How To Make Halloumi with Summer Vegetable Ragout
Tender and crisp bites of bell peppers, green beans, and corn are served alongside a melty, crisp on the outside halloumi cheese in this vegetable ragout!
In a large saucepan, combine the cranberry beans and water; bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes.
Add ½ teaspoon of salt and cook for 5 minutes more. Remove from heat and let beans cool in the liquid. Drain, rinse, and drain again; set aside.
In a 12-inch sauté pan, heat 1 tablespoon olive oil over medium heat. Add shallots and cook for 2 to 3 minutes, until translucent, stirring frequently.
Increase heat to medium-high; add pepper strips and cook 1 to 2 minutes. Stir in green beans, corn, tomatoes, remaining ¼ teaspoon of salt, black pepper, and ¼ cup of water.
Cover and cook for 5 to 6 minutes, until tomatoes split and green beans turn bright green and just tender.
Add the cranberry beans and cook for about 1 minute, until heated through. Stir in basil and adjust seasoning to taste.
In another sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat; add halloumi. Cook for 1 to 2 minutes per side, until golden brown.
Divide the ragout among 4 plates and top each serving with 2 slices cheese. Serve and enjoy!
- Calories: 379.65kcal
- Fat: 20.09g
- Saturated Fat: 9.69g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.81g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 36.54g
- Fiber: 10.17g
- Sugar: 10.85g
- Protein: 17.18g
- Cholesterol: 50.46mg
- Sodium: 1227.02mg
- Calcium: 354.73mg
- Potassium: 757.34mg
- Iron: 3.22mg
- Vitamin A: 162.87µg
- Vitamin C: 55.39mg
Have your own special recipe to share? Submit Your Recipe Today!