Crispy Summer Sheet Pan Halloumi and Veggies You’ll Love
Experience vibrant summer flavors with this Crispy Summer Sheet Pan Halloumi and Veggies recipe, perfect for gatherings or weeknight dinners.
Servings: 4 servings
Calories: 320kcal
Equipment
- Oven
- Baking sheet
- large bowl
- Knife
- Cutting board
Ingredients
For the Halloumi and Veggies
- 8 ounces Halloumi Cheese Choose firm blocks for grilling.
- 2 cups Bell Peppers Mix of colors preferred.
- 1 cup Zucchini Opt for firm without soft spots.
- 1 medium Red Onion Can substitute with yellow or white.
- 1 cup Cherry Tomatoes Replace with grape tomatoes if desired.
For the Seasoning
- 2 tablespoons Olive Oil High-quality extra virgin is best.
- 1 teaspoon Herbs (Oregano & Thyme) Fresh is ideal, dried works too.
For the Optional Crunch
- ¼ cup Pine Nuts Replace with sunflower seeds for nut-free.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, red onion, and cherry tomatoes into uniform, bite-sized pieces.
- Slice the halloumi cheese into thick pieces, about ½ inch.
- Toss the vegetables and halloumi slices in a large bowl with olive oil, oregano, thyme, salt, and pepper.
- Spread the mixture on a lined baking sheet.
- Roast for 25-30 minutes until the halloumi is golden brown and the veggies are tender.
Notes
Serve hot for the best crispy texture. Sprinkle with fresh herbs before serving for added flavor.