Sheet Pan Halloumi and Vegetable Traybake
Slabs of salty halloumi roast alongside colorful Mediterranean vegetables until golden and tender, all on one pan with a drizzle of olive oil and herbs.
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Ingredients
- 16 oz halloumi cheese, sliced 1/2 in thick
- 2 medium zucchini, cut into chunks
- 2 large bell peppers (any color), cut into chunks
- 2 cups cherry tomatoes
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper, freshly ground
- 1 lemon, cut into wedges
- 1/4 cup fresh flat-leaf parsley, roughly chopped
Instructions
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1
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
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2
Spread 2 medium cut into chunks zucchini, 2 large cut into chunks bell peppers (any color), 2 cups cherry tomatoes, and 1 large cut into wedges red onion on the sheet pan in a single layer. Drizzle with 3 tbsp olive oil and sprinkle with 2 tsp dried oregano, 1 tsp garlic powder, and 1/2 tsp freshly ground black pepper. Toss to coat evenly.
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3
Roast the vegetables for 15 minutes until beginning to soften.
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4
Nestle 16 oz sliced 1/2 in thick halloumi cheese among the vegetables on the pan. Return to the oven and roast for another 12 to 15 minutes until the halloumi is golden on the outside and the vegetables are tender and caramelized at the edges.
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5
Remove from the oven and squeeze 1 cut into wedges lemon juice over everything. Scatter 1/4 cup roughly chopped fresh flat-leaf parsley on top and serve directly from the pan.
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