Sheet Pan Herb-Roasted Mediterranean Vegetables with Halloumi

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An easy sheet pan of colorful Mediterranean vegetables roasted with garlic and herbs, topped with golden slices of halloumi cheese for a satisfying vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium, cut into 1-inch chunks zucchini, small, cut into 1-inch cubes eggplant, whole cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. On a large sheet pan, toss 1 medium zucchini cut into 1-inch chunks, 1 large red bell pepper cut into 1-inch pieces, 1 small eggplant cut into 1-inch cubes, 1 cup whole cherry tomatoes, and 1 medium red onion cut into wedges with 4 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables in a single layer and roast in the preheated oven for 20 minutes, stirring halfway through for even browning.
  3. Step 3: Remove the pan from the oven, arrange 8 oz sliced halloumi cheese (1/2 inch thick) evenly on top of the vegetables, and return to the oven for another 10 minutes until the halloumi is golden and the vegetables are tender.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh basil over the dish before serving warm as a hearty vegetarian entrée or side.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Herb-Roasted Mediterranean Vegetables with Halloumi take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sheet Pan Herb-Roasted Mediterranean Vegetables with Halloumi?

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 whole cherry tomatoes from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Mediterranean Vegetables with Halloumi?

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 Sheet Pan Herb-Roasted Mediterranean Vegetables with Halloumi 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.

Is Sheet Pan Herb-Roasted Mediterranean Vegetables with Halloumi vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes