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Haloumi with ratatouille


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until softish, stirring regularly.
  • Add the zucchini, eggplant, capsicum, tomatoes and a decent amount of seasonings. Toss well and cook for at about 15 mins until thick and fragrant, adding a little water if needed. Taste for seasoning and then stir in the parsley.
  • Pat the cheese dry with kitchen paper towels, cut into 4-8 slices and briefly cook on a well oiled ridged grill (or BBQ) until just starting to colour and soften.
  • To serve, mound the ratatouille on individual plates and top with the cheese.


  • olive oil
  • ½ onion, chopped
  • 2 garlic cloves, crushed
  • 2 zucchini, sliced & quartered
  • ½ large eggplant, diced
  • 1 yellow capsicum, diced
  • 4-5 large ripe tomatoes, diced
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 250 gm haloumi cheese
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm