Name: Sheet Pan Halloumi with Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 8oz package halloumi cheese, sliced into 1/2” slices; 1 large bell pepper, chopped into 1” pieces; 2 cups broccoli florets; 1/2 cup chopped red onion; 3 tablespoons olive oil; 1/2 cup cilantro leaves; 1/4 teaspoon paprika; 1/4 teaspoon cumin; Pinch of salt

If you’re looking for a dinner that’s simple, satisfying, and totally delicious, you’re going to want to try this Sheet Pan Halloumi with Roasted Vegetables Recipe. I absolutely love how the crispy, salty halloumi pairs with vibrant roasted veggies, and the best part? It all comes together on just one or two sheet pans with minimal fuss. Trust me, once you try it, you’ll see why this has become one of my go-to meals for busy weeknights or casual weekend dinners.

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Why You’ll Love This Recipe

Simple and Quick: This comes together in about 30 minutes with minimal prep and cleanup.
Flavor-Packed: Crispy halloumi and smoky roasted veggies get a bright, herby drizzle that ties everything together beautifully.
Versatile and Healthy: You can swap veggies or add your favorite spices to fit your mood or diet.
Crowd-Pleaser: Whether it’s a family dinner or casual guests, this dish always gets compliments.

A white plate holds a colorful meal with four main layers: at the bottom there are grilled golden-brown halloumi cheese slices with slightly crispy edges, topped by bright green roasted broccoli pieces on one side, orange roasted bell pepper chunks on the other, and in the center several curled soft purple-red onion slices. A light drizzle of green sauce adds a fresh look, and the plate sits on a white marbled surface with a pink cloth nearby. A small white bowl filled with more green sauce is placed next to the plate, along with a small white dish containing extra purple onion slices. photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Halloumi with Roasted Vegetables, easy vegetarian dinner, healthy sheet pan recipes, baked halloumi recipes, quick vegetable side dishes

Ingredients You’ll Need

Each ingredient here plays a role in making this dish shine. The halloumi gets delightfully crispy, while the vegetables roast to tender perfection. Be sure to choose fresh, firm halloumi and colorful veggies for the best flavor and texture.

Flat lay of a stack of rectangular half-inch thick halloumi cheese slices, a large bright red bell pepper chopped into one-inch pieces, a small mound of fresh green broccoli florets, a small pile of chopped deep purple red onion, a few sprigs of fresh green cilantro leaves, a small white ceramic bowl filled with golden olive oil, a tiny white ceramic bowl holding bright red paprika powder, and a tiny white ceramic bowl with earthy brown cumin powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sheet Pan Halloumi with Roasted Vegetables, easy vegetarian dinner, healthy sheet pan recipes, baked halloumi recipes, quick vegetable side dishes

Halloumi cheese: Look for an 8-ounce block that’s firm. Slice into half-inch thick pieces to achieve that perfect crispy crust.
Bell pepper: Choose any color you like—red, yellow, or orange add sweetness and vibrant color.
Broccoli florets: Fresh is best here; smaller florets roast more evenly and get nicely caramelized.
Red onion: Adds a mild sweetness when roasted and pairs beautifully with the savory halloumi.
Olive oil: Use good quality extra virgin olive oil for a rich, fruity flavor in the cilantro sauce and veggies.
Cilantro leaves: Fresh cilantro brightens the dish and adds a refreshing herbal note.
Paprika: A subtle smoky depth that complements the roasted veggies and cheese.
Cumin: Adds earthiness and warmth—just a pinch goes a long way.
Salt: A pinch to balance the flavors; be mindful since halloumi is already salty.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Sheet Pan Halloumi with Roasted Vegetables Recipe is. I often swap vegetables based on what I have in the fridge or what’s in season, and you can tweak the spices to keep it fresh and exciting.

Vegetable swaps: Try swapping broccoli for cauliflower or asparagus; zucchini works great too. I once made it with sweet potatoes for a heartier dinner, and it was a hit!
Spice variations: Add a pinch of chili flakes if you like heat, or experiment with za’atar for a Middle Eastern twist.
Herb alternatives: Parsley or basil can replace cilantro if you’re not a fan or want to change up the flavor.
Make it vegan: While halloumi is delicious, you can try firm tofu marinated in lemon and smoked paprika for a vegan version I’ve experimented with.

How to Make Sheet Pan Halloumi with Roasted Vegetables Recipe

Step 1: Prep Your Oven and Vegetables

Preheat your oven to 400°F (about 200°C). While it warms up, line two baking sheets with parchment paper—this helps prevent sticking and makes cleanup a breeze. Chop your bell pepper into 1-inch pieces, and make sure your broccoli florets are bite-sized for even roasting. Spread the peppers and broccoli evenly on one pan; this way, they get that perfect caramelization without overcrowding.

