Mediterranean Halloumi Veggie Bake Recipe

If you’re craving something vibrant, satisfying, and packed with Mediterranean flavor, you’re going to fall head-over-heels for this Mediterranean Halloumi Veggie Bake. Imagine golden cubes of halloumi nestled among juicy, caramelized veggies and finished with a punchy herby sauce—every bite is sunshine on a sheet pan!

Ingredients You’ll Need

Let’s talk about the delicious simplicity behind this Mediterranean Halloumi Veggie Bake! Each ingredient brings its own special touch—crisp-tender veggies for sweetness and color, halloumi for its melty-meets-chewy magic, and a zesty sauce for fresh, vibrant flavor. Together, they create a beautiful balance that’s irresistible.

• Zucchini: Adds mild sweetness and a lovely, soft texture once roasted.
• Yellow squash: Similar to zucchini but with a buttery color and subtle flavor to brighten the dish.
• Red onion: Roasts to melting tenderness and brings gorgeous color and gentle sweetness.
• Bell pepper (red, orange, or yellow): Choose your favorite for sweetness and a pop of vibrant color.
• Grape tomatoes: Their juiciness intensifies in the oven, turning beautifully jammy and rich.
• Garlic cloves (skin-on): Roasted in their skins, they mellow and sweeten, becoming the secret weapon for the sauce.
• Olive oil: Helps everything caramelize and brings a signature Mediterranean richness.
• Kosher salt & black pepper: Brings out all the flavors and keeps everything seasoned just right.
• Halloumi cheese: The irresistible star—this semi-firm cheese holds its shape while roasting, turning golden and squeaky-delicious.
• Parsley leaves: The base of the herby sauce, adding bright, fresh flavor and gorgeous green color.
• Lemon juice & white wine vinegar: For bold tanginess and a burst of citrus to wake everything up.
• Cooked grains (like barley, quinoa, farro, or couscous): The perfect hearty bed for your veggie bake, if serving as a meal.

Variations

One of the joys of making a Mediterranean Halloumi Veggie Bake is how delightfully adaptable it is! Swap in seasonal favorites, cater to your dietary needs, or simply use up what’s in your fridge—the results will always be delicious.

• Switch Up the Veggies: Try adding eggplant, mushrooms, or broccoli florets for even more variety and texture.
• Make It Vegan: Substitute extra-firm tofu or vegan “halloumi” for the cheese—just be sure to pat it dry so it crisps up nicely.
• Add Legumes: Toss in cooked chickpeas or white beans for an extra boost of protein and Mediterranean flair.
• Spice It Up: Sprinkle with smoked paprika or chili flakes before roasting for a subtle heat that complements the veggies.
• Change the Herbs: Basil, mint, or dill make lovely alternatives or additions to parsley in the herby sauce.

How to Make Mediterranean Halloumi Veggie Bake

Step 1: Prep and Roast the Veggies

Start by cranking up your oven to 400°F (200°C) and getting your sheet pan ready. Chop your zucchini, yellow squash, red onion, and bell pepper into hearty, bite-sized pieces. Add the grape tomatoes and whole, skin-on garlic cloves, then toss everything with olive oil, salt, and pepper. Spread out the veggies in a single layer so they roast evenly—no piling! You want every piece to get those beautiful, golden edges. Slide the pan into the oven and roast for 25 minutes, until the vegetables are tender and just starting to brown.

Step 2: Add the Halloumi

Give the veggies a quick toss on the pan to make room, then add the cubed halloumi cheese. Its sturdy texture means it won’t melt away, but will turn beautifully golden and slightly crispy as it bakes. Return the pan to the oven for another 10–15 minutes—just enough time for the halloumi to work its magic and get lightly browned. Set aside the roasted garlic cloves for the sauce—you’ll want every bit of their mellow, sweet flavor.

