Sheet Pan Halloumi with Roasted Vegetables
One tray, thirty minutes, golden halloumi and sweet blistered vegetables. A vegetarian dinner with almost zero washing up.
Halloumi is a dependable vegetarian anchor for busy weeknights — it holds its shape rather than melting, browns beautifully, and turns a tray of roasted vegetables into a full dinner.
Giving the vegetables a head start in the oven lets them blister properly before the halloumi goes in. Adding the cheese halfway through means it turns golden on the outside while staying soft and squeaky within.
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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