Roasted Halloumi, Zucchini and Potatoes With Red Pepper Sauce

Step 1

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

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.

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.

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.

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.