Step 3: Make the Herby Sauce

Gently squeeze the roasted garlic from their skins into a food processor. Add fresh parsley, lemon juice, white wine vinegar, a little more salt and pepper, and blitz until the parsley is finely chopped. With the machine running, drizzle in olive oil until you have a beautifully emulsified, bright green sauce. Don’t let anyone taste it until you’re ready to serve—it’s addictively good!

Step 4: Toss and Serve

Spoon the herby sauce generously over the hot roasted veggies and halloumi. Give everything a gentle toss right on the pan to coat. Pile onto plates over a bed of your favorite grains, or serve straight from the tray family-style. Every forkful of this Mediterranean Halloumi Veggie Bake is fresh, colorful, and full of flavor!

How to Serve Mediterranean Halloumi Veggie Bake

Garnishes

Top your Mediterranean Halloumi Veggie Bake with handfuls of extra chopped herbs (like parsley or mint), a sprinkle of toasted pine nuts, or a few crumbles of tangy feta for extra color and flavor. A final drizzle of good olive oil or a shower of lemon zest really makes everything pop!

Side Dishes

This bake is hearty enough to stand on its own, but it’s also fabulous over a bed of fluffy couscous, nutty farro, or tender quinoa. Pair it with warm pita, a crisp green salad, or a dollop of Greek yogurt to round out the Mediterranean feast.

Creative Ways to Present

Try spooning the veggie and halloumi mixture into pita pockets or onto flatbreads with a swipe of the herby sauce for a Mediterranean-inspired sandwich. For parties, serve individual portions in small bowls garnished with extra herbs for a gorgeous, fuss-free starter.

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean Halloumi Veggie Bake keeps well in an airtight container in the refrigerator for up to 3 days. The flavors will mingle and deepen, making it just as flavorful the next day!

Freezing

While most roasted veggies freeze beautifully, halloumi can become a bit rubbery after thawing. For best results, freeze the veggies and sauce separately, and add freshly roasted halloumi right before serving if making ahead.

Reheating

For the tastiest leftovers, reheat the bake in a 350°F (175°C) oven until warmed through—this restores the halloumi’s golden edges and keeps the veggies from getting mushy. A quick zap in the microwave works too, just keep an eye on the texture!

FAQs

Final Thoughts

If you’re seeking a vibrant, nourishing dish that brings the Mediterranean right to your table, this Mediterranean Halloumi Veggie Bake is truly the answer. It’s so easy to make, endlessly customizable, and bursting with fresh flavor—go ahead and try it, and don’t be surprised if it becomes your new favorite way to eat your veggies!

Mediterranean Halloumi Veggie Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 111 reviews

• Author: Stacy
• Prep Time: 5 mins
• Cook Time: 35 mins
• Total Time: 40 mins
• Yield: Serves 4
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Enjoy a delightful dish of Roasted Mediterranean Vegetables and Halloumi, where colorful vegetables are roasted to perfection alongside savory halloumi cheese, finished with a zesty herby sauce. Served with your choice of cooked grains, this dish is a flavorful and satisfying meal.

---

Ingredients

Units USM Scale 1x2x3x

For vegetables and halloumi:

• 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– 1/2 cup halved grape tomatoes
• 5 garlic cloves, skin-on
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 lb halloumi cheese, cut into 1/2-inch cubes

For 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– 1/3 cup olive oil

Cooked grains for serving, e.g., barley, quinoa, farro, couscous

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400 degrees F. On a sheet pan, toss the zucchini, squash, red onions, peppers, tomatoes, and garlic with olive oil, kosher salt, and black pepper. Roast for 25 minutes until the vegetables start to brown.
2. Add the halloumi to the pan and continue cooking for 10-15 minutes until the cheese is lightly golden.
3. Prepare the herby sauce. Squeeze the roasted garlic into a food processor, add parsley, lemon juice, white wine vinegar, salt, and pepper. Puree while drizzling olive oil until combined.
4. Spoon the herby sauce over the roasted vegetables and halloumi on the sheet pan, tossing gently to coat.

---

---

Nutrition

• Serving Size: 1 serving
• Calories: Approx. 380 kcal
• Sugar: 5g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 40mg