Haloumi Sweet Potato and Zucchini Bake

Ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 zucchinis, thinly sliced
• 250g haloumi cheese, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray and set aside.
2. In a large mixing bowl, combine the thinly sliced sweet potatoes and zucchinis. Add the minced garlic, dried oregano, dried thyme, salt, and pepper. Drizzle with olive oil and toss until the vegetables are evenly coated with the seasonings.
3. Arrange half of the seasoned sweet potato and zucchini slices in the prepared baking dish, overlapping them slightly.
4. Place half of the thinly sliced haloumi cheese on top of the sweet potato and zucchini layer.
5. Repeat with the remaining sweet potato and zucchini slices, forming another layer. Top with the remaining haloumi cheese slices.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and the haloumi cheese is golden brown and slightly crispy on top.
8. Once done, remove the Haloumi Sweet Potato and Zucchini Bake from the oven and let it cool for a few minutes before serving.
9. Garnish with fresh basil leaves, if desired, before serving.
10. Serve the Haloumi Sweet Potato and Zucchini Bake as a delicious and satisfying vegetarian main course or as a flavorful side dish.

This dish is packed with flavor and makes for a hearty and nutritious meal. Enjoy!