This dish features colorful roasted vegetables like bell peppers, zucchini, and cherry tomatoes, all drizzled with herbs. The best part? It’s topped with deliciously crispy halloumi cheese!
I love how simple it is to throw everything on a tray and roast it. The smell alone makes your kitchen feel like a Mediterranean getaway—you might just want to sip some olive oil while you enjoy it! 🌿
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These two vegetables bring a lovely texture and color. If you’re out of zucchini or yellow squash, feel free to use eggplant or any summer squash. They roast nicely and add great flavor.
Bell Peppers: Red and orange bell peppers provide sweetness. You can mix in green bell peppers or other colors. If you prefer a lower-sugar option, go for yellow bell peppers.
Halloumi Cheese: Halloumi adds a fantastic salty flavor and a unique texture. If you can’t find halloumi, try using feta, which will crumble but still tastes delicious. For a dairy-free version, skip the cheese or use a plant-based alternative.
Olive Oil: Olive oil is essential for roasting the veggies to golden perfection. If you want a different taste, avocado oil works well too.
Fresh Herbs: Parsley is used here for freshness. Basil or thyme can be beautiful substitutes, giving your dish their unique herbal notes.
How Do I Get My Vegetables Perfectly Roasted?
The secret to great roasted vegetables is high heat and even spacing on your baking sheet. Here’s a quick guide:
- Preheat your oven well to ensure everything cooks evenly.
- Cut your veggies into similar sizes for consistent cooking.
- Spread them in a single layer, with some space in between, so they roast rather than steam.
- Stir halfway through to promote even browning.
With these tips, you’ll have perfectly roasted vegetables that are tender inside and slightly caramelized on the edges. Enjoy your delicious creation!
Easy Roasted Mediterranean Vegetables with Cheesy Halloumi
Ingredients You’ll Need:
For the Vegetables:
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 cup cherry tomatoes
- 1 small red onion, chopped
For the Halloumi:
- 8 oz halloumi cheese, cut into cubes
For the Dressing and Seasoning:
- 3 tbsp olive oil, divided
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Optional:
- Lemon wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 25-30 minutes to cook the vegetables and halloumi, so in total, you can have this delicious meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Vegetables:
First, preheat your oven to 425°F (220°C). In a large mixing bowl, combine the diced zucchini, yellow squash, chopped red and orange bell peppers, cherry tomatoes, and chopped red onion. These colorful veggies will give your dish a beautiful look and fantastic flavors!
2. Season the Vegetables:
Drizzle 2 tablespoons of olive oil over your mixed vegetables. Add the minced garlic, dried oregano, and season with salt and pepper. Use your hands or a spatula to toss everything together until the vegetables are well-coated with the oil and seasoning.
3. Roast the Vegetables:
Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. This helps them roast evenly! Place them in the preheated oven and roast for about 20-25 minutes. Remember to stir them halfway through the cooking time so they get caramelized on all sides.
4. Cook the Halloumi:
While the veggies are roasting, grab a non-stick skillet and heat the remaining 1 tablespoon of olive oil over medium heat. Once hot, add the haloumi cubes to the skillet. Cook them for about 2-3 minutes on each side until they’re golden brown and crispy on the outside.
5. Combine and Serve:
When the vegetables are tender and slightly caramelized, take them out of the oven and transfer them to a serving dish. Scatter the crispy halloumi over the top. Make it pretty by sprinkling fresh chopped parsley for a pop of color! Adjust the seasoning with a bit more salt and pepper if desired.
6. Enjoy:
Serve your roasted Mediterranean vegetables warm, along with lemon wedges for a zesty kick if you’d like. This dish is bursting with flavor and is perfect as a main or side!
Enjoy your delicious, vibrant Mediterranean creation!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables such as eggplant, asparagus, or carrots. Just be aware that cooking times may vary depending on the vegetable’s density—harder vegetables may require a bit more roasting time.
How Do I Store Leftover Roasted Vegetables?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave, but the texture of the halloumi may change a bit. You might consider adding fresh herbs or a drizzle of olive oil to liven it up when reheating!
Can I Make This Dish Vegan?
Yes, you can! Simply omit the halloumi cheese and replace it with cubed firm tofu or a plant-based cheese that can achieve a similar texture. Make sure to adjust the cooking time according to the substitution if needed.
What Can I Serve This Dish With?
This dish pairs wonderfully with some grains like couscous, quinoa, or rice. You can also serve it alongside grilled meats or fish for a heartier meal. For a lighter option, a crisp salad or some warm pita bread would complement it nicely!
