Clean and rinse the zucchini, cut in half lengthwise and slice. Clean, seed and rinse the peppers and cut the flesh into bite-sized pieces. Scrape the mushrooms with kitchen paper and cut into quarters. Rinse the cherry tomatoes, cut out the stalks and halve the tomatoes.
Heat the olive oil in a frying pan and sauté the prepared vegetables. Peel the garlic and press it through a garlic press. Rinse and add the rosemary sprig. Toss the vegetables and season with iodized salt and ground pepper. 3.
Add the tomato puree to the vegetables, saute for a few minutes and season. Finally, remove the rosemary sprig. 4.
4. put the halloumi cheese in water for a while, take it out, rub it dry and cut it into slices about 1 centimeter thick.
Heat the canola oil in a coated frying pan and toast the cheese slices in it until golden brown on both sides.
Tip: Zucchini are a type of squash and are therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!