Sheet Pan Halloumi & Roasted Vegetables

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PREP: 10 minutes

COOK: 30 minutes

Gluten-Free, Nut-Free, Vegetarian, Pescatarian, Egg-Free

Sheet pan dinners not only save on time but also minimize clean-up in the kitchen! This vegetarian recipe features zucchini, cherry tomatoes, bell pepper, and red onion but the real star is halloumi cheese! Halloumi is a delicious cheese that holds its shape in the oven and adds the most incredible texture to this dish! 


zucchini, chopped
2 cups
halved cherry tomatoes
orange bell pepper, diced
red onion, sliced
8 oz
halloumi cheese, cut into 1" cubes
2 tbsp
olive oil
1 tbsp Greek seasoning
lemon, juice
2 tbsp
chopped fresh parsley
Salt and pepper to taste


Preheat the oven to 400ºF.

On a large baking sheet, arrange the zucchini, tomatoes, bell pepper, red onion, and halloumi. Drizzle the oil over the vegetables and cheese. Season everything with the Greek seasoning, salt, and pepper to taste. Toss to evenly coat. Bake until the cheese is lightly golden and the vegetables are tender, about 25 to 35 minutes.

Serve immediately topped with the lemon juice and fresh parsley or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)300
Total Fat (g)23
Saturated fat (g)11
Cholesterol (mg)45
Sodium (mg)620
Total Carbohydrate (g)11
Dietary Fiber (g)3
Total Sugars (g)7
Protein (g)15
Calcium (mg)463
Iron (mg)1
Potassium (mg)563