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Easy • Vegetarian

Sheet Pan Lemon Herb Veggies and Halloumi

This vibrant vegetarian sheet pan meal features roasted vegetables and salty halloumi cheese with a bright lemon-herb dressing.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Sheet Pan Lemon Herb Veggies and Halloumi

Get ready for a colorful and satisfying meal with minimal effort! Our Sheet Pan Lemon Herb Veggies and Halloumi brings together beautifully roasted vegetables and salty, squeaky halloumi cheese, all tied together with a simple, zesty lemon-herb dressing. It’s perfect for a healthy weeknight dinner or meal prep!

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 strips
  • 1 zucchini, cut into 1/2-inch half-moons
  • 1 pint cherry tomatoes
  • 1/2 red onion, cut into wedges
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
  • Fresh parsley or dill, 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, cherry tomatoes, and red onion. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, oregano, thyme, garlic powder, salt, and pepper. Toss well to coat the vegetables evenly.

  3. Step 3

    Spread the seasoned 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 sliced halloumi cheese. Drizzle the halloumi with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.

  5. Step 5

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

  6. Step 6

    Once out of the oven, drizzle the remaining 1 tablespoon of lemon juice over everything. Garnish with fresh parsley or dill, if using, and serve immediately.

Tips

  • Feel free to swap out vegetables based on what you have on hand – broccoli, asparagus, or bell peppers are also great.
  • Serve this as a light main course or a fantastic side dish to grilled chicken or fish.
  • Ensure the halloumi and vegetables aren't too crowded on the sheet pan to allow for proper roasting and browning.

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