Step 2: Arrange the Halloumi and Onions

Slice your halloumi into ½ inch slices, then arrange them and the chopped red onion on the second baking sheet. The key here is to give everything some breathing room so they roast rather than steam. Once everything is prepped, pop both pans into the oven.

Step 3: Roast, Flip, and Broil

Bake the veggies and halloumi for 12 minutes, then flip all pieces over—this ensures even browning. Continue roasting for another 5 minutes. After this, switch your oven to broil and cook the halloumi for 2-3 minutes until it’s golden and crispy on top. Keep a close eye during broiling; halloumi can go from perfect to burnt in a blink!

Step 4: Make and Drizzle the Cilantro Sauce

While everything roasts, blend together olive oil, fresh cilantro, paprika, cumin, and a pinch of salt to make a fresh, vibrant sauce. When the halloumi and veggies come out of the oven, drizzle this sauce generously over the top. It’s the final touch that really brings all the flavors together.

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Pro Tips for Making Sheet Pan Halloumi with Roasted Vegetables Recipe

Dry Your Halloumi: Patting the halloumi dry before slicing helps it crisp up beautifully without sticking.
Watch the Broil: Broiling halloumi too long can make it rubbery, so keep a close eye during those last few minutes.
Don’t Crowd the Pan: Giving your vegetables space means they roast instead of steam, which really enhances their natural sweetness.
Use Fresh Herbs: Fresh cilantro in your sauce makes a big difference—frozen just won’t give you that bright pop of flavor.

How to Serve Sheet Pan Halloumi with Roasted Vegetables Recipe

A white plate on a white marbled surface holds a fresh, colorful meal with four main layers. The top layer features golden brown, grilled cheese slices with a slightly crispy texture and green herb sauce drizzled on top. Below and to the left, there are bright orange roasted squash cubes with the same green herb sauce. The plate also has a layer of green roasted broccoli with some browned edges, and a small pile of sliced purple-red onions in the center adding a pop of color. A pink cloth napkin is placed nearby, along with some fresh cilantro leaves and a small white bowl filled with green herb sauce. Photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Halloumi with Roasted Vegetables, easy vegetarian dinner, healthy sheet pan recipes, baked halloumi recipes, quick vegetable side dishes

Garnishes

I love adding a sprinkle of toasted pine nuts or pumpkin seeds for some crunch and nuttiness. A squeeze of fresh lemon juice right before serving brightens everything up and balances the richness of the halloumi. Sometimes I throw on a few extra fresh cilantro leaves to make it look as good as it tastes.

Side Dishes

This recipe stands perfectly on its own for a light meal, but if you want to make it more substantial, I recommend serving it alongside fluffy couscous, quinoa, or even warm pita bread. A crisp green salad with a lemony dressing pairs beautifully, cutting through the richness.

Creative Ways to Present

For special occasions, I like to arrange the halloumi and veggies on a large wooden board, garnished with vibrant herbs and edible flowers when I can find them. It’s a lovely, communal way to serve and always sparks conversation around the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The halloumi stays surprisingly good, but it’s best to keep the sauce separate until you’re ready to eat, so the veggies don’t get soggy.

Freezing

While I don’t typically freeze halloumi and roasted veggies because the texture can change, you can freeze them if you’re careful. Freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.

Reheating

The best way I’ve found to reheat leftovers is in a hot oven (about 375°F) for 10-15 minutes to get a little crispiness back. Avoid the microwave if you can, since it tends to make halloumi rubbery and veggies mushy.

FAQs

Can I use a different cheese instead of halloumi in this recipe?

Halloumi is ideal because it holds its shape and crisps up nicely when roasted and broiled. If you can’t find it, try a firm, grilling cheese like paneer or queso blanco, but keep in mind the texture and saltiness may vary. Softer cheeses won’t work well for roasting on a sheet pan.
What vegetables work best with this sheet pan recipe?

Bell peppers, broccoli, and red onions are great because they roast evenly and complement halloumi’s flavor. You can also use zucchini, asparagus, cauliflower, or cherry tomatoes—just adjust cooking times accordingly so everything finishes perfectly.
Is this recipe suitable for meal prep?

Absolutely! This Sheet Pan Halloumi with Roasted Vegetables Recipe meal preps well and tastes great reheated. Just keep the cilantro sauce separate until serving to keep the veggies fresh.
How do I prevent halloumi from sticking to the pan?

Using parchment paper on your baking sheet is key. Also, drying the halloumi slices before roasting helps reduce sticking. You can also brush the slices lightly with olive oil for extra crispness and less sticking.

Final Thoughts

This Sheet Pan Halloumi with Roasted Vegetables Recipe has become a staple in my house because it strikes that perfect balance between easy, healthy, and absolutely delicious. I love how the crispy halloumi and tender roasted veggies come together in just one meal without much fuss. If you’re after a recipe that impresses without stressing you out, you’ve got to give this one a try—I think you’ll enjoy it as much as my family does!