Easy Tray Bake Supper with Halloumi
Description
This vibrant and hearty tray bake combines crispy, golden halloumi with a colorful medley of vegetables, all roasted in one pan for minimal fuss and maximum flavor. With Mediterranean-inspired seasoning, it’s a perfect weeknight dinner — vegetarian, protein-rich, and easily adaptable.
Ingredients (Serves 4)
1 block halloumi cheese (approx. 225g), sliced into 1cm thick slices
2 medium red onions, cut into wedges
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini (courgette), sliced
200g cherry tomatoes
1 can (400g) chickpeas, drained and rinsed
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper, to taste
Juice of 1 lemon
Fresh parsley or basil, to garnish (optional)
Instructions
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.
Prepare the vegetables: In a large bowl, toss the onions, bell peppers, zucchini, cherry tomatoes, and chickpeas with olive oil, smoked paprika, oregano, salt, and pepper.
Spread onto a tray: Transfer the seasoned vegetables and chickpeas onto a large baking tray in an even layer.
Roast for 20 minutes until vegetables begin to soften.
Add halloumi: Remove the tray, add halloumi slices on top of the veggies, and return to the oven.
Bake for another 10 minutes, or until the halloumi is golden and lightly crisp.
Finish: Squeeze lemon juice over everything and garnish with chopped parsley or basil.
Serve hot, with optional crusty bread, rice, or couscous.
Nutrition Information (Per Serving)
Calories: ~430 kcal
Protein: ~20g
Fat: ~28g
Saturated Fat: ~13g
Carbohydrates: ~27g
Sugars: ~8g
Fiber: ~7g
Sodium: ~900mg
Note: These are estimates and can vary based on the brand of halloumi and quantity of oil used.
Frequently Asked Questions
Q: Can I make this vegan?
A: Yes! Swap halloumi for vegan halloumi or marinated tofu for a plant-based option.
Q: Can I add more protein?
A: Definitely. You can mix in pre-cooked lentils or top with a poached egg if you’re not strictly vegetarian.
Q: What veggies can I substitute?
A: Great options include eggplant, mushrooms, broccoli, or sweet potatoes. Just ensure they’re cut evenly for uniform cooking.
Q: Can I prep this ahead of time?
A: Yes, you can chop the veggies and keep them refrigerated. Bake fresh when ready to serve for the best texture.
Q: What can I serve it with?
A: This dish is great alone or paired with quinoa, couscous, bulgur, or flatbread.
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