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Weeknight • Vegetarian

Crispy Halloumi Sheet Pan Veg

This colorful sheet pan meal features salty, pan-fried halloumi and tender, roasted vegetables.

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

Looking for a vegetarian meal that feels a little special but is still ridiculously easy? This Crispy Halloumi Sheet Pan Veg is calling your name! Halloumi cheese gets beautifully golden and crispy, while a medley of vegetables roasts to perfection alongside it. Dinner doesn't get much simpler, or more delicious!

Ingredients

Yield: 3 servings

Main

  • 1 (8 oz) block halloumi cheese, patted dry and sliced into 1/2-inch thick pieces
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, cut into half-moons
  • 1/2 red onion, sliced 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
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your 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 the red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.

  3. Step 3

    Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.

  4. Step 4

    While the vegetables roast, pat the halloumi slices very dry with a paper towel. This helps them get crispy. No need to oil the halloumi, as it will release its own oils.

  5. Step 5

    After 15 minutes, remove the baking sheet from the oven. Add the halloumi slices to the baking sheet, arranging them among the vegetables. Return to the oven and roast for another 10-12 minutes, or until the halloumi is golden brown and the vegetables are tender.

  6. Step 6

    Serve immediately, garnished with fresh parsley if desired. Great on its own, with a side of rice, or tucked into pita bread.

Tips

  • Don't overcrowd your baking sheet; use two if necessary to ensure everything roasts, not steams.
  • Patting the halloumi dry is key for a good sear. You can also pan-fry it separately if you prefer extra crispy edges.
  • Feel free to swap in your favorite quick-cooking veggies like broccoli florets or sliced mushrooms.

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