Sheet Pan Halloumi and Veggies
Sheet Pan Halloumi and Veggies is a vibrant and delicious one-pan meal that combines the savory goodness of crispy halloumi cheese with an assortment of colorful roasted vegetables. Perfect for busy weeknights or entertaining friends, this easy-to-make dish is packed with flavor and nutrients. The delightful aroma will have everyone eagerly awaiting their share, making it a hit at any dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz halloumi cheese, sliced into ½-inch thick pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, thinly sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, whole
- 2 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper until well coated.
- Spread the seasoned vegetables on one side of the prepared baking sheet and arrange the halloumi slices on the other side.
- Roast in the oven for 25-30 minutes until the veggies are tender and slightly caramelized while the halloumi turns golden brown.
- Serve warm directly from the pan or transfer to plates.
Nutrition
- Serving Size: 1/4 recipe (approximately 236g)
- Calories: 350
- Sugar: 6g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Customize your vegetable mix based on seasonal produce or what’s available in your fridge. For added flavor, drizzle balsamic vinegar over before serving. Ensure the veggies and halloumi are not overcrowded on the baking sheet for optimal crispiness.