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Roasted Mediterranean Vegetables and Halloumi

Roasted Mediterranean Vegetables and Halloumi
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A vibrant and healthy sheet pan meal featuring caramelized Mediterranean vegetables and golden-brown halloumi cheese, finished with a zesty roasted garlic and parsley sauce.

  • Author: Daniel Carter
  • Prep Time: 5 min
  • Cook Time: 35 min
  • Total Time: 40 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale

1 zucchini (quartered lengthwise and sliced 1/2-inch thick)
1 yellow squash (quartered lengthwise and sliced 1/2-inch thick)
1 small red onion (halved and sliced 1/2-inch thick)
1 bell pepper (red, orange or yellow, diced 1/2-inch)
1–1/2 cups halved grape tomatoes
5 garlic cloves (skin-on)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 pound halloumi cheese (cut into 1/2-inch cubes)
1 cup parsley leaves
Juice of 1 lemon
1 teaspoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4–1/3 cup olive oil
Cooked grains for serving (i.e. barley, quinoa, farro, couscous)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. On a sheet pan, toss the zucchini, squash, red onions, peppers, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  3. Spread into a single layer and roast for 25 minutes until the vegetables start to brown at the edges.
  4. Toss the vegetables and add the halloumi cubes to the pan. Roast for another 10-15 minutes until the cheese is lightly golden.
  5. Remove the roasted garlic cloves from the pan and squeeze them out of their skins into a food processor.
  6. Add parsley, lemon juice, apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the processor. Puree while drizzling in 1/4-1/3 cup olive oil through the feeder tube until smooth.
  7. Drizzle the sauce over the hot vegetables and halloumi, tossing gently to coat. Serve over cooked grains.

Notes

  • Ensure vegetables are in a single layer for best roasting results.
  • Substitute apple cider vinegar for white wine vinegar to maintain a clean flavor profile.
  • Halloumi does not melt away; it holds its shape and browns beautifully.

Nutrition

Find it online: https://prepmealkitchen.com/roasted-mediterranean-vegetables-and-halloumi/