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Easy • Vegetarian

Oven Roasted Halloumi and Veggie Bowls

These colorful, easy bowls feature salty halloumi cheese and tender roasted vegetables, perfect for a satisfying vegetarian meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Oven Roasted Halloumi and Veggie Bowls

Looking for a delicious and easy way to incorporate more veggies into your week? These Oven Roasted Halloumi and Veggie Bowls are your answer! Halloumi cheese gets beautifully golden and crispy in the oven, pairing perfectly with a medley of colorful roasted vegetables. It's simple, satisfying, and packed with flavor – a perfect weeknight win!

Ingredients

Yield: 4 servings

Main

  • 1 block (8 oz) halloumi cheese, sliced into 1/2-inch thick pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch half-moons
  • 1 pint cherry tomatoes
  • 1/2 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional: 1 cup cooked quinoa or couscous for serving
  • Optional Garnish: Fresh parsley or basil, chopped

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, cherry tomatoes, and red onion. Drizzle with olive oil, oregano, garlic powder, salt, and pepper. Toss well to coat.

  3. Step 3

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

  4. Step 4

    Remove the baking sheet from the oven. Arrange the halloumi slices among the vegetables. Return to the oven and continue roasting for another 10-15 minutes, or until the halloumi is golden brown and the vegetables are tender.

  5. Step 5

    Serve the roasted halloumi and vegetables immediately, either on their own or over a bed of cooked quinoa or couscous. Garnish with fresh parsley or basil if desired.

Tips

  • Don't overcrowd the baking sheet; use two if necessary to ensure everything roasts evenly and gets a nice color.
  • Feel free to swap in other quick-cooking vegetables like broccoli florets or sliced mushrooms.
  • A drizzle of balsamic glaze or a squeeze of fresh lemon juice at the end adds a lovely finish.

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