Description
Sheet Pan Halloumi and Vegetables is a quick and flavorful oven-baked dish featuring crispy halloumi cheese paired with vibrant roasted bell peppers, broccoli, and red onion. Enhanced with a zesty cilantro-spiced drizzle, this easy sheet pan meal is perfect for a healthy and satisfying dinner.
Ingredients
Scale
Cheese and Vegetables
- 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
Seasoning and Sauce
- 3 tablespoons olive oil
- 1/2 cup cilantro leaves
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to ensure it’s hot and ready for roasting the vegetables and cheese.
- Prepare Baking Sheets: Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Arrange Vegetables: Spread the chopped bell pepper and broccoli florets evenly on one baking sheet.
- Arrange Halloumi and Onion: On the second baking sheet, place the sliced halloumi cheese and chopped red onion spaced apart to allow even cooking.
- First Bake: Bake both pans in the preheated oven for 12 minutes to start roasting the vegetables and warming the halloumi.
- Flip and Continue Baking: Flip the vegetables and halloumi to ensure even cooking and bake for an additional 5 minutes.
- Broil for Crispiness: Change the oven setting to broil and cook for 2-3 minutes, watching closely until the halloumi turns golden brown and crispy on the edges.
- Make the Sauce: While the food is baking, blend together olive oil, cilantro leaves, paprika, cumin, and salt to taste until smooth and emulsified.
- Drizzle and Serve: Remove the pans from the oven and drizzle the prepared cilantro-spiced sauce evenly over the crispy halloumi and roasted vegetables. Serve immediately.
Notes
- Use parchment paper to prevent the halloumi and vegetables from sticking to the pan and to simplify cleanup.
- Keep a close eye during broiling to avoid burning the halloumi; it should be golden and crispy.
- This recipe can be easily doubled for larger gatherings by using extra baking sheets.
- For added flavor, consider adding a squeeze of fresh lemon juice to the cilantro sauce before drizzling.
- The dish pairs well with warm pita bread or a side of quinoa for a more substantial meal.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 695
- Sugar: 6.8 g
- Sodium: 1437.4 mg
- Fat: 57.7 g
- Saturated Fat: 27.1 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 15.1 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 99.6 mg
