Sheet Pan Lemon Herb Roasted Vegetables & Halloumi for Two

• •16 oz halloumi cheese, drained and cut into 1/2-inch cubes or slices
• •1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
• •1 large yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• •2 medium zucchini, trimmed and cut into 1/2-inch half-moons
• •1 large red onion, peeled and cut into 1-inch wedges
• •4 cup broccoli florets
• •1 pint cherry tomatoes
• •0.3 cup extra virgin olive oil
• •1 large lemon, zested and juiced
• •4 garlic cloves, minced
• •1.5 teaspoon dried oregano
• •1.5 teaspoon dried thyme
• •1 teaspoon dried rosemary, crushed
• •0.8 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• • to taste fresh parsley, chopped, for garnish (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan (or two smaller ones, if needed, to avoid overcrowding) with parchment paper for easier cleanup.

2. 2

   In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Whisk until well combined.

3. 3

   Add the halloumi cubes/slices, bell peppers, zucchini, red onion wedges, and broccoli florets to the bowl with the lemon-herb dressing. Toss gently until all ingredients are evenly coated.

4. 4

   Spread the coated vegetables and halloumi in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan; if necessary, use a second sheet pan. Overcrowding will steam the vegetables instead of roasting them, preventing browning.

5. 5

   Roast for 15 minutes. Then, remove the sheet pan from the oven, add the cherry tomatoes, and gently toss the vegetables and halloumi. Return to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp and lightly caramelized, and the halloumi is golden brown and slightly softened.

6. 6

   Remove from the oven. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley, if desired, and serve immediately.

Chef's Tips

• 💡**Don't Overcrowd the Pan**: This is crucial for successful roasting. If your pan is too full, the vegetables will steam instead of roast, leading to a less desirable texture. Use two sheet pans if needed.
• 💡**Even Cuts**: Try to cut your vegetables and halloumi into similar-sized pieces to ensure they cook evenly at the same rate.
• 💡**Pre-Warming**: Ensure your oven is fully preheated before putting the sheet pan in. A hot oven helps achieve that lovely roasted caramelization.
• 💡**Add Tomatoes Later**: Cherry tomatoes can release a lot of water and become mushy if roasted for the entire duration. Adding them halfway through ensures they warm through and burst slightly without becoming overly soft.
• 💡**Serving Suggestions**: This dish is excellent on its own, or you can serve it alongside quinoa, couscous, or crusty bread for a more substantial meal.