1 C. cherry tomatoes (sliced in half)

1 tsp. olive oil

Salt and pepper to taste

1 handful asparagus (trimmed)

1 zucchini (sliced thinly)

1 tsp. olive oil

1/2 pound halloumi (sliced 1/4 inch thick)

1/2 lemon (juice)

2 T. basil pesto

1 T. olive oil

1/2 lemon (juice)

2 handfuls spinach

 

Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet. Roast the tomatoes in a preheated 400F oven for 10-15 minutes. Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process. Toss the zucchini and asparagus in the olive oil, salt and pepper to coat. Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes. Brush the olive oil onto the gill and grill the halloumi cheese. Pour the lemon juice onto the halloumi. Mix the pesto, olive oil and lemon juice in a bowl. Toss everything together.