Sheet Pan Halloumi and Mediterranean Roasted Vegetables
A vibrant and easy-to-make sheet pan meal featuring savory halloumi cheese roasted alongside a colorful medley of Mediterranean vegetables, seasoned with classic herbs and olive oil.
Ingredients
- •16 oz halloumi cheese, block, sliced into 1/2-inch thick pieces
- •2 large bell peppers, large, red, yellow, or orange, deseeded and cut into 1-inch pieces
- •1 large zucchini, large, trimmed and cut into 1/2-inch half-moons
- •1 medium red onion, medium, peeled and cut into 1-inch wedges
- •1 pint cherry tomatoes, halved
- •4 cloves garlic cloves, minced
- •0.25 cup olive oil, extra virgin
- •1.5 teaspoon dried oregano
- •1 teaspoon dried thyme
- •1 teaspoon salt
- •0.5 teaspoon black pepper, freshly ground
- •0.25 cup fresh parsley, chopped, for garnish
- •1 lemon, cut into wedges, for serving
Instructions
- 1.
Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan with parchment paper for easier cleanup.
- 2.
In a large mixing bowl, combine the bell peppers, zucchini, red onion, and cherry tomatoes. Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Toss everything thoroughly until the vegetables are evenly coated with the oil and seasonings.
- 3.
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure there's enough space between them to roast rather than steam. If your pan is too crowded, use a second sheet pan.
- 4.
Roast the vegetables in the preheated oven for 15 minutes.
- 5.
While the vegetables are roasting, prepare the halloumi by slicing the block into 1/2-inch thick pieces.
- 6.
After 15 minutes, carefully remove the sheet pan from the oven. Arrange the sliced halloumi pieces evenly among the partially roasted vegetables on the pan.
- 7.
Return the sheet pan to the oven and continue roasting for another 15-20 minutes, or until the halloumi is golden brown and slightly crispy, and the vegetables are tender-crisp and caramelized at the edges.
- 8.
Remove from the oven, garnish generously with fresh chopped parsley, and serve immediately with fresh lemon wedges on the side for squeezing over the dish.
Tips
- 💡Do not overcrowd the sheet pan. If the vegetables and halloumi are too close together, they will steam instead of roast, preventing them from getting beautifully caramelized and browned. Use two pans if necessary.
- 💡For extra flavor, you can toss the halloumi slices with a tiny bit of olive oil and a pinch of oregano before adding them to the pan.
- 💡Adjust the roasting time based on your oven and desired crispness. Keep an eye on the halloumi as it can brown quickly.
- 💡This dish is excellent served as is, or alongside quinoa, couscous, or a simple green salad for a more complete meal.
- 💡Feel free to customize the vegetables based on what's in season or your preference – eggplant, bell peppers of different colors, or even potatoes (add them earlier as they take longer to cook) would work well.
Recipe from TheCookbook.ai
Created by Basil Roux