Sheet Pan Halloumi with Roasted Vegetables
One tray, twenty-five minutes, golden halloumi and sweet blistered vegetables. The vegetarian dinner I make when I want zero washing up.
Halloumi is the vegetarian ingredient I lean on hardest during busy weeks. It doesn't melt, it browns beautifully, and it turns a tray of roasted vegetables into an actual dinner.
The trick is giving the vegetables a head start in the oven so they blister properly. Adding the halloumi halfway through means it comes out golden but still that perfect squeaky-soft inside.
Ingredients
- 2 red peppers, sliced
- 1 courgette, thickly sliced
- 250g cherry tomatoes
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and pepper
- 225g (8 oz) block of halloumi, sliced 1cm thick
- 1 lemon, half zested and juiced, half cut into wedges
- 1 tablespoon honey
- Handful of fresh basil or mint
Instructions
- Heat the oven to 220°C (425°F). Toss the peppers, courgette, tomatoes and onion with 2 tablespoons olive oil, oregano, salt and pepper on a large baking tray.
- Roast for 15 minutes until starting to blister.
- Push the vegetables aside and lay the halloumi slices on the tray. Drizzle with the remaining oil and roast for another 8–10 minutes until the halloumi is deeply golden on top.
- Whisk the lemon zest and juice with the honey and a pinch of salt. Drizzle over the tray and scatter with the herbs.
- Serve straight from the pan with warm flatbreads or a big pile of couscous.
Cooking tips
- Pat the halloumi dry with kitchen paper before roasting — dry cheese browns, wet cheese steams.
- Cut everything roughly the same size so it cooks evenly. Undersized vegetables burn; oversized stay raw.
- Leftovers make a brilliant lunch stuffed into pita with a spoon of yogurt.
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