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Sheet Pan Halloumi and Vegetables Recipe

4.9 from 56 reviews
  • Author: Emily
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Sheet Pan Halloumi and Vegetables is a simple, flavorful, and healthy meal featuring crispy roasted halloumi cheese paired with vibrant bell peppers, broccoli, and red onion. This easy one-pan recipe is perfect for a quick weeknight dinner, enhanced by a zesty cilantro and spice drizzle that brings all the flavors together beautifully.

Ingredients

Scale

Cheese

  • 1 8oz package halloumi cheese, sliced into 1/2" slices

Vegetables

  • 1 large bell pepper, chopped into 1" pieces
  • 2 cups broccoli florets
  • 1/2 cup chopped red onion

Sauce

  • 3 tablespoons olive oil
  • 1/2 cup cilantro leaves
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting both your vegetables and halloumi.
  2. Prepare Baking Sheets: Line two separate baking sheets with parchment paper to prevent sticking and make cleanup easier.
  3. Arrange Vegetables and Cheese: Place the chopped bell peppers and broccoli florets on one baking sheet, and arrange the sliced halloumi cheese along with the chopped red onion on the second baking sheet.
  4. Initial Bake: Bake both sheets in the preheated oven for 12 minutes. This helps start the roasting process.
  5. Flip and Continue Baking: After 12 minutes, flip the vegetables and cheese to ensure even cooking, then bake for an additional 5 minutes.
  6. Broil Halloumi: Switch the oven to broil and cook the halloumi and vegetables for 2-3 minutes until the halloumi turns golden brown and crispy on top. Keep a close watch to avoid burning.
  7. Prepare Sauce: While the food is baking, blend together olive oil, cilantro leaves, paprika, cumin, and a pinch of salt until smooth to create a bright, flavorful sauce.
  8. Serve: Remove the baking sheets from the oven. Drizzle the prepared sauce generously over the crispy halloumi and roasted vegetables, and serve warm.

Notes

  • Crispy halloumi and roasted vegetables make a delicious and easy sheet pan dinner.
  • The salty halloumi crisps beautifully in the oven, offering a great contrast to the tender vegetables.
  • Feel free to add other vegetables like zucchini or cherry tomatoes for extra variety.
  • This recipe is great for meal prep and can be reheated without losing much texture.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 695
  • Sugar: 6.8 g
  • Sodium: 1437.4 mg
  • Fat: 57.7 g
  • Saturated Fat: 27.1 g
  • Unsaturated Fat: 30.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.1 g
  • Fiber: 5 g
  • Protein: 32 g
  • Cholesterol: 99.6 mg

Find it online: https://emilyquickdinners.com/sheet-pan-halloumi-and-vegetables-recipe/