Ingredients:
8 medium potatoes
1/2 butternut pumpkin
1 medium sweet potato
2 medium zucchini
1 large eggplant
1 large red capsicum
(Tip: All of the above cut rustically into wedges)
1 whole bulb garlic (sliced horizontally with skin on)
3 medium Spanish onions (quartered, with skin on)
haloumi 750g (hand ripped)
rosemary, 4 sprigs
thyme, 6 sprigs
Dionysus Robust Olive Oil
balsamic vinegar
sea salt and cracked pepper
Method:
1. Place all ingredients in large mixing bowl.
2. Add a healthy handful of sea salt and cracked pepper, rosemary, thyme, 1/2 cup Robust Olive Oil, a drizzle of balsamic vinegar, mix by hand.
3. Bake in preheated oven at 240°c for 1 hour 15 minutes.
4. At 1/2 hour mark, add haloumi, stir and bake for last 45 mins.
5. Serve in a large bowl or tray and make sure you get your fair share as it is most likely to disappear in seconds.