Roasted Halloumi, Zucchini and Potatoes With Red Pepper Sauce on a table in a StudioEat Voraciously newsletter. Sign up here.

Storage: Refrigerate leftovers for up to 4 days.

From staff writer G. Daniela Galarza.


measuring cup
Servings: 2-4 (makes 5 cups vegetables and 2 cups sauce)

For the vegetables and cheese

  • 2 tablespoons extra-virgin olive oil
  • 1 pound small baby potatoes, quartered if bigger than 1-inch in diameter
  • 2 medium zucchini (1 pound total), chopped
  • 8 ounces halloumi cheese, diced into 1-inch cubes

For the sauce

  • One (11-ounce) jar piquillo peppers, drained (may substitute roasted red peppers)
  • 1 cup (4 ounces) whole almonds, preferably roasted
  • 2 tablespoons extra-virgin olive oil
  • 2 whole scallions, roughly chopped
  • 1 or 2 cloves garlic, smashed (see headnote)
  • 1 tablespoon sherry vinegar
  • Fresh parsley sprig, for serving (optional)
  • Freshly cracked black pepper, for serving (optional)


Time Icon Active: 20 mins | Total: 55 mins
  1. Step 1

    Make the vegetables and cheese: Position a rack in the middle of the oven and preheat to 400 degrees.

  2. Step 2

    Drizzle the olive oil on a large, rimmed baking sheet. Add the potatoes, zucchini and halloumi and toss to coat. Roast for 20 minutes and then toss everything so it browns evenly. Roast for another 15 to 20 minutes, or until the potatoes are fork-tender and the zucchini and halloumi have browned.

  3. Step 3

    Make the sauce: Meanwhile, in a blender, combine the piquillo peppers, almonds, olive oil, scallions, garlic and vinegar. Blend until a smooth sauce forms, about 1 minute. You should get about 2 cups.

  4. Step 4

    To serve as a main course, divide the sauce between two large plates, spread it into a thick layer and top each with half of the vegetables and cheese. Garnish with parsley sprigs and/or pepper, if desired, and serve warm or at room temperature.

  5. Step 5

    To serve as a tapa or side dish, divide the sauce among 4 salad plates and evenly divide the vegetables and cheese among them. Garnish with parsley sprigs and/or pepper, if desired, and serve warm or at room temperature.

Nutritional Facts

Per serving (1 1/4 cups vegetables/cheese, 1/2 cup sauce), based on 4

  • Calories


  • Carbohydrates

    34 g

  • Cholesterol

    50 mg

  • Fat

    47 g

  • Fiber

    9 g

  • Protein

    23 g

  • Saturated Fat

    15 g

  • Sodium

    910 mg

  • Sugar

    10 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From staff writer G. Daniela Galarza.

Tested by Kara Elder.