Mediterranean Sheet Pan Halloumi and Roasted Vegetables

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 40 minutes, serves 4 people. Serve warm over a bed of fluffy quinoa or brown rice to create a complete meal. A side of fresh mixed greens with a lemon …

Cuisine: Mediterranean Type: Dinner Time: 40 min Servings: 4 Calories: 679 per serving
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Nutrition Information

Each serving contains approximately 679 calories and 29.0g of protein. Macronutrients include 44.0g carbohydrates and 43.0g fats per serving.

Per Serving

Calories
679
Protein
29.0g
Carbohydrates
44.0g
Fats
43.0g

Total

Calories
2716
Protein
116.0g
Carbohydrates
176.0g
Fats
172.0g

Ingredients

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This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 16.0 oz Halloumi cheese
    pat dry and cut into 1/2-inch thick slices or cubes
  • 1.0 lb Sweet potato
    peeled and cut into small 1/2-inch uniform cubes
  • 2.0 whole Red bell peppers
    seeded and chopped into 1-inch pieces
  • 2.0 whole Zucchini
    sliced into 1/2-inch thick half-moons
  • 1.0 whole Red onion
    peeled and cut into 1-inch wedges
  • 1.0 pint Cherry tomatoes
    kept whole
  • 0.25 cup Extra virgin olive oil
    divided for tossing vegetables and cheese
  • 1.0 whole Lemon
    halved, for squeezing fresh juice over finished dish
  • 3.0 clove Garlic cloves
    peeled and minced
  • 2.0 tsp Dried oregano
    sprinkled evenly
  • 0.5 tsp Sea salt
    or to taste
  • 0.25 tsp Black pepper
    freshly ground

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Kitchen Setup and Mise en Place

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper
  2. Wash 1 lb sweet potato (454g), 2 red bell peppers, 2 zucchini, and 1 pint cherry tomatoes (280g) under cold water
  3. Set out cutting board, chef's knife, and a large mixing bowl
  4. Measure 0.25 cup extra virgin olive oil (60ml), 2 tsp dried oregano (2g), and spices into small prep bowls

2. Prepare Hard Vegetables

  1. Peel 1 lb sweet potato (454g) and cut into uniform 1/2-inch (1.5 cm) cubes
  2. Remove seeds from 2 red bell peppers and chop into 1-inch (2.5 cm) pieces
  3. Peel 1 red onion and cut into 1-inch (2.5 cm) wedges

3. Season and Begin Roasting

  1. In the large bowl, toss sweet potatoes, peppers, and onions with 2 tbsp olive oil (30ml), 1 tsp dried oregano (1g), 0.25 tsp sea salt (1.5g), and 0.125 tsp black pepper (0.5g)
  2. Spread the seasoned vegetable mixture in a single layer on the prepared sheet pan
  3. Roast in the preheated oven for 15 minutes

4. Prepare Soft Vegetables and Cheese

  1. Slice 2 zucchini into 1/2-inch (1.5 cm) thick half-moons
  2. Peel and mince 3 garlic cloves (15g)
  3. Pat dry 16 oz Halloumi cheese (450g) and cut into 1/2-inch (1.5 cm) cubes
  4. In the mixing bowl used previously, toss zucchini, 1 pint whole cherry tomatoes (280g), and minced garlic with remaining 2 tbsp olive oil (30ml) and 1 tsp dried oregano (1g)

5. Combine and Finish Roasting

  1. Remove the sheet pan from the oven and carefully flip the roasting vegetables
  2. Add the zucchini and tomato mixture to the pan, distributing evenly among the semi-roasted vegetables
  3. Scatter the Halloumi cubes over the top of the vegetables
  4. Return to oven and roast until cheese is golden brown and vegetables are tender

6. Final Touches

  1. Remove pan from oven and let stand for a minute
  2. Halve the lemon and squeeze fresh juice evenly over the hot tray before serving

Plating

  1. Spoon a serving of warm quinoa or brown rice into the center of a wide, shallow bowl or ceramic plate to serve as a base.
  2. Arrange the roasted vegetables over the grains, intentionally distributing the bright red peppers, orange sweet potatoes, and green zucchini to create a vibrant, colorful mix.
  3. Place the golden-brown halloumi slices on top of the vegetables, ensuring they are clearly visible and not buried, to highlight the main protein.
  4. Drizzle a small amount of the seasoned roasting oil from the pan over the cheese for shine, and finish with a squeeze of fresh lemon juice just before serving.

Family Beverage

Sparkling water infused with cucumber slices and fresh mint leaves

Alcohol Beverage

A crisp, chilled Sauvignon Blanc or a dry Rosé wine

Serving Suggestions

Serve warm over a bed of fluffy quinoa or brown rice to create a complete meal. A side of fresh mixed greens with a lemon vinaigrette adds a refreshing crunch.

Notes

Cut the butternut squash or sweet potato into small, uniform cubes to ensure they roast evenly with the other ingredients. Adding a squeeze of fresh lemon juice right after baking enhances the flavors and cuts through the richness of the cheese. This dish works well for meal prep and can be reheated gently.

Storage

Allow the roasted vegetables and halloumi to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To maintain quality, reheat leftovers in a skillet over medium heat or in a toaster oven rather than a microwave to crisp the cheese and prevent the vegetables from becoming soggy.

Freezing

Freezing is not recommended for this dish, as the high water content in the zucchini and tomatoes will cause them to become mushy upon thawing, and the halloumi texture may become rubbery. For the best experience, consume fresh or store in the refrigerator.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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