Mediterranean vegetable and halloumi tray bake

Ripe Mediterranean vegetables, lashings of olive oil and lemon, and zingy herbs make this delicious and easy halloumi tray bake a family favourite!

I love halloumi! It’s full of protein and easy to turn into a tasty dinner. Plus, it usually has a really long best before date! So it’s a great standby to keep in the fridge. I usually have 2 or 3 blocks tucked away and ready to use.

Mediterranean origins

Halloumi cheese originates in the Greece/Cyprus area of the Mediterranean. It has a fresh, salty flavour and a firm texture and will hold its shape and refuse to melt even at high temperatures. This means it can be grilled, baked or barbecued without turning into a gooey mess. Instead, it develops a crusty, golden exterior and a dense, chewy centre.  

Because of its origins in the Med, I always feel that halloumi goes best with other flavours from the same region. Ripe Mediterranean vegetables like tomatoes, peppers and courgettes, lashings of olive oil and lemon, and some zingy fresh herbs like thyme and basil. These were certainly on my mind when I made this fabulous Mediterranean vegetable and halloumi tray bake for dinner. 

Halloumi tray bake – ingredients

To make this delicious halloumi tray bake you will need the following:

• halloumi cheese – of course!
• aubergines
• courgettes (zucchini)
• bell pepper
• onions
• leeks – I had some I wanted to use up. They are delicious roasted like this, but if you don’t have any, just add another onion and you’re good to go.
• olive oil
• spices and seasonings – I used herbs de Provence, smoked paprika, fennel seeds and garlic powder but you can use any kind of Mediterranean seasonings.
• fresh lemon juice
• freshly chopped basil to garnish – optional but delicious!

Pan vs oven

I usually cook halloumi by frying or cooking in a griddle pan, but if I’m honest, I was just feeling lazy. I decided to dice it and simply toss it in with the roasting Mediterranean vegetables instead. 

It worked a treat! Much easier, less cleaning up to do afterwards, and the cubes of halloumi cheese became crispy and browned in the heat of the oven. My daughter Kipper was also delighted to observe that they retained their “squeaky” chewy texture! 

What to serve with halloumi tray bake

We ate this vegetable and halloumi tray bake with some brown rice and it made a simple and delicious meal. You could also try mixing it through some couscous or ptitim (Israeli giant couscous) to make a warm salad. Or just pile into a pita with a squirt of chilli sauce or a drizzle of tahini. So many tasty options!

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📖 Recipe

Mediterranean vegetable and halloumi tray bake

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Ripe Mediterranean vegetables, lashings of olive oil and lemon, and zingy herbs make this delicious and easy halloumi tray bake a family favourite.

5 from 9 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course

Cuisine European, Vegetarian

Servings 4

Calories 444 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 medium aubergines (eggplant)
• 3 medium courgettes (zucchini)
• 1 red pepper
• 1 medium onion
• 1 leek
• 4-5 tablespoon olive oil (divided)
• 2 teaspoon herbs de Provence (or mixed Mediterranean herbs)
• ½ teaspoon smoked paprika
• 250 g block of halloumi cheese
• 1 teaspoon garlic powder
• 1 teaspoon fennel seeds
• ½ lemon – juice only
• 1-2 tablespoon shredded fresh basil leaves

Instructions

 

• Preheat the oven to 200°C (400°F).
• Trim the aubergines and courgettes and cut them into chunky pieces – about 2cm (1 inch) in size. Remove the stalk and seeds from the pepper and discard. Cut the flesh of the pepper into 2cm pieces. Peel the onion and cut into 8-12 wedges. Trim the leek and slice into 2cm lengths.
• Put all the vegetables into a large bowl. Add 3-4 tablespoon of the olive oil, the herbs de Provence and the smoked paprika. Toss everything together to get the vegetables coated in the oil and seasonings.
• Spread the vegetables out in a single layer on a large baking tray. Roast in the preheated oven at 200°C (400°F) for 20-25 minutes.
• Drain any liquid off the halloumi and cut it into small (1-1½cm) dice. Transfer to a bowl (you can reuse the one from the vegetables!) and add the remaining 1-2 tablespoon oil, the garlic powder and the fennel seeds. Mix well and set aside.
• Remove the vegetables from the oven. Scatter the halloumi pieces over the veg and drizzle over any oil and/or seasonings left in the bowl. Return the tray to the oven and roast for a further 10-15 minutes until the halloumi is starting to brown and everything is well cooked.
• Remove the baking tray from the oven. Squeeze over the lemon juice and scatter with shredded basil before serving.

Nutrition

Nutrition Facts

Mediterranean vegetable and halloumi tray bake

Amount per Serving

Calories

444

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

13

g

81

%

Sodium

 

775

mg

34

%

Potassium

 

1082

mg

31

%

Carbohydrates

 

28

g

9

%

Fiber

 

10

g

42

%

Sugar

 

15

g

17

%

Protein

 

19

g

38

%

Vitamin A

 

1793

IU

36

%

Vitamin C

 

76

mg

92

%

Calcium

 

708

mg

71

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword aubergine, cheese, courgette, eggplant, halloumi, herbs, lemon

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