Roasted Vegetable & Halloumi Traybake

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Celebrate Vegetarian Week with this no-fuss, colourful traybake. Roasted veggies meet golden, crispy halloumi for a dish that’s as nourishing as it is satisfying.

Ingredients (Serves 2–3):

  • 1 courgette, sliced into half-moons

  • 1 red pepper, sliced

  • 1 red onion, cut into wedges

  • 1 small aubergine, cubed

  • 200g halloumi cheese, sliced

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika

  • Salt & pepper to taste

  • Optional: lemon wedges & fresh basil for serving

Assorted vegetables, spices, herbs, olive oil, lemon, and butter cubes arranged neatly on a light surface. - Home Instead

Directions:

  1. Preheat oven to 200°C (390°F).

  2. Spread all the chopped vegetables on a large baking tray. Drizzle with olive oil, sprinkle with oregano, paprika, salt, and pepper. Toss to coat.

  3. Roast for 20 minutes, then remove tray and add the sliced halloumi on top.

  4. Return to the oven and roast for an additional 10–12 minutes, or until the halloumi is golden and the veggies are tender.

  5. Serve warm with a squeeze of lemon and a sprinkle of fresh basil if desired.

Roasted vegetables and halloumi slices on a baking tray, garnished with basil and a lemon wedge. - Home Instead

💡 Serving Ideas:

  • Pair with couscous or quinoa for a heartier meal

  • Add a spoonful of hummus or a dollop of Greek yogurt

  • Leftovers make a great lunch the next day!

A simple sheet pan meal that brings out the best in your veggies—easy, vibrant, and full of Mediterranean flair.