Easy • Vegetarian
Sheet Pan Lemon Herb Veggies with Halloumi
A vibrant sheet pan meal featuring tender roasted vegetables, savory halloumi cheese, and a bright lemon-herb dressing.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 3
- Level
- Easy
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Tired of complicated cooking? This Sheet Pan Lemon Herb Veggies with Halloumi is here to simplify your life! It’s a beautifully vibrant, incredibly flavorful, and delightfully cheesy meal that comes together on a single sheet pan, making both dinner and cleanup a breeze. Perfect for a light dinner or a satisfying side!
Ingredients
Yield: 3 servings
Main
- 1 block (8 oz) halloumi cheese, sliced into 1/2-inch thick pieces
- 1 red bell pepper, cored and chopped into 1-inch pieces
- 1 zucchini, chopped into 1/2-inch thick half-moons
- 1 cup cherry tomatoes
- 1/2 red onion, cut into thick wedges
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley or dill, chopped, for garnish
Preparation
Step 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2
In a large bowl, combine bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with 1 tbsp olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Toss until vegetables are evenly coated.
Step 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
Step 4
While vegetables are roasting, pat the halloumi slices dry. In the same bowl (no need to clean!), toss the halloumi with the remaining 1 tbsp olive oil.
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 vegetables are tender-crisp and the halloumi is golden brown and slightly softened.
Step 6
Garnish with fresh parsley or dill before serving. Delicious on its own or alongside a grain like quinoa or couscous.
Tips
- Feel free to swap in your favorite quick-cooking veggies like broccoli florets, asparagus, or mushrooms.
- A sprinkle of red pepper flakes adds a nice subtle heat if you like it.
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