Sheet Pan Summer Roasted Vegetables with Halloumi
Sheet Pan Summer Roasted Vegetables with Halloumi is a vibrant and flavorful dish perfect for summer gatherings. With minimal prep and a colorful assortment of seasonal veggies, this recipe highlights the savory goodness of halloumi cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
- 8 oz halloumi cheese, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
- Spread the chopped vegetables evenly on a large baking sheet.
- Add halloumi slices among the vegetables.
- Drizzle with olive oil and sprinkle oregano; toss to coat everything evenly.
- Roast for 25-30 minutes until golden brown, stirring halfway through.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 310
- Sugar: 6g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: - Feel free to swap in seasonal favorites like asparagus or eggplant for variety. - Experiment with additional seasonings such as smoked paprika or fresh herbs. - Ensure halloumi slices are even for consistent cooking.