Go Back
Sheet Pan Halloumi and Veggies

Sheet Pan Halloumi and Veggies

A vibrant and easy-to-make dish featuring roasted halloumi cheese and colorful vegetables, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8.8 oz (250g) Halloumi Cheese, sliced into 1/2 inch thick rectangles
  • 1 large Red Bell Pepper, de-seeded and cut into thick strips
  • 1 large Yellow Bell Pepper, de-seeded and cut into thick strips
  • 2 medium Zucchini, sliced into thick half-moons
  • 1 large Red Onion, cut into thick wedges
  • 1 cup Cherry Tomatoes, left whole
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • Salt and Black Pepper, to taste
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons Fresh Parsley, chopped for garnish

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Prepare your baking sheet by lining it with parchment paper.
  3. Slice the peppers, zucchini, and red onion as per the ingredient list.
  4. In a large mixing bowl, combine all the vegetables and drizzle with olive oil, oregano, garlic powder, salt, and pepper. Toss to coat.
  5. Spread the vegetables in a single layer on the prepared baking sheet and nestle the halloumi slices among them.
  6. Roast in the oven for 20 to 25 minutes, flipping halfway through.
  7. Once done, drizzle with fresh lemon juice and sprinkle with parsley before serving.

Notes

Pat halloumi dry before slicing to ensure it browns well. Cut vegetables into similar sizes for even cooking.