Description
This Mediterranean Halloumi Veggie Bake is a vibrant, healthy dish featuring roasted zucchini, yellow squash, red onion, bell peppers, grape tomatoes, and garlic, topped with salty halloumi cheese and a fresh herby sauce made from parsley, lemon juice, and white wine vinegar. The vegetables are roasted to perfection, bringing out their natural sweetness, while the halloumi adds a deliciously squeaky texture. The recipe is quick and easy, perfect for a flavorful vegetarian main or side dish.
Ingredients
Scale
Vegetables
- 1 zucchini, quartered lengthwise and sliced 1/2-inch thick
- 1 yellow squash, quartered lengthwise and sliced 1/2-inch thick
- 1 small red onion, halved and sliced 1/2-inch thick
- 1 bell pepper (red, orange, or yellow), diced 1/2-inch
- 1 ½ cup halved grape tomatoes
- 5 garlic cloves, skin-on
Seasoning and Oil
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Cheese
- 1/2 lb halloumi cheese, cut into 1/2-inch cubes
Herby Sauce
- 1 cup parsley leaves
- Juice of 1 lemon
- 1 tsp white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 to 1/3 cup olive oil
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400 degrees Fahrenheit. On a sheet pan, combine the zucchini, yellow squash, red onions, bell peppers, grape tomatoes, and whole garlic cloves. Toss the vegetables with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to evenly coat.
- Roast the vegetables: Place the sheet pan in the oven and roast the vegetables for 25 minutes. Roast until the vegetables begin to brown and become tender, and the garlic cloves are soft enough to be squeezed out of their skins.
- Prepare the herby sauce: Remove the roasted garlic cloves from their skins and place the soft garlic in a food processor. Add parsley leaves, lemon juice, white wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. With the processor running, slowly drizzle in 1/4 to 1/3 cup olive oil until the sauce is fully combined and emulsified.
- Add halloumi and serve: While the vegetables are still warm, scatter the halloumi cubes over the roasted veggies so they warm slightly but retain their shape. Serve the veggie bake with the herby sauce drizzled on top or on the side for dipping.
Notes
- The halloumi is best added after roasting to preserve its texture and prevent it from melting completely.
- You can substitute other seasonal vegetables like eggplant or mushrooms if desired.
- To make the dish vegan, replace halloumi with a firm tofu or vegan cheese alternative.
- Leftovers can be refrigerated up to 2 days; reheat gently to preserve texture.
- For a more intense garlic flavor, roast the garlic slightly longer until completely soft.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
