One-pan Roasted Vegetable And Halloumi Sheet Tray Bake Recipe

Watching golden halloumi form a crispy crust in the oven alongside a spread of colorful roasted vegetables always brightens up my weeknight dinners. This sheet tray bake made its way into my regular dinner line-up after a friend suggested it as a laid-back way to bring plenty of veggies to the table. The combination of savory, slightly salty halloumi and perfectly caramelized vegetables creates a dish that's both hearty and fresh. I love how the flavors mingle as everything cooks; the vegetables become tender and sweet while the halloumi stays beautifully chewy.

This tray bake is especially attractive for its simplicity and flexibility. Everything is arranged on one pan, making cleanup quick and easy. I've found it works well no matter which vegetables are in my fridge. With a basic set of ingredients and no fancy cookware, you can have this meal on the table in under an hour, and it always feels satisfying.

Reasons to Try This Sheet Tray Bake

• No fancy equipment necessary. A basic baking sheet or tray is all you need for this recipe.
• Bright, fresh flavors. Roasting vegetables turns up their natural sweetness, and the halloumi adds a satisfying bite.
• Minimal prep or cleanup. Chop, toss, bake, and dinner is served, with just one tray to wash.
• Customizable for most diets. The recipe is naturally vegetarian and can be tweaked for dairy-free or vegan eaters by swapping out the halloumi.

Ingredients

Here's what I reach for when making this roasted vegetable and halloumi bake:

• 1 block (around 250g) halloumi cheese
• 2 medium red onions
• 2 bell peppers (any color)
• 1 medium zucchini
• 1 medium eggplant
• 2 medium carrots
• 300g cherry tomatoes
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: A handful of fresh basil or parsley for serving
• Optional: Lemon wedges for squeezing over the top

Step-by-Step Instructions

1. Preheat the Oven and Prep Your Tray

Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper to make cleanup even easier. If you don't have parchment, lightly coat the tray with olive oil.

2. Prep the Vegetables

After washing and drying the vegetables, cut the onions into thick wedges, slice the bell peppers into strips, and chop up the zucchini, eggplant, and carrots into bite-sized pieces. Halve the cherry tomatoes to help them caramelize better in the oven. The more shape and size variety you create, the better the texture on the final plate.

3. Arrange Everything on the Tray

Spread all the prepared vegetables across the tray, drizzle on the olive oil, sprinkle over the garlic, oregano, smoked paprika, salt, and pepper. Toss everything well with your hands to make sure the seasoning covers every piece. Give the veggies space so they roast instead of steaming together.

4. Bake the Vegetables

Slide the tray into the hot oven and roast for about 20 minutes. By now, the edges should be browning and the vegetables soften up nicely.

5. Add the Halloumi and Finish Roasting

While the vegetables roast, cut the block of halloumi into thick slices or bite-sized cubes. After 20 minutes, remove the tray, toss the vegetables, and lay the halloumi pieces on top. Return the tray to the oven for another 15-20 minutes, so the halloumi turns golden and crisp at the edges while the veggies caramelize further.

6. Serve Up

When everything is ready, scatter some fresh chopped herbs on top and toss a few lemon wedges onto the tray. A squeeze of lemon brings brightness to the finished dish. Serve it straight from the tray for a relaxed, family-style meal. For presentation, you can also plate portions individually and garnish with extra fresh basil or a drizzle of olive oil.

Handy Tips and Flavor Variations

• Mix up the vegetables depending on season and preference—swap in sweet potatoes, broccoli, cauliflower or mushrooms for a fresh twist.
• For extra flavor, toss the veggies with a spoonful of harissa, red pesto, or your favorite spice blend before baking.
• If you want a more filling meal, add drained canned chickpeas, cooked baby potatoes, or even cooked lentils when you add the halloumi.
• For a vegan option, use tofu or chickpea patties instead of halloumi, tossing them with olive oil and salt before adding to the tray.
• Serve leftovers cold or at room temperature over cooked grains or salad greens for a satisfying lunch the following day.
• If you like some heat, scatter sliced chili or a pinch of crushed red pepper flakes over everything before roasting. Try drizzling tahini sauce over the finished tray for extra creaminess.

Some enjoy adding nuts or seeds to the tray in the last 5 minutes of roasting for crunch and extra flavor. Toasted pumpkin seeds or pine nuts work very well. You could also drizzle honey over the halloumi before serving to balance the salty bite with some sweetness.

Common Questions

Q: Can I make this sheet tray bake in advance?

Yes, you can roast the vegetables ahead of time and keep them chilled. When you're ready to eat, arrange everything on the tray with the halloumi and bake for 15 to 20 minutes, until the cheese is golden and everything is thoroughly warmed through.

Q: Does halloumi melt or stay firm when roasted?

Halloumi holds its shape and develops a crisp edge when roasted. It softens a little but does not melt like mozzarella, making it perfect for baking alongside vegetables.

Q: How should I store and reheat leftovers?

Once cooled, leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in a hot oven for about 10 minutes or in a nonstick skillet over medium heat until hot. The vegetables and halloumi can also be enjoyed cold in salads or wraps.

Q: What can I serve with this meal?

This tray bake works well as a main dish, but crusty bread, cooked quinoa, or a scoop of hummus on the side fit nicely. For extra protein, sprinkle toasted seeds or nuts over the finished bake.

Share Your Twist on Tray Bake Dinners

I'm always excited to see how creative people can get with simple recipes like this. If you give this onepan roasted vegetable and halloumi sheet tray bake a try, I’d love to know which vegetables or special touches you use. Simple, wholesome, and always crowdpleasing—this dish makes weeknight meals easier and tastier for me. Jump in and try your version tonight; you may stumble upon a new favorite combination!