Dinner / Mediterranean-inspired

Halloumi Vegetable Tray Bake

Roasted vegetables and halloumi with lemon, herbs, and chickpeas.

15 min prep 35 min cook 4 servings Easy
Roasted vegetables with halloumi

Ingredients

Metric

  • 225 g halloumi
  • 2 peppers, sliced
  • 1 courgette, sliced
  • 1 red onion, sliced
  • 1 can chickpeas, drained
  • 2 tbsp olive oil
  • 1 lemon
  • 1 tsp oregano

US

  • 8 oz halloumi
  • 2 peppers, sliced
  • 1 courgette, sliced
  • 1 red onion, sliced
  • 1 can chickpeas, drained
  • 2 tbsp olive oil
  • 1 lemon
  • 1 tsp oregano

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Method

  1. Heat oven to 220°C / 425°F.
  2. Toss vegetables and chickpeas with oil and oregano.
  3. Roast for 20 minutes.
  4. Add halloumi and turn everything.
  5. Roast until golden.
  6. Finish with lemon juice and herbs.

Substitutions

Main ingredients

feta, firm tofu, chicken pieces

Cooking fat

olive oil, butter, neutral oil

Fresh finish

lemon, vinegar, fresh herbs

Storage and Reheating

  • Refrigerate for up to 3 days; reheat in a hot oven.
  • Cool leftovers promptly and store them covered.
  • Reheat until piping hot before serving.

FAQ

Can I use frozen vegetables?

Yes; roast them separately first so they do not steam the tray.

Can I make this ahead?

Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.