Herb-Roasted Vegetable & Halloumi Sheet Pan
A vibrant Mediterranean-inspired dinner with caramelized vegetables and crispy halloumi, ready in 30 minutes with minimal cleanup. This mediterranean-inspired vegetarian ready in about 40 minutes pairs cut into 1-inch chunks zucchini, cut into 1-inch chunks bell peppers, pint cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch chunks zucchini
- 1 lb, cut into 1-inch chunks bell peppers
- 1 medium, cut into 1-inch chunks red onion
- 1 pint cherry tomatoes
- 8 oz, cut into 1/2-inch thick slices halloumi cheese
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss 1 lb zucchini chunks, 1 lb bell pepper chunks, 1 medium red onion chunks, and 1 pint cherry tomatoes with 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 3: Spread vegetables in a single layer on the prepared baking sheet and roast for 20 minutes, stirring once halfway, until vegetables are tender and slightly caramelized at the edges.
- Step 4: Remove baking sheet from oven, arrange 8 oz halloumi slices on top of vegetables, and return to oven for 5 minutes until halloumi is golden and crispy on edges, then sprinkle with 1 tsp sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable & Halloumi Sheet Pan take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Vegetable & Halloumi Sheet Pan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pint cherry tomatoes from drying out.
Can I substitute ingredients in Herb-Roasted Vegetable & Halloumi Sheet Pan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Vegetable & Halloumi Sheet Pan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Vegetable & Halloumi Sheet Pan?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
