Haloumi, Eggplant and Zucchini Tray Bake

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A vibrant, Mediterranean-inspired tray bake packed with smoky chorizo, golden haloumi, and roasted seasonal veggies. The rich flavors of eggplant, zucchini, and golden squash mingle with briny olives and fresh herbs, all brought to life with a generous drizzle of EVOO and a zesty lemon finish. Perfect for an easy yet impressive weeknight dinner or a shareable dish at your next gathering.

Ingredients

• 1 large eggplant
• 2 green zucchini
• 1 yellow zucchini
• 200g chorizo
• 180g Riverina Dairy Co. Haloumi
• 1 bunch flat leaf parsley
• ½ bunch oregano
• 100g pitted kalamata olives
• 1 lemon
• 3 golden squash
• EVOO
• Sea salt / cracked pepper

Method

1. Preheat the oven to 180.
2. Prep the veggies: — Cut the eggplant, zucchini, and squash into chunky pieces.
3. Season & mix: — Place the veggies in a baking tray, drizzle generously with EVOO, and season with salt. Tear in half the oregano and parsley, then mix well with your hands.
4. Add the protein — Chop the chorizo and haloumi into bite-sized pieces. Scatter them over the veggies along with the olives.
5. Bake for 25-30 minutes until golden and tender.
6. Finish & serve: — Sprinkle with the remaining oregano and parsley. Zest and squeeze half a lemon over the top. Serve hot!