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
Scale
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
Instructions
- 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.
- Add the halloumi to the pan and continue cooking for 10-15 minutes until the cheese is lightly golden.
- 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.
- 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
