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person Serves 4 people
timePreparation time: 30 minutes
Cook time: 20 minutes


  • 2 Sweet potatoes, peeled and cut into chunks

  • 2 Carrots, peeled and cut into chunks
  • 1 courgette, cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 red onion, peeled and quartered
  • 2 heads of garlic, tops removed
  • Half a dozen asparagus stalks
  • A dozen cherry tomatoes
  • A teaspoon each of dried oregano, basil and rosemary
  • 2 tablespoons of olive oil
  • A pinch of salt
  • Approx 250g halloumi, thickly sliced
  • For the yoghurt:
  • 150g Greek Yoghurt
  • 1 Clove of garlic, diced
  • Approx 30g fresh parsley, finely chopped


    1. Heat the oven to 180. Add all of the vegetables apart from the tomatoes, the dried herbs, olive oil and salt to the Pyrex® Cook & Heat Glass Dish. Cook for 30 mins
    2. Halfway through cooking remove the dish and add the tomatoes and halloumi. Place back in the oven.
    3. To make the yoghurt, combine the garlic clove, parsley and yoghurt together.
    4. Remove the dish from the oven and top with the parsley yoghurt. When cooled store in the fridge or freezer in Pyrex® Cook & Heat Glass Dishes. To reheat, simply open the valves on the lid and pop in the microwave.

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