Description
This Mediterranean Halloumi Veggie Bake features a colorful medley of zucchini, yellow squash, red onion, bell peppers, and grape tomatoes roasted to perfection with garlic and olive oil. Topped with golden cubes of halloumi cheese and accompanied by a vibrant parsley-lemon sauce, this hearty and flavorful dish serves as a perfect vegetarian main or side for any Mediterranean-inspired meal.
Ingredients
Scale
Vegetables and Cheese
- 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 ½ cups halved grape tomatoes
- 5 garlic cloves, skin-on
- 1/2 lb halloumi cheese, cut into 1/2-inch cubes
Seasonings and Dressing
- 1 tbsp olive oil (for roasting)
- 1 tsp kosher salt (for roasting)
- 1/2 tsp black pepper (for roasting)
- 1 cup parsley leaves
- Juice of 1 lemon
- 1 tsp white wine vinegar
- 1/2 tsp kosher salt (for dressing)
- 1/4 tsp black pepper (for dressing)
- 1/4 to 1/3 cup olive oil (for dressing)
Instructions
- Prepare and Roast the Vegetables: On a sheet pan, toss the zucchini, yellow squash, red onion, bell pepper, grape tomatoes, and whole garlic cloves with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Spread them out in a single layer and roast in a preheated oven at 400°F (200°C) for 25 minutes, or until the vegetables start to brown and become tender.
- Make the Parsley Lemon Sauce: Remove the sheet pan from the oven and squeeze the roasted garlic cloves out of their skins into a food processor. Add the parsley leaves, lemon juice, white wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. While pulsing the food processor, slowly drizzle in 1/4 to 1/3 cup olive oil until the mixture forms a well-combined, vibrant sauce.
- Combine and Serve: Cube the halloumi cheese into 1/2-inch pieces and place them on top of the roasted vegetables to allow the residual heat to slightly soften them. Drizzle the parsley lemon sauce over the bake just before serving for a fresh, zesty finish. Serve warm or at room temperature for a delicious Mediterranean-inspired dish.
Notes
- Roasting the garlic whole mellows its flavor, giving the dish a subtle sweetness.
- Halloumi cheese can be pan-fried for a crispier texture, but in this recipe it is simply warmed by the heat of the roasted vegetables.
- If you prefer, you can grill the vegetables instead of roasting for added smoky flavor.
- This dish pairs well with crusty bread or a side of couscous or quinoa.
- For a vegan version, substitute halloumi with firm tofu and adjust salt as needed.
