Halloumi Tray Bake -

Halloumi with assorted vegetables in a tray

Halloumi Tray Bake

This halloumi tray bake is an easy sheet pan veggie dinner. With roasted veggies and salty halloumi, this is full of flavour and will go down a treat with the whole family.

Course Dinner

Cuisine Vegetarian

Diet Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 956kcal

Author Michelle Alston

Ingredients

450 g / 3 cups baby potatoes cut in half lengthways, leave the skin on
1 medium brown onion cut into 8 wedges
150 g / 2 cups of broccoli florets
4 cloves of garlic left whole with skin on
1 medium courgette (zucchini) cut into thick slices
1 medium red bell pepper stem seeds and pith removed, cut into thick strips
1 medium yellow bell pepper stem seeds and pith removed, cut into thick strips
225 g / 1¼ cups of small cherry tomatoes on the vine
1 x 225 g / 7.9 oz block of halloumi cut into 8 or 9 slices
1 tablespoon dried oregano
2 heaped tbsp red pesto
2 tablespoon olive oil
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Heat the oven to 180°C (355°F) fan oven.
Place the baby potatoes in a single layer on a large baking tray.
Drizzle half a tablespoon of olive oil over the potatoes, season with salt and pepper toss well then place the potatoes skin side down on the tray and cook for 15 minutes.
After 15 minutes, remove the tray from the oven. Add the onion, broccoli and garlic cloves. Drizzle over another half tablespoon of olive oil. Toss them in the oil with the potatoes then return to the oven for 5 - 7 minutes.
After 5-7 minutes remove the tray from the oven again. Add the remaining vegetables. Sprinkle a tablespoon of dried oregano over everything. Give everything a little toss. Place the halloumi on top of the vegetables. Drizzle a little more oil over everything. Season with salt and pepper.
Return the tray to the oven for another 20 - 25 minutes or until the halloumi has turned golden brown in places and the potatoes are cooked through.
While the tray bake is cooking. Mix two heaped tablespoons of red pesto with one tablespoon of extra virgin olive oil.
Serve the tray bake with a dollop of the red pesto.
Make sure to get some of the juice from the bottom of the tray and don't forget to take the skin off the garlic before you eat it.

Notes

Sodium - You may notice that this recipe has a high sodium count. This is due to the halloumi. If this is a concern for you, you could try low-salt or low-fat halloumi.
Baking Tray - You will need a large baking tray for this recipe. If you don't have a large tray then you could break this into two trays.
Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition