


Roasted Vegetables with Vegan Mediterranean Cheese
1 Cup of white quinoa dry
1 Zucchini, quartered and sliced, (1/2 inch thick)
1 Pint of grape tomatoes
1 Medium yellow onion, sliced 1/2 inch thick
1 Banana pepper, chopped
1 Green pepper, sliced lengthwise
3 Garlic cloves, (leave the skin-on)
1 Tablespoon of olive oil
1 Teaspoon of Himalayan salt
1/2 Teaspoon of black pepper
1/2 Pound of Vegan Mediterranean Cheese, (cut into 1/2 -inch slices)
Delicious Herby Sauce:
1 Cup of fresh basil leaves
Juice of 1 lemon
1 Teaspoon of white wine vinegar
1/4 Teaspoon of black pepper and Himalayan salt
1/4 Cup of olive oil
-Cook the quinoa according to directions on packaging.
-Add the roasted garlic to the blender with the other sauce ingredients and blend until combined. Set aside.
-Preheat the oven to 400F degrees.
-On a baking sheet with parchment paper, toss the zucchini, cherry tomatoes, red onions, garlic, red and yellow peppers with 1 tablespoon of olive oil and a sprinkle of pepper and Himalayan salt to taste. Spread in a single layer and roast for 25 minutes until the vegetables are brown around the edges. Flip the vegetables then add the halloumi cheese to the baking sheet. Then roast for an additional 10-15 minutes until the cheese is light and golden. Serve roasted vegetables over quinoa add top with sauce and enjoy!



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