Sheet Pan Halloumi and Vegetables with Lemon Herb Dressing
Sheet Pan Halloumi and Vegetables with Lemon Herb Dressing
This vibrant sheet pan dinner brings together squeaky halloumi cheese, colorful bell peppers, red onion, zucchini, and cherry tomatoes, all roasted to tender perfection. The halloumi develops a delightful golden crust while the vegetables soften and sweeten. A bright, zesty lemon and herb dressing, featuring fresh parsley, mint, and a touch of garlic, is drizzled over the top just before serving, adding a refreshing finish. It's a complete, satisfying meal that requires minimal cleanup, making it ideal for weeknights. The combination of salty halloumi, roasted vegetables, and the herbaceous dressing creates a harmonious and flavorful experience in the "Pellets & Veggies" category that is both healthy and incredibly delicious, proving that simple ingredients can create extraordinary dishes.
- Preparation time
- 20 min
- Cooking time
- 30 min
- Total time
- 50 min
- Servings
- 4
Instructions
Preparation
- 1Preheat oven to 400°F (200°C).
- 2In a large bowl, combine the cubed halloumi, bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with 3 tablespoons of olive oil, salt, and pepper. Toss gently to ensure all ingredients are evenly coated.
- 3Spread the seasoned halloumi and vegetables in a single layer on a large sheet pan.
Cooking and Dressing
- 1Roast for 25-30 minutes, or until the halloumi is golden brown and the vegetables are tender. Flip halfway through cooking for even browning.
- 2While the vegetables are roasting, prepare the lemon herb dressing: In a small bowl, whisk together the fresh lemon juice, lemon zest, chopped parsley, chopped mint, minced garlic, and 2 tablespoons of olive oil. Season with a pinch of salt and pepper to taste.
- 3Once roasted, remove the sheet pan from the oven. Transfer the halloumi and vegetables to a serving platter or individual plates.
- 4Drizzle generously with the lemon herb dressing just before serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 28 g
- Carbs
- 34 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 28 g |
| Carbs | 34 g |
Tips
- Patting dry halloumi before cubing ensures better browning and a crisper texture during roasting.
- Spread vegetables in a single layer on the sheet pan; overcrowding steams them instead of browning.
- Serve immediately while the halloumi is warm and squeaky, as its texture changes when cooled.