ROASTED VEGETABLES WITH QUINOA AND HALLOUMI

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 small zucchini, cut into 1/4" rounds

1 red bell pepper, cut into 3/4" squares

1/2 red onion, sliced

A large handful cherry tomatoes

1 1/2 T olive oil, divided

1/2 package halloumi, in 1/4" slices

1/2 t za'atar

Optional: lemon wedge

Methodology:

Heat the oven to 375°F.  Spread the vegetables out on a large baking sheet and toss with 1 T of the oil.  Season well with the za'atar, and salt and pepper, and roast for 25 minutes, tossing halfway through.

Start the quinoa:

Quinoa recipe

Once the vegetables and quinoa are finished, heat the remaining 1/2 T oil in a small skillet and fry the halloumi slices until golden on both sides.

Serve the quinoa with the roasted vegetables and halloumi on top.  Dust with additional za'atar, if necessary.  Optionally: squeeze a lemon wedge over the dish before serving.