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Easy • Vegetarian

Golden Halloumi and Veggie Sheet Pan

This vibrant vegetarian sheet pan dinner features salty halloumi cheese and colorful veggies roasted to golden perfection.

Prep
15 min
Cook
25 min
Servings
2
Level
Easy
Golden Halloumi and Veggie Sheet Pan

Looking for a ridiculously easy, flavor-packed vegetarian dinner? This Golden Halloumi and Veggie Sheet Pan recipe is about to become your new best friend! Cubes of salty, squeaky halloumi get beautifully golden and tender alongside a rainbow of roasted vegetables, all on one pan. It's minimal effort, maximum deliciousness, and perfect for any night of the week.

Ingredients

Yield: 2 servings

Main

  • 1 (8 oz) block halloumi cheese, patted dry and cut into 1/2-inch cubes
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 yellow bell pepper, cored and cut into 1-inch pieces
  • 1 zucchini, halved lengthwise and sliced 1/2-inch thick
  • 1/2 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges, for serving (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, yellow bell pepper, zucchini, and red onion. Drizzle with olive oil, dried oregano, garlic powder, and black pepper. Toss well to ensure all vegetables are evenly coated.

  3. Step 3

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

  4. Step 4

    Add the cubed halloumi to the same bowl (no need to clean it). If any oil or seasoning remains, it's fine. Toss the halloumi gently, ensuring it's lightly coated. Arrange the halloumi cubes in a single layer on the other side of the baking sheet, separate from the vegetables.

  5. Step 5

    Bake for 20-25 minutes, or until the vegetables are tender-crisp and lightly charred, and the halloumi is golden brown and slightly softened. Halfway through cooking (around 10-12 minutes), give the vegetables a stir and flip the halloumi cubes to ensure even browning.

  6. Step 6

    Remove from the oven. Garnish with fresh parsley and serve immediately with lemon wedges for a squeeze of brightness, if desired. This is great on its own or with a side of couscous.

Tips

  • Don't overcrowd the pan! If your baking sheet is too full, use two to ensure everything roasts instead of steams.
  • Feel free to swap in other quick-cooking veggies like cherry tomatoes (add halfway through cooking) or asparagus.
  • A drizzle of balsamic glaze after baking adds a lovely tangy sweetness.

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