Sheet Pan Halloumi and Vegetables

It’s sheet pan  season here on How To Eat. #can’tstopwon’tstop

Why? Why are we so obsessed with meals made completely and entirely on a sheet pan.

One pan! One pan people! That means virtually no clean up. All you have to do is roll up that piece of parchment and voila! You are done like dinner.

They are mostly hands off. Once the food goes in the oven you are free to do other things. Like clean your kitchen, take care of your kids, or sit down and enjoy a glass of wine (or two).

And most importantly, they are pretty darn delicious. When that tray comes out of the oven filled with caramelized and golden brown delicious food, you are in for a real treat. Like this Halloumi and Vegetable Sheet Pan Dinner.

We first discovered the joy that is oven roasted halloumi cheese way back in April, and since then, we can’t get enough of the stuff, or this method of cooking it. This really is a meal in one – you’ve got your protein, veg, and starch all in one pan. Everything that a truly satisfying meal should have. No need to cook up anything else. And when you get a forkful of the toasted bread with the melty cheese and soft cooked veg, it’s like a grilled cheese sandwich, only way better because it’s halloumi. And you didn’t have to stand and slave over a hot pan while it cooks.

It’s also got all the makings of a perfect family meal – everyone can pick and choose their favourites off the tray. If you know what’s good for you, you’ll go straight for that halloumi cheese.

Switch up the veg for whatever you’ve got on hand, use your favourite bread, but whatever you do, don’t leave out the halloumi.

And if you find yourself only cooking meals on your sheet pan from now on, well, you’re welcome.

Dara

Sheet Pan Halloumi and Vegetables

Print recipe

Ingredients

• 1 zucchini (chopped)
• 1/2 Pint grape tomatoes
• 1 red pepper (chopped)
• 1 small head of broccoli (chopped)
• 1 350g package of halloumi cheese (cut into cubes)
• 2 slices whole grain bread (cut into cubes)
• 2 cloves garlic (minced)
• 2 Tbsp canola oil
• 1/2 Tsp salt
• 1/4 Tsp pepper
• 1 lemon (zested)

Note

You can prep all the vegetables ahead of time and bake off this sheet pan meal when you are ready to eat. This meal is best served warm out of the oven so you can enjoy that delicious cheese and toasty bread, so ff you make it ahead of time or have leftovers, reheat in the oven at 350 for about 10 minutes, until cheese is warm and melty.

Directions

1.	Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
2.	Place zucchini, tomatoes, red pepper, broccoli, halloumi, bread, and garlic on baking sheet in a single layer. Add canola oil, salt, and pepper and toss to evenly coat and spread into single layer again.
3.	Bake in the oven for about 25 minutes, until vegetables are soft, halloumi is brown, and bread is toasted.
4.	Remove and sprinkle evenly with lemon zest. Dig in!