Herbed Halloumi & Roasted Vegetable Skillet

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Crispy halloumi cheese with caramelized veggies and a zesty lemon-herb finish, perfect for a light yet satisfying meal. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, pairs halloumi cheese, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 8 oz, sliced 1/2-inch thick halloumi cheese
• 1 medium, sliced 1/4-inch thick zucchini
• 1, sliced into strips red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp, chopped fresh oregano
• 1, zested and juiced lemon
• 1/2 tsp sumac

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15 minutes until edges are golden.
2. Step 2: While veggies roast, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add halloumi slices and cook for 2-3 minutes per side until golden brown and crispy.
3. Step 3: Transfer roasted veggies to the skillet with halloumi. Sprinkle with lemon zest, sumac, and 1 tbsp chopped oregano. Toss gently for 1 minute until fragrant.
4. Step 4: Squeeze fresh lemon juice over the top, add remaining oregano, and serve immediately while hot and crispy.