Roasted Vegetables and Halloumi is a vibrant, one-pan vegetarian dish packed with Mediterranean flavour and colour. This easy traybake delivers golden, caramelised veg and warm, salty cheese in under 30 minutes.
Roasted Vegetables and Halloumi is a quick midweek vegetarian traybake that brings bold flavours straight to your table. This easy halloumi and Mediterranean veg traybake combines vibrant colours and a savoury flavour in one simple pan.
Are you wondering how to bake halloumi with veg? This Roasted Vegetables and Halloumi is a one-pan vegetarian halloumi dinner that takes the stress out of evening cooking. My recipe for vegetarian tray bake packs in plenty of seasonal veg and salty halloumi for a vibrant summer dinner ready in 30 minutes. It is a fresh and healthy option that still feels incredibly comforting. You can easily adapt this Mediterranean vegetable traybake by throwing in whatever vegetables need using up in your fridge, making it an incredibly versatile base recipe.
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What is Halloumi Cheese?
Halloumi is a unique, semi-hard brined cheese originating from Cyprus, famous for its high melting point and satisfyingly squeaky texture. Traditionally, it is made from a mixture of goat's and sheep's milk, though some modern supermarket varieties also blend in cow's milk.
If you are usually hesitant about those types of dairy, there is absolutely no need to worry here. It does not have that odour that goats or sheep cheese might have, on the contrary - it is really nice and pleasant. Instead, it delivers a mild, deliciously salty, and savoury flavour that becomes wonderfully pillowy and comforting when roasted in the oven. Halloumi is available in grocery stores on the shelves with other cheeses, sometimes called as "Cypriot Grilling Cheese".
Mediterranean Baked Veg Ingredients:
Here is what you need for Roasted Vegetables and Halloumi:
- Courgette – softens beautifully during roasting and develops caramelised edges.
- Cherry tomatoes on the vine – add sweetness and keep the tray juicy.
- Red onion – brings depth and a slightly sweet savoury flavour when baked.
- Bell peppers – add vibrant colours and a soft, roasted texture.
- Chickpeas – boost protein and make this a filling vegetarian traybake recipe.
- Thick-sliced halloumi cheese – gives that salty cheese bite with a golden brown crust.
- Olive oil – helps everything roast evenly and supports caramelising.
- Fresh parsley – adds a fresh and healthy finish.
- Garlic – lifts the whole dish with warmth and aroma.
- Dried marjoram, thyme, oregano, parsley – classic Mediterranean baked veg seasoning.
You can also try adding smoked paprika, chilli flakes, or a pinch of cumin for a deeper flavour. A squeeze of lemon at the end works well too.
Instructions - How to Make Halloumi and Veg Bake
This is a very easy recipe. You just need to prepare the ingredients and then the oven will do its job, making this a perfect one-pot, or rather, one-pan meal.
- Step 1: Preheat the oven to 190°C (370°F). In a large bowl, mix olive oil with marjoram, thyme, oregano, parsley, salt and pepper. Add courgettes, onions, peppers, chickpeas and garlic, then toss well until evenly coated.
- Step 2: Spread everything onto a large sheet pan in an even layer. Place the halloumi slices into the same bowl to coat them in the remaining herby oil, then set aside. Roast the vegetables for 15 minutes.
- Step 3: Remove the tray, give everything a good stir, then add the halloumi slices on top along with the cherry tomatoes. Return to the oven and roast for another 15 minutes.
- Step 4: Take the tray out once everything is golden brown with caramelised edges. Serve immediately with fresh parsley scattered over the top.
How to Serve and How to Store Roasted Vegetables and Halloumi
This halloumi and veg bake is a highly versatile vegetarian traybake recipe. You can serve your Roasted Vegetables and Halloumi directly from the pan alongside warm flatbreads, crusty sourdough, or a bowl of fluffy quinoa to soak up the juices. It is a fantastic gluten-free Mediterranean traybake when served on its own or with a simple side of rice. If you want to add more protein to this dish, the good idea to pair it with turkey, salmon or chicken.
To store leftovers, let the dish cool completely and place it in an airtight container in the fridge for up to three days. Reheating is best done in an air fryer or a hot oven for a few minutes, which brings the crisp edges back to the cheese without making the vegetables too soft.
Top Tips for the Best Vegetarian Traybake Recipe
- These roasted Mediterranean vegetables will be your new favorite vegetarian sheet pan recipe. It requires almost no active cooking time, letting the oven do the heavy lifting. The high heat brings out the natural sugars in the red onion and bell peppers. You end up with a rich, complex flavour profile with minimal effort.
- Do not skip coating the cheese in the leftover herb oil from the bowl. The residual olive oil helps the thick-sliced halloumi cheese achieve that beautiful golden brown colour. The dried herbs cling to the outside, building a savoury crust. This small step makes a massive difference in the final taste.
- The timing of adding halloumi is important. If added too early, it can become overly firm and lose its soft centre. Adding it halfway ensures a crisp outside and tender inside. This step is key when learning how to bake halloumi with veg. It keeps the texture balanced.
- Cutting vegetables evenly matters more than most people think. If your courgette, peppers and onion are different sizes, they will cook unevenly. Smaller pieces may burn while larger chunks stay undercooked. Keep everything similar in size to ensure even roasting. This helps achieve those desirable caramelised edges.
- Tomatoes should go in later to keep their shape. Adding them at the start can make them collapse too much and release excess liquid. By adding them halfway, you get juicy tomatoes that still hold form. This keeps the tray vibrant and not watery. It also enhances the overall flavour balance.
- Chickpeas add more than just bulk. They soak up the herby oil and become slightly crisp during baking. This adds texture and makes the dish more filling. It also turns this into a proper one-pan vegetarian halloumi dinner. Rinse and dry them well before using.
- Herbs build the Mediterranean profile. Using marjoram, thyme, oregano and parsley gives depth without overpowering the vegetables. These dried herbs work well during roasting because they hold up to heat. Fresh parsley at the end adds brightness. This combination defines a Mediterranean vegetable traybake.
- Serve immediately for best results. Halloumi loses its ideal texture as it cools. While still tasty, it becomes firmer over time. Reheating in the oven helps restore some of that texture. Avoid microwaving if possible.
FAQ
Can I use a different type of cheese?
While feta or paneer can be roasted, halloumi is uniquely suited for this due to its high melting point. It holds its shape beautifully and develops caramelised edges without melting into a puddle. If you must substitute, a firm paneer is the closest textural match. However, you will lose that distinct salty cheese flavour.
Do I need to peel the courgettes for this Roasted Vegetables and Halloumi Recipe?
There is no need to peel the courgettes for this bake. The skin provides necessary structure, preventing the chunks from collapsing during roasting. It also adds a nice pop of dark green to the vibrant colours of the dish. Just give them a good wash before you start chopping.
Is this recipe good for meal prep?
Yes, this makes an excellent lunch for the following days. Keep in mind that the cheese will become firm when stored in the fridge. You will need to reheat the portions in a microwave or oven to soften the cheese again. The vegetables actually taste better the next day as the flavours meld.
Can I freeze the leftovers?
Freezing this Roasted Vegetables and Halloumi dish is not recommended at all. Courgettes hold a massive amount of water and will become completely mushy upon defrosting. The texture of the cheese also degrades significantly in the freezer. It is best enjoyed fresh or kept in the fridge for short-term storage.
Can I add other vegetables to my Roasted Vegetables and Halloumi tray?
Absolutely, this recipe is highly adaptable to whatever you have on hand. Aubergine cubes, broccoli florets, or even asparagus spears work brilliantly. Just be mindful of cooking times and cut denser vegetables slightly smaller. This ensures everything finishes roasting at the exact same time.
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Pairing
These are my favorite dishes to serve with Halloumi and veg bake:
Roasted Vegetables and Halloumi
Roasted Vegetables and Halloumi is a vibrant, fuss-free meal that brings bold flavours to your table. This single-pan dish combines tender courgettes, crisp peppers, and thick slices of salty cheese. It is perfect for a satisfying weeknight dinner.
Ingredients
- 2 small courgettes
- 1–2 red onions
- 2 red peppers (or mixed colours)
- 5 garlic cloves
- 1 can chickpeas (400 g / 14 oz), drained and rinsed
- 300 g cherry tomatoes on the vine (10.5 oz)
- 250 g halloumi cheese (8.8 oz)
- 3 tablespoon olive oil (45 ml)
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Salt and pepper
Instructions
- Preheat the oven to 190°C (370°F). In a large bowl, mix olive oil, dried herbs, salt and pepper until combined.
- Add chopped courgettes, sliced onions, peppers, chickpeas and smashed garlic to the bowl. Toss everything well so all pieces are coated evenly.
- Spread the mixture onto a large baking tray in a single layer. Place halloumi slices into the same bowl to coat in remaining oil and herbs, then set aside. Roast the vegetables for 15 minutes.
- Remove the tray, stir the vegetables, then place halloumi slices on top and add the cherry tomatoes. Return to the oven and roast for another 15 minutes until golden and slightly crisp.
- Remove from the oven and serve immediately with fresh parsley on top.
Notes
Use a large tray to avoid overcrowding and ensure proper roasting.
Add halloumi halfway through cooking for the best texture.
Cut vegetables evenly for consistent cooking.
Serve immediately while the halloumi is warm and soft.
Reheat in the oven rather than microwave for better texture.
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