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🍽️ Crispy Vegetable Burgers with Halloumi

742 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers (red and yellow)
• 1 small eggplant
• 2 onions
• 1 garlic clove
• 40 g dried tomatoes (marinated in oil)
• 3 tbsp olive oil
• 1 tsp harissa
• 1 tsp honey
• 1 tsp dried oregano
• 1 tsp paprika powder (sweet)
• 1 tsp freshly chopped rosemary
• 1 pinch ground coriander
• 1 tsp lemon juice
• salt
• pepper (from the mill)
• 500 g halloumi
• 4 multigrain rolls

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the bell pepper, cut it in half, remove the seeds and the white inner membrane, and slice the flesh into strips.
3. 3. Trim and wash the eggplant and slice it into approximately 1 centimeter thick rounds.
4. 4. Peel the onions and the garlic.
5. 5. Cut the onions into wide strips.
6. 6. Finely chop the garlic.
7. 7. Drain the tomatoes and catch the oil in a small container.
8. 8. Whisk the olive oil with harissa, honey, herbs, spices, and lemon juice in a large bowl.
9. 9. Season the marinade finally with salt and pepper.
10. 10. Mix the prepared vegetables thoroughly with the marinade.
11. 11. Place the vegetables on a baking sheet lined with baking paper.
12. 12. Bake the vegetables in the preheated oven for 15 to 20 minutes.
13. 13. Turn the vegetables occasionally during the baking time to ensure even cooking.
14. 14. Slice the halloumi cheese.
15. 15. Brush a non-stick grill pan thinly with the reserved tomato oil.
16. 16. Place the halloumi slices in the hot pan.
17. 17. Fry the halloumi on each side for about 3 minutes until it is light brown and crispy.
18. 18. Slice the buns open.
19. 19. Fill the buns with the grilled halloumi and the oven vegetables.
20. 20. Secure the burgers with toothpicks.
21. 21. Serve the burgers immediately as desired or pack them for on-the-go.

Nutrition per serving

• kcal: 742
• Protein: 42 g · Fett/Fat: 46 g · Carbs: 39 g