Sheet pan halloumi and vegetables
Squeaky golden halloumi roasted with potatoes, zucchini, peppers and cherry tomatoes, finished with honey and lemon, a one-pan dinner with Mediterranean sunshine.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $5.87 a serving
- 620 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 lb baby potatoes, halved
- 2 zucchini
- 1 red bell pepper
- 1 red onion
- 1 lb halloumi, 2 blocks
- 1 package cherry tomatoes, 10 oz
- 1 tbsp honey
- 1 lemon
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil, divided
- ½ tsp salt
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
Each serving has about 620 calories, 30 g protein, 39 g carbs and 39 g fat, and costs about $5.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No zucchini? Yellow squash works.
- No red bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No honey? Maple syrup works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the potatoes on a with 1 tablespoon oil and the salt and 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Meanwhile, cut the zucchini, bell pepper and onion into 1-inch pieces and the halloumi into ¾-inch .
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
the cut vegetables and the tomatoes in a bowl with the rest of the oil, the oregano, garlic powder, smoked paprika and pepper.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Add them to the pan, spread everything out in one layer and 10 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Dolly’s tip: Use two pans if it’s crowded. Vegetables piled up steam instead of browning.Scatter the halloumi over the top and 15 to 18 minutes more, until it’s at the edges and the potatoes are tender.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 16 min 40 sec
Dolly’s tip: Halloumi doesn’t melt. It turns golden and squeaky, so pull it when the edges are brown.with the honey, squeeze the lemon over everything and scatter the parsley. Serve right away.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Dolly’s tip: Halloumi turns rubbery as it cools, so eat it hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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