Description
This Sheet Pan Halloumi and Vegetables recipe offers a deliciously crispy, salty halloumi cheese paired with vibrant roasted vegetables. Perfectly balanced with a flavorful cilantro and spice drizzle, this easy sheet pan dinner is both hearty and healthy, ideal for a quick weeknight meal.
Ingredients
Scale
Halloumi and Vegetables
- 1 8oz package halloumi cheese, sliced into 1/2" slices
- 1 large bell pepper, chopped into 1" pieces
- 2 cups broccoli florets
- 1/2 cup chopped red onion
Sauce
- 3 tablespoons olive oil
- 1/2 cup cilantro leaves
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and halloumi.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Arrange Vegetables and Halloumi: Place the chopped bell pepper and broccoli florets on one baking sheet, and arrange the sliced halloumi along with the chopped red onion on the second baking sheet.
- Bake: Put both sheets in the oven and bake for 12 minutes. Afterward, flip the vegetables and halloumi slices to ensure even cooking and continue baking for an additional 5 minutes.
- Broil for Crispiness: Switch the oven setting to broil, and cook for 2-3 minutes until the halloumi turns golden brown and crispy on the edges.
- Make Sauce: While halloumi and vegetables are cooking, blend together the olive oil, cilantro leaves, paprika, cumin, and a pinch of salt until smooth and well combined.
- Serve: Remove the baking sheets from the oven, drizzle the blended sauce over the halloumi and roasted vegetables, then serve immediately.
Notes
- For perfectly crispy halloumi, make sure to broil at the end of baking.
- Adjust the level of spices in the sauce to your preference for more or less heat.
- Any sturdy vegetables like zucchini or cherry tomatoes can be added or substituted for variety.
- This dish pairs well with warm pita bread or a side of couscous for a fuller meal.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 695
- Sugar: 6.8 g
- Sodium: 1437.4 mg
- Fat: 57.7 g
- Saturated Fat: 27.1 g
- Unsaturated Fat: approx. 30 g
- Trans Fat: 0 g
- Carbohydrates: 15.1 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 99.6 mg
