Sheet Pan Halloumi and Roasted Veggies

Name: Sheet Pan Halloumi and Roasted Veggies
Total time: 30 min
Yield: 3 servings
Ingredients: 8 ounces halloumi cheese; 2, mixed colors bell peppers; 1 medium red onion; 1 medium zucchini; 1 cup cherry tomatoes; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Salty halloumi cheese roasted alongside colorful vegetables creates an effortlessly delicious and vibrant one-pan meal.

Mediterranean⏱ 30 min⚠ Contains 1 allergen(s)

✨ High in protein✨ Excellent source of vitamin C✨ Excellent source of calcium

Ingredients

Halloumi cheese8 ounces
Bell peppers2, mixed colors
Red onion1 medium
Zucchini1 medium
Cherry tomatoes1 cup
Olive oil2 tablespoons
Dried oregano1 teaspoon
Salt1/2 teaspoon
Black pepper1/4 teaspoon

Nutrition (per serving, makes 3)

Calories391 kcal

Protein19.3 g

Carbs17 g

Fat29.6 g

Fiber3.8 g

Sugar10 g

Sodium924 mg

Vitamin C142 mg

Iron0.8 mg

Calcium565 mg

Potassium641 mg

Estimated values.

Steps

1Preheat your oven to 400°F (200°C).
2Cut the halloumi into 1/2-inch thick slices. Chop the bell peppers, red onion, and zucchini into bite-sized pieces.
3On a large baking sheet, combine the chopped vegetables, cherry tomatoes, and halloumi.
4Drizzle with olive oil, then sprinkle with dried oregano, salt, and black pepper; toss gently to coat.
5Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and the halloumi is golden brown.