Sheet Pan Halloumi and Roasted Vegetables
Sheet Pan Halloumi and Roasted Vegetables
Ingredients
For the Roasted Vegetables
- 2 bell peppers, any color, cored, seeded, and cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch thick half-moons
- 1 red onion, medium, peeled and cut into 1-inch wedges
- 1 pint cherry tomatoes, whole
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Halloumi
- 8 ounces halloumi cheese, block, sliced into 1/2-inch thick pieces
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, for juicing
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 2 min•🌡️ 400
- 2
In a large bowl, combine the chopped bell peppers, zucchini, red onion, and whole cherry tomatoes. Drizzle with olive oil, then sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure they are not overcrowded, as this will steam them instead of roasting. If necessary, use two sheet pans.
⏱️ 2 min
- 4
Roast the vegetables for 15 minutes. While they are roasting, slice the halloumi cheese into 1/2-inch thick pieces.
⏱️ 15 min•🌡️ 400
- 5
After 15 minutes, remove the sheet pan from the oven. Arrange the sliced halloumi cheese among the roasted vegetables on the pan. Return to the oven and continue roasting for another 10-12 minutes, or until the halloumi is golden brown and slightly crispy, and the vegetables are tender-crisp.
⏱️ 12 min•🌡️ 400
- 6
Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice, if desired. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Halloumi and Roasted Vegetables
Ingredients
For the Roasted Vegetables
- 2 bell peppers, any color, cored, seeded, and cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch thick half-moons
- 1 red onion, medium, peeled and cut into 1-inch wedges
- 1 pint cherry tomatoes, whole
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Halloumi
- 8 ounces halloumi cheese, block, sliced into 1/2-inch thick pieces
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, for juicing
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 2 min•🌡️ 400 - 2
In a large bowl, combine the chopped bell peppers, zucchini, red onion, and whole cherry tomatoes. Drizzle with olive oil, then sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure they are not overcrowded, as this will steam them instead of roasting. If necessary, use two sheet pans.
⏱️ 2 min - 4
Roast the vegetables for 15 minutes. While they are roasting, slice the halloumi cheese into 1/2-inch thick pieces.
⏱️ 15 min•🌡️ 400 - 5
After 15 minutes, remove the sheet pan from the oven. Arrange the sliced halloumi cheese among the roasted vegetables on the pan. Return to the oven and continue roasting for another 10-12 minutes, or until the halloumi is golden brown and slightly crispy, and the vegetables are tender-crisp.
⏱️ 12 min•🌡️ 400 - 6
Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice, if desired. Serve immediately.
⏱️ 4 min