Classic Monday Veggie and Halloumi Sheet Pan
This easy sheet pan recipe combines colorful vegetables with savory halloumi cheese for a quick and satisfying weeknight meal. Simply toss everything with olive oil and spices, then roast until tender and golden brown.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 8 oz Halloumi Cheese block, sliced into 1/2-inch thick pieces
- 2 Bell Peppers (any color), chopped into 1-inch pieces
- 1 Zucchini medium, chopped into 1/2-inch half-moons
- 1 Red Onion small, cut into wedges
- 1 cup Cherry Tomatoes
Seasoning
- 3 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
Garnish
- 2 tbsp Fresh Parsley chopped (for garnish, optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chopped bell peppers, zucchini, red onion wedges, and cherry tomatoes.
Seasoning & Roasting
- Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with oregano, basil, garlic powder, salt, and black pepper. Toss gently until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Add the sliced halloumi cheese to the same bowl and drizzle with the remaining 1 tablespoon of olive oil, tossing lightly.
- Arrange the halloumi slices among the vegetables on the baking sheet, ensuring they are not crowded.
- Roast for 20-25 minutes, or until vegetables are tender-crisp and halloumi is golden brown; flip halloumi halfway for even color.
Serving
- Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately.
Notes
For an extra kick, add a pinch of red pepper flakes with the other seasonings. This dish is also great served with a squeeze of fresh lemon juice after roasting.