Recipe Roasted Vegetables Halloumi

With zucchini, yellow squash, tomatoes, bell peppers and onions, these roasted Mediterranean vegetables will be your new favorite vegetarian sheet pan recipe. They roast together with cubes of halloumi as well as garlic cloves that you end up pureeing in an herby sauce with parsley and lemon juice. It’s a good way to use lots of veggies at once.

Sheet pan meals are so easy. And that’s why you never can have enough of them. The prep for this recipe involves slicing vegetables. That’s it. The high heat of the oven will do the rest, and then you end up with veggies and cheese that are both golden and roasted.

This is a wonderful vegetarian main dish. There is no shortage of vegetables with zucchini, squash, peppers, tomatoes and onions. You can serve them with your favorite grains or salad greens for a healthy meal.

Roasted Vegetable Salad With Quinoa And Halloumi

Any chance you can include halloumi in a recipe you should. This cheese has nice salty flavor that balances with the rainbow of vegetables and the herby sauce.

This is a simple sauce that’s very tasty. All you need is a food processor to puree the parsley, lemon juice, olive oil and the rest of the ingredients. It’s like a nut-free pesto that has roasted garlic.

Salty in the best way, halloumi is a cheese from Cyprus that can stand up to heat. It has a high melting point, so you can grill it, pan fry it or roast it. This semi-hard cheese is made from goat’s or sheep’s milk or a combination of both.(I love this grilled halloumi and veggies recipe or grilled halloumi & vegetables on skewers).

Roasted Vegetables With Halloumi

1. Toss the vegetables with olive oil, salt and pepper. You should do this right on the baking sheet. Then spread them across the pan, so they are in a single layer.

2. Roast the vegetables for 25-30 minutes and then toss in the halloumi. Make sure to spread everything across the pan again after you stir around the ingredients. Roast the halloumi and vegetables until they are lightly golden at the edges, about 10-12 minutes more.

3. Make the herby sauce. Squeeze the roasted garlic cloves into the food processor with the parsley, lemon juice, white wine vinegar, salt and pepper. Chop them and with the motor running, drizzle the oil through the feeder tube. Process until the sauce is combined.

Sheet Pan Halloumi With Roasted Veggies By Thefeedfeed

As mentioned, this is recipe is a good choice for a vegetarian main course that you can serve with barley, couscous or farro. Or stir the veggies and cheese into bowls of pastas like penne or fusilli, which are all short shapes. For a greens, try this Arugula Salad with Lemon Vinaigrette or a classic Italian Chopped Salad.

You can keep leftovers in an airtight container in the fridge up to 3 days. Warm leftovers in a 350-degree F oven or in the microwave. If you want, you can eat them cold in a salad with spinach, arugula or chopped romaine.

No. It’s best not to line the pan with parchment paper or foil. You want the veggies to make direct contact with the hot metal of the baking sheet then they are in the oven. The oil they are tossed in will prevent them from sticking to the pan.

Pan Fried Halloumi, Herby Bulgur & Roasted Veg

400 degrees F is a reliable temperature to roast vegetables on a sheet pan because they end up tender in the middle with lightly browned edges.

Serve the veggies and halloumi with cooked grains (rice, barley, farro) or pasta for a main dish. You can also serve them as a side with a protein.

Store leftovers in an airtight container in the refrigerator up to 3 days. Warm leftovers in a 350-degree F oven or in the microwave. You can also eat them cold in a salad.

Roasted Vegetables With Spinach And Haloumi

Calories: 383 kcal | Carbohydrates: 12 g | Protein: 15 g | Fat: 32 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 16 g | Sodium: 1570 mg | Potassium: 526 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 2552 IU | Vitamin C: 88 mg | Calcium: 626 mg | Iron: 2 mg

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

As mentioned, this is recipe is a good choice for a vegetarian main course that you can serve with barley, couscous or farro. Or stir the veggies and cheese into bowls of pastas like penne or fusilli, which are all short shapes. For a greens, try this Arugula Salad with Lemon Vinaigrette or a classic Italian Chopped Salad.

You can keep leftovers in an airtight container in the fridge up to 3 days. Warm leftovers in a 350-degree F oven or in the microwave. If you want, you can eat them cold in a salad with spinach, arugula or chopped romaine.

No. It’s best not to line the pan with parchment paper or foil. You want the veggies to make direct contact with the hot metal of the baking sheet then they are in the oven. The oil they are tossed in will prevent them from sticking to the pan.

Pan Fried Halloumi, Herby Bulgur & Roasted Veg

400 degrees F is a reliable temperature to roast vegetables on a sheet pan because they end up tender in the middle with lightly browned edges.

Serve the veggies and halloumi with cooked grains (rice, barley, farro) or pasta for a main dish. You can also serve them as a side with a protein.

Store leftovers in an airtight container in the refrigerator up to 3 days. Warm leftovers in a 350-degree F oven or in the microwave. You can also eat them cold in a salad.

Roasted Vegetables With Spinach And Haloumi

Calories: 383 kcal | Carbohydrates: 12 g | Protein: 15 g | Fat: 32 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 16 g | Sodium: 1570 mg | Potassium: 526 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 2552 IU | Vitamin C: 88 mg | Calcium: 626 mg | Iron: 2 mg

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.