Mediterranean Greek Halloumi & Roasted Veggie Grazing Tray

Total Time: 40 minutes (15 minutes prep | 25 minutes cook)
Servings: 4–6

If there’s one thing the Mediterranean does perfectly, it’s turning simple ingredients into beautiful, shareable meals—and this Greek Halloumi & Roasted Veggie Grazing Tray is the perfect example. It’s colorful, satisfying, and designed for relaxed dining, whether you’re hosting guests or putting together a cozy dinner for two.

The star of the show is halloumi cheese, a firm, briny cheese that holds its shape when grilled or seared, giving you that irresistible golden crust with a soft, chewy center. Paired with roasted Mediterranean vegetables—like zucchini, eggplant, and bell peppers—it creates a perfect balance of flavors and textures. Add creamy hummus or tzatziki, warm pita bread, and a few olives, and you have a complete grazing tray that’s both comforting and elegant.

Ingredients

For the Roasted Veggies:

1 zucchini, sliced into rounds

1 red bell pepper, sliced

1 small eggplant, cubed

1 red onion, cut into wedges

1 cup cherry tomatoes

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and black pepper, to taste

For the Halloumi:

8 oz (225g) halloumi cheese, sliced into ½-inch thick pieces

1 tablespoon olive oil

For Serving:

½ cup hummus or tzatziki

¼ cup Kalamata olives

Pita bread or flatbread, warmed and cut into triangles

Fresh parsley or mint, for garnish

Optional: drizzle of honey or balsamic glaze

Instructions

Preheat and Prep the Vegetables

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss together the zucchini, red bell pepper, eggplant, red onion, and cherry tomatoes with olive oil, oregano, salt, and black pepper. Make sure everything is well coated—this helps the vegetables roast evenly and develop a light caramelization.

Roast the Vegetables

Spread the vegetables out in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and lightly charred around the edges.

Keep an eye on the cherry tomatoes—they should blister and soften without bursting completely. When done, remove from the oven and set aside to cool slightly.

Prepare the Halloumi

While the veggies are roasting, heat 1 tablespoon olive oil in a nonstick skillet or grill pan over medium heat.

Add the halloumi slices and cook for 1–2 minutes per side, until golden brown and slightly crisp on the edges. Halloumi cooks quickly, so keep an eye on it to prevent burning. Once done, transfer to a plate lined with paper towels to drain any excess oil.

Assemble the Grazing Tray

On a large serving board or platter, start by spreading out the roasted vegetables. Arrange the seared halloumi around them, alternating colors and textures for a beautiful presentation.

Add small bowls of hummus or tzatziki and Kalamata olives. Tuck in pieces of warm pita bread around the tray.

If you want to elevate the presentation, drizzle a little honey or balsamic glaze over the halloumi for a sweet contrast. Finish with a sprinkle of fresh parsley or mint for color and freshness.

Serve

Serve immediately while the halloumi is warm and the vegetables are still slightly crisp. Encourage everyone to mix and match—dip the halloumi into hummus, pile roasted veggies on pita, or enjoy each element on its own.

Tips:

Don’t overcrowd the pan: When roasting, make sure the veggies have enough space. Overcrowding causes steaming instead of roasting, which prevents browning.

Pat halloumi dry before frying: Removing moisture helps achieve a crispy crust instead of a rubbery texture.

Use high heat for halloumi: A medium-high pan temperature ensures a golden sear without melting the cheese too quickly.

Serve halloumi fresh off the pan: It’s best enjoyed warm; once cooled, it firms up and loses its creamy center.

Control salt levels: Since halloumi and olives are naturally salty, go easy on extra salt in the veggies or dips.

Variations:

Add More Veggies: Try including roasted carrots, asparagus, or mushrooms for extra variety.

Spicy Kick: Add chili flakes or a dash of harissa to the vegetables before roasting.

Citrus Touch: Squeeze fresh lemon juice over the finished tray for a bright, zesty note.

Herb Swap: Replace oregano with rosemary, thyme, or herbes de Provence for different aromatic profiles.

Cheese Options: If you can’t find halloumi, use feta (baked or pan-seared) or paneer as a substitute.

Vegan Version: Use a plant-based halloumi alternative and swap tzatziki for a vegan hummus or cashew-based dip.

Add Protein: Turn it into a full meal by adding grilled shrimp, chicken, or chickpeas on the side.

Sweet Finish: A drizzle of pomegranate molasses or honey adds a lovely Mediterranean sweetness.

Q&A

Q: Can I make this tray ahead of time?
A: Yes, the roasted vegetables can be prepared up to a day ahead. Store them in the refrigerator and reheat briefly before assembling the tray. Cook the halloumi fresh for the best texture.

Q: What’s the best way to reheat halloumi?
A: Reheat in a dry skillet over medium heat for about 1 minute per side. Avoid microwaving—it tends to make the cheese rubbery.

Q: Can I serve this cold?
A: While the roasted veggies taste great at room temperature, halloumi is best warm. If serving cold, consider crumbling feta instead.

Q: What’s the difference between halloumi and feta?
A: Halloumi is firmer and designed to be grilled or fried without melting, while feta is soft, tangy, and crumbles easily. Both bring unique Mediterranean flavors to the table.

Q: What can I use instead of pita?
A: Flatbread, naan, or even crusty sourdough work well. For a lighter option, serve with cucumber slices or lettuce cups for dipping.

Q: Can I add dips beyond hummus or tzatziki?
A: Absolutely—baba ghanoush, roasted red pepper dip, or even a yogurt-garlic sauce are all excellent additions.

Nutrition

(Per Serving)

Calories: ~420

Protein: 17g

Fat: 29g

Carbohydrates: 22g

Fiber: 4g

Sugar: 7g

Sodium: ~680mg

(Nutrition may vary depending on dip choice and olive content.)

Conclusion

This Mediterranean Greek Halloumi & Roasted Veggie Grazing Tray is proof that wholesome food doesn’t have to be complicated. With just a handful of fresh ingredients and a few easy steps, you can create a stunning spread that’s full of color, texture, and flavor.

The salty, crispy halloumi pairs perfectly with tender roasted vegetables and creamy dips, while the olives and pita add those classic Mediterranean touches. Whether you’re serving it as a shared appetizer, a casual dinner board, or a summer picnic dish, it always feels vibrant and inviting.