Sheet Pan Halloumi and Vegetables Recipe

If you’re craving something that’s both simple and spectacular, you have to try this Sheet Pan Halloumi and Vegetables Recipe. I absolutely love how the halloumi turns golden and crispy alongside perfectly roasted veggies, making it one of my go-to quick dinners. Trust me, once you try this, you’ll be making it over and over again!

this Recipe

Ingredients You’ll Need

The magic of this Sheet Pan Halloumi and Vegetables Recipe lies in its simplicity and freshness. Be sure to grab fresh halloumi and crisp veggies so everything roasts up perfectly!

• Halloumi cheese: Make sure to slice it evenly about ½ inch thick so it crisps up nicely without falling apart.
• Bell pepper: I love using a colorful bell pepper for sweetness and vibrant color.
• Broccoli florets: Use fresh florets for the best roast—frozen can get soggy.
• Red onion: Adds a mild sweetness and caramelizes beautifully in the oven.
• Olive oil: Choose a good quality for drizzling—it brings everything to life.
• Cilantro leaves: Fresh cilantro brightens the sauce with herbaceous notes.
• Paprika: A little smoky flavor goes a long way here.
• Cumin: This warm spice adds depth.
• Salt: Just a pinch, enough to enhance flavors without overpowering.

Variations

I like keeping this recipe flexible depending on what’s in season or what my family’s craving—don’t hesitate to mix and match the veggies or tweak the sauce!

• Veggie swaps: Sometimes I throw in cherry tomatoes or zucchini, which roast up beautifully alongside the halloumi.
• Spice it up: Adding a pinch of chili flakes to the olive oil blend gives this dish a fantastic kick.
• Herbal twist: Parsley or mint instead of cilantro can offer a fresh flavor change.
• Vegan alternative: If you’re avoiding cheese, try firm tofu marinated and roasted similarly—it’s not quite halloumi but tasty in its own right!

How to Make Sheet Pan Halloumi and Vegetables Recipe

Step 1: Prep Your Oven and Pans

Start by heating your oven to 400°F. Line two baking sheets with parchment paper—this not only helps prevent sticking but also cuts down on cleanup. I learned this trick the hard way when my halloumi stuck to a metal tray and broke apart.

Step 2: Arrange Your Vegetables and Cheese

On one sheet, spread out the chopped bell pepper and broccoli florets; on the other, lay out the halloumi slices and scattered red onion pieces. Make sure everything has enough breathing room—crowding veggies can cause steaming instead of roasting.

Step 3: Roast and Flip

Bake both trays for 12 minutes, then carefully flip the halloumi and veggies to promote even browning. Continue roasting for another 5 minutes to get those gorgeous golden edges.

Step 4: Broil the Halloumi

Switch the oven to broil and pop the halloumi pan back in for about 2–3 minutes. Keep a close eye—they go from golden to burnt fast, and you want that perfect crispy crust without bitterness.

Step 5: Make the Sauce and Drizzle

While everything’s finishing up, blend olive oil, fresh cilantro, paprika, and cumin until smooth. Once the veggies and halloumi are out of the oven, drizzle this flavorful sauce over the top, and sprinkle a pinch of salt to taste. This sauce really brings all the flavors together—I like to make a little extra for dipping!

How to Serve Sheet Pan Halloumi and Vegetables Recipe

Garnishes

I usually sprinkle a little extra cilantro or even a squeeze of fresh lemon juice before serving to add brightness. For a bit of crunch, toasted pine nuts or chopped almonds work wonders too!

Side Dishes

This sheet pan meal pairs brilliantly with warm pita bread or a fluffy couscous salad. My family goes crazy for serving it with a side of garlic yogurt sauce or tzatziki, which complements the salty cheese perfectly.

Creative Ways to Present

For dinner parties, I like arranging the halloumi and vegetables on a large wooden board, surrounded by small bowls of sauces and dip, so everyone can help themselves. It feels casual yet special—always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that the halloumi is best enjoyed the day it’s cooked as it loses some crispiness over time, but it still tastes delicious reheated.

Freezing

I’ve tried freezing the roasted veggies and halloumi separately, but I noticed the texture of the cheese changes a bit. It’s better to freeze only the sauce if you want to prep in advance, then roast fresh halloumi when ready.

Reheating

To reheat, pop the halloumi and veggies into a preheated 375°F oven for 8–10 minutes to restore some crispness. The stove works too—just warm on medium heat in a non-stick pan. Avoid microwaving if you want to keep the texture intact.

FAQs

Final Thoughts

This Sheet Pan Halloumi and Vegetables Recipe has become a staple in my kitchen because it’s both comforting and full of flavor without demanding fuss or fancy ingredients. I hope you give it a try and find it as satisfying and easy as I do—it’s honestly one of those recipes you’ll want to keep in your back pocket for quick weeknight dinners or chill weekend lunches. Enjoy every crispy, savory bite!

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