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Roasted Mediterranean Vegetables and Halloumi

A colorful and tasty dish packed with fiber and protein, perfect for meal prep or a satisfying lunch or dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Healthy Meal, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 each zucchini, quartered lengthwise and sliced 1/2-inch thick
  • 1 each yellow squash, quartered lengthwise and sliced 1/2-inch thick
  • 1 small red onion, halved and sliced 1/2-inch thick
  • 1 each bell pepper (red, orange, or yellow), diced 1/2-inch
  • 1.5 cups halved grape tomatoes
  • 5 cloves garlic, skin-on
For roasting
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 pound halloumi cheese, cut into 1/2-inch cubes
For the herby sauce
  • 1 cup parsley leaves
  • 1 each juice of lemon
  • 1 teaspoon white wine vinegar
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25-0.33 cup olive oil
For serving
  • 2 cups cooked grains (i.e., barley, quinoa, farro, couscous)

Method
 

Preparation
  1. Preheat the oven to 400 degrees F.
  2. On a sheet pan, toss the zucchini, yellow squash, red onions, bell peppers, grape tomatoes, and garlic with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Spread the mixture into a single layer.
Roasting
  1. Roast the vegetables for 25 minutes until they are starting to brown at the edges.
  2. Toss the vegetables and add the halloumi to the pan. Continue cooking for another 10-15 minutes until the cheese is lightly golden. Make sure to save the roasted garlic for the sauce.
Making the herby sauce
  1. Squeeze the garlic cloves out of their skins into a food processor. Add the parsley, lemon juice, white wine vinegar, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Puree the mixture while chopping the parsley leaves.
  2. With the motor running, drizzle 1/4-1/3 cup of olive oil through the feeder tube until the mixture is fully combined.
Serving
  1. Spoon the herby sauce over the roasted vegetables and halloumi on the sheet pan. Gently toss everything around to coat.

Notes

For a balanced meal, serve over cooked grains like quinoa or couscous. Great for meal prep and can be enjoyed warm or at room temperature.