Sheet Pan Halloumi and Veggie Bake Recipe

If you love simple, flavorful meals that practically make themselves, then you’re going to be obsessed with this Sheet Pan Halloumi and Veggie Bake Recipe. It’s one of those dishes I go back to when I want something satisfying and healthy without spending hours in the kitchen. Crispy, golden halloumi pairs beautifully with roasted veggies and a zesty cilantro sauce that just ties everything together. Trust me, once you try it, this will become one of your go-to easy dinners!

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Ingredients You’ll Need

Each ingredient in this Sheet Pan Halloumi and Veggie Bake Recipe plays a vital role. The halloumi cheese is the star, providing a salty, squeaky texture that crisps up like a dream, while the mix of veggies adds color and wholesome goodness. I recommend using fresh, bright produce to get the best flavor and texture.

• Halloumi cheese: Look for a good-quality block that holds up well to grilling or roasting—it doesn’t melt and crisps beautifully.
• Bell pepper: Choose any color you like; red or yellow peppers add a lovely sweetness once roasted.
• Broccoli florets: Fresh and firm florets roast to a tender-crisp bite that contrasts nicely with halloumi.
• Red onion: Adds a subtle sweetness and depth when roasted.
• Olive oil: Use extra virgin for the sauce for its rich, peppery notes.
• Cilantro leaves: Fresh cilantro is essential—frozen just won’t hit the same.
• Paprika: Adds a smoky warmth that brightens the sauce.
• Cumin: Grounds the sauce with earthy spice, complementing the halloumi.
• Salt: Adjust to taste, but be mindful since halloumi is naturally salty.

Variations

One thing I love about this Sheet Pan Halloumi and Veggie Bake Recipe is how flexible it is. You can easily customize it based on whatever veggies you have on hand or any flavor twists you want to try. Don’t hesitate to make it your own!

• Spice it up: I once added a pinch of chili flakes to the cilantro sauce for a pleasant kick—totally delicious!
• Swap veggies: Zucchini, cherry tomatoes, or even carrots work beautifully roasted alongside halloumi.
• Make it vegan: Try using firm tofu or a plant-based cheese alternative, though the unique halloumi crispiness is tough to beat.
• Add nuts: Toasted pine nuts sprinkled on top add a fabulous crunch and nuttiness.

How to Make Sheet Pan Halloumi and Veggie Bake Recipe

Step 1: Prep Your Oven and Pans

Begin by preheating your oven to 400°F (about 200°C). While it heats, line two baking sheets with parchment paper—this helps prevent sticking and makes cleanup way easier. You’ll want one pan for the veggies and one for the halloumi, so they cook evenly and you can broil the cheese separately for that ultimate crispy finish.

Step 2: Arrange Your Veggies and Halloumi

Place your chopped bell pepper and broccoli florets on one baking sheet. On the other sheet, arrange the halloumi slices along with your chopped red onion. Keeping them separate lets you broil just the cheese without burning the veggies. Drizzle the veggies lightly with olive oil and a pinch of salt to draw out natural sweetness while roasting.

Step 3: Bake and Flip

Pop both pans in the oven and roast for about 12 minutes. After that, flip the veggies and halloumi to ensure even cooking and continue baking for another 5 minutes. This step helps get the edges nice and caramelized.

Step 4: Broil for Crispy Halloumi

Now, crank your oven to broil. Slide the pan with the halloumi and onions under the broiler for 2-3 minutes until you see that gorgeous golden crust forming. Keep a close eye here because it can go from perfect to burnt quickly. That’s the magic step that makes the halloumi irresistibly crispy.

Step 5: Whip Up the Sauce and Serve

While the cheese broils, blend olive oil, fresh cilantro, paprika, cumin, and a pinch of salt until smooth and vibrant. Once your veggies and halloumi are out of the oven, drizzle this sauce all over. It adds a fresh, bright finish that really brings the whole dish together. Serve warm and get ready for some serious compliments!

How to Serve Sheet Pan Halloumi and Veggie Bake Recipe

Garnishes

I love finishing this sheet pan dinner with a squeeze of fresh lemon juice and a sprinkle of extra cilantro leaves. Sometimes, I add toasted pumpkin seeds for crunch or a few chili flakes if I’m craving a bit of heat. These simple garnishes make the dish feel even more vibrant and inviting.

Side Dishes

Some of my favorite sides to pair with the Sheet Pan Halloumi and Veggie Bake Recipe include warm pita bread, a light quinoa salad, or even a dollop of plain Greek yogurt on the side to balance the spice and saltiness. These additions make for a well-rounded, satisfying meal.

Creative Ways to Present

For a dinner party, I’ve served this dish plated on a large wooden board surrounded by bowls of garnishes like olives, hummus, and fresh herbs. It turns into a colorful, interactive feast that everyone loves digging into. The vibrant colors of the veggies and halloumi become a beautiful centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually separate the halloumi from the veggies to preserve that crispy texture of the cheese, reheating them just before serving.

Freezing

I don’t typically freeze halloumi and roasted veggies because the texture changes a bit after thawing. But if you need to, freeze portions without sauce in a freezer-safe container, and know that reheating gently will yield the best results.

Reheating

The trick to reheating this dish is to use your oven or a toaster oven instead of the microwave, so the halloumi can regain its crispiness. Heat at 350°F for about 10 minutes, keeping an eye so the veggies don’t dry out. Drizzle a little extra olive oil before reheating to keep things moist and delicious.

FAQs

Final Thoughts

I absolutely love how this Sheet Pan Halloumi and Veggie Bake Recipe manages to be both comforting and fresh. It’s perfect for busy weeknights when you want something delicious without fuss, and yet impressive enough to serve friends or family. Once you get the hang of the broiling step—and trust me, it’s easier than it sounds—you’ll find yourself making this recipe again and again. So go ahead, give it a try and enjoy a little crispy, cheesy, veggie-packed magic in your life.

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