Halloumi Tray Bake with Pesto Rice & Roasted Vegetables
This Halloumi Tray Bake with Pesto Rice & Roasted Vegetables is a vibrant, flavor-packed dish featuring crispy, golden halloumi, oven-roasted vegetables, and herby pesto-infused rice. It’s nutrient-dense, vegetarian-friendly, and perfect for a quick weeknight dinner or meal prep. The combination of salty halloumi, caramelized veggies, and aromatic pesto rice makes this a satisfying and well-balanced meal.
Ingredients
(Serves 4)
For the Roasted Vegetables:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini (courgette), sliced into half-moons
1 red onion, cut into wedges
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
For the Halloumi:
8 oz (225g) halloumi, cut into ½-inch slices
1 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon chili flakes (optional, for heat)
For the Pesto Rice:
1 cup basmati or jasmine rice
2 cups vegetable broth or water
¼ cup basil pesto (store-bought or homemade)
1 tablespoon lemon juice
2 tablespoons toasted pine nuts (optional, for garnish)
For Garnish:
Fresh basil leaves
Extra pesto for drizzling
Lemon wedges
Instructions
1. Roast the Vegetables:
1. Preheat oven to 400°F (200°C).
2. Place bell peppers, zucchini, red onion, and cherry tomatoes on a baking tray.
3. Drizzle with olive oil, then sprinkle with oregano, smoked paprika, salt, and black pepper. Toss to coat.
4. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
2. Cook the Pesto Rice:
1. Rinse the rice under cold water to remove excess starch.
2. In a pot, bring vegetable broth (or water) to a boil.
3. Add the rice, reduce heat, cover, and simmer for 12-15 minutes (or according to package instructions).
4. Once cooked, fluff