Roasted Mediterranean Vegetables and Halloumi
With zucchini, yellow squash, tomatoes, onions and garlic, roasted Mediterranean vegetables and halloumi make an easy vegetarian sheet pan meal.
Servings: 4
Ingredients
For vegetables and halloumi
- 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
For herby sauce
- 1 cup parsley leaves
- Juice of 1 lemon
- 1 teaspoon white wine 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
- Preheat the oven to 400 degrees F.
- 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. Spread into a single layer. Roast for 25 minutes until the vegetables are starting to brown at the edges.
- Toss the vegetables and add the halloumi to the pan. Continue cooking for 10-15 minutes until the cheese is lightly golden. Save the roasted garlic for the sauce.
- For the herby sauce, squeeze the garlic cloves out of their skins into a food processor. Add the parsley, lemon juice, white wine vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Puree the mixture, chopping the parsley leaves. With the motor running, drizzle 1/4-1/3 cup olive oil through the feeder tube until the mixture is fully combined.
- Spoon the sauce onto the vegetables and halloumi on the sheet pan. Gently toss them around to coat everything.
Video
Notes
You can use grape tomatoes or cherry tomatoes.
If you can't find halloumi, you can substitute with feta cheese cut into 1/2-inch cubes.
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.
Nutrition
Calories: 383kcal | Carbohydrates: 12g | Protein: 15g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 1570mg | Potassium: 526mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2552IU | Vitamin C: 88mg | Calcium: 626mg | Iron: 2mg