Oh, weeknights! They can be a whirlwind, can’t they? Between work, errands, and trying to squeeze in some ‘me time,’ the last thing anyone wants is a complicated dinner. That’s where the magic of a sheet pan meal truly shines. Today, I’m bringing you a recipe that’s not just easy, it’s bursting with vibrant flavors and textures: my Golden Halloumi & Roasted Mediterranean Veggies!

If you’ve never roasted halloumi, you’re in for a treat. This squeaky, salty cheese transforms in the oven, becoming beautifully golden brown with a slightly crispy exterior and a wonderfully tender, melt-in-your-mouth interior. Paired with sweet bell peppers, tender zucchini, bursting cherry tomatoes, and aromatic red onion, it’s like a mini Mediterranean vacation on your plate. Minimal cleanup, maximum flavor – what more could you ask for?

Ingredients:

• 1 (8.8 oz / 250g) block halloumi cheese, cut into 1/2-inch cubes
• 1 red bell pepper, deseeded and cut into 1-inch pieces
• 1 yellow bell pepper, deseeded and cut into 1-inch pieces
• 1 medium zucchini, quartered lengthwise and sliced into 1/2-inch pieces
• 1 pint (about 2 cups) cherry tomatoes
• 1/2 red onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt (or to taste, halloumi is salty!)
• 1/4 teaspoon black pepper
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion.
3. Drizzle the vegetables with 2 tablespoons of olive oil. Add the dried oregano, dried thyme, garlic powder, salt, and pepper. Toss gently until all the vegetables are evenly coated.
4. Spread the seasoned vegetables in a single layer on the prepared sheet pan.
5. In the same bowl (no need to wash!), add the cubed halloumi cheese. Drizzle with the remaining 1 tablespoon of olive oil and toss gently to coat.
6. Arrange the halloumi cubes evenly amongst the vegetables on the sheet pan. Make sure not to overcrowd the pan; use two if necessary, or roast in batches, to ensure everything roasts rather than steams.
7. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized, and the halloumi is golden brown and softened.
8. Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired.
9. Serve immediately, perhaps with a side of couscous, quinoa, or a fresh green salad. Enjoy your incredibly easy and delicious Mediterranean feast!