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Roasted Mediterranean Vegetables and Halloumi Recipe

Roasted Mediterranean Vegetables and Halloumi

A vibrant and flavorful dish featuring roasted Mediterranean vegetables and halloumi cheese, perfect for a wholesome meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and Halloumi
  • 1 zucchini quartered lengthwise and sliced 1/2-inch thick
  • 1 yellow squash quartered lengthwise and sliced 1/2-inch thick
  • 1 small red onion halved and sliced 1/2-inch thick
  • 1 bell pepper red, orange or yellow, diced 1/2-inch
  • 1.5 cups grape tomatoes halved
  • 5 garlic cloves skin-on
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 pound halloumi cheese cut into 1/2-inch cubes
Herby Sauce
  • 1 cup parsley leaves
  • 1 lemon juice of
  • 1 teaspoon white wine vinegar
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25-0.33 cup olive oil
  • cooked grains for serving i.e. barley, quinoa, farro, couscous

Equipment

  • Sheet Pan

Method
 

  1. Preheat the oven to 400 degrees F.
  2. On a sheet pan, toss the zucchini, squash, red onions, peppers, tomatoes, and garlic with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread into a single layer. Roast for 25 minutes until the vegetables are starting to brown at the edges.
  3. Toss the vegetables and add the halloumi to the pan. Continue cooking for 10-15 minutes until the cheese is lightly golden. Save the roasted garlic for the sauce.
  4. For the herby sauce, squeeze the garlic cloves out of their skins into a food processor. Add the parsley, lemon juice, white wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Puree the mixture, chopping the parsley leaves. With the motor running, drizzle 1/4-1/3 cup olive oil through the feeder tube until the mixture is fully combined.
  5. Spoon the sauce onto the vegetables and halloumi on the sheet pan. Gently toss them around to coat everything.

Notes

This dish is perfect for showcasing vibrant, fresh vegetables and can be served with your choice of grains like barley, quinoa, or couscous for a complete meal.