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Weeknight • Vegetarian

Crispy Halloumi and Veggie Sheet Pan

This easy sheet pan meal features salty pan-fried halloumi cheese with perfectly roasted vegetables.

Prep
15 min
Cook
25 min
Servings
3
Level
Weeknight
Crispy Halloumi and Veggie Sheet Pan

Looking for a vegetarian meal that's bursting with flavor and unbelievably easy to clean up? This Crispy Halloumi and Veggie Sheet Pan delivers! Halloumi cheese gets beautifully golden and crispy, while your favorite veggies roast to perfection alongside it. It's a satisfying, colorful, and fun dinner that’s ready with minimal effort.

Ingredients

Yield: 3 servings

Main

  • 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 zucchini, quartered lengthwise and sliced
  • 1 red onion, cut into wedges
  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Optional: Fresh parsley or basil for garnish

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper. Toss to coat evenly.

  3. Step 3

    Spread the vegetables in a single layer on one half of the prepared baking sheet.

  4. Step 4

    On the other half of the baking sheet, arrange the halloumi slices. Drizzle the halloumi with the remaining 1 tablespoon of olive oil.

  5. Step 5

    Roast for 20-25 minutes, flipping the halloumi once halfway through, until the vegetables are tender-crisp and lightly caramelized, and the halloumi is golden brown and slightly crispy.

  6. Step 6

    Remove from oven, garnish with fresh herbs if using, and serve immediately.

Tips

  • Cut your veggies into similar sizes so they cook evenly.
  • Don't overcrowd the pan! If your baking sheet is too full, use two to ensure everything roasts instead of steams.
  • Halloumi gets extra crispy if you give it a little extra space on the pan.

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