Description
Experience a burst of vibrant flavors with our Sheet Pan Halloumi and Veggies! This delightful dish features crispy halloumi cheese paired with an array of roasted vegetables, creating a colorful, mouthwatering feast. Perfect for weeknight dinners or entertaining friends, this easy-to-make recipe is sure to impress. Each bite brings together the savory richness of halloumi with the natural sweetness of seasonal veggies, making it a crowd favorite.
Ingredients
Scale
- 8 oz halloumi cheese
- 1 medium zucchini, sliced
- 1 cup bell peppers, chopped (mixed colors)
- 1 large red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
- In a large bowl, toss the chopped veggies with olive oil, salt, pepper, and oregano until evenly coated.
- Spread the veggie mixture on a parchment-lined baking sheet.
- Cut halloumi into thick slices (about ½ inch) and place them among the veggies on the sheet pan.
- Roast in the oven for 20-25 minutes until golden brown and crispy around the edges.
- Serve warm as a main dish or side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (approximately 200g)
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg