Sheet Pan Halloumi and Vegetables

Name: Sheet Pan Halloumi and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 8oz package halloumi cheese, sliced into 1/2″ slices; 1 large bell pepper, chopped into 1″ pieces; 2 cups broccoli florets; 1/2 cup chopped red onion; 3 tablespoons olive oil; 1/2 cup cilantro leaves; 1/4 teaspoon paprika; 1/4 teaspoon cumin; Pinch of salt

Jump To Recipe by Liz Thomson October 21, 2020 This post may contain affiliate links.

Crispy halloumi and roasted vegetables are a tasty combination for an easy sheet pan dinner recipe! This salty cheese gets deliciously crispy in the oven and a rainbow of vegetables makes this hearty meal perfectly healthy!

What is Halloumi Cheese?

Halloumi originated in Cyprus, a country in the Middle East. It was traditionally made with goat and sheep’s milk but a lot of the halloumi you’ll find in the United States is made with cow’s milk. Look for goat and sheep’s milk if you can find it! There is a Greek market near my house that sells it and it’s actually cheaper to buy it there compared to the grocery store!

What Does Halloumi Taste Like?

Halloumi is a very salty cheese. The flavor is similar to feta but the texture is more like mozzarella. It’s not crumbly and it stays firm when melted.

How to Prepare Halloumi

Halloumi is often grilled or cooked in a skillet, but in this recipe, we’ll cook it on a sheet pan! I love cooking it in the oven because you can cook it with vegetables all at once. It makes a delicious one-pan recipe with minimal cleanup.

How to Make Sheet Pan Halloumi & Vegetables

Start by slicing the halloumi cheese into 1/2″ slices. Then chop the vegetables into 2″ pieces.

Spread the vegetables and halloumi onto sheet pans lined with parchment paper. You may need more than one pan, to avoid crowding.

Bake for 15 minutes then flip and continue to bake for 5-10 minutes until the vegetables are roasted. Then turn the heat to broil in order to brown the halloumi until crispy.

While the vegetables are baking, prepare the sauce. Blend the olive oil, herbs, and spices until smooth.

You may need to add a little more olive oil to get the desired texture. Then spoon the sauce over the roasted vegetables and halloumi.

Substitution Ideas

You can easily swap in whatever vegetables you have available for this recipe. Try green beans instead of broccoli or additional peppers in place of the red onion. Try using patty pan squash! It’s a sweet squash that would be perfect in this recipe.
If you don’t have cilantro on hand, you can substitute fresh parsley instead.
You can skip the sauce entirely, if necessary. But I think it adds a nice herbal flavor that enhances the dish! You could also use this cilantro pesto.
Unfortunately, there really isn’t a close substitute for halloumi. The flavor is so unique, you have to try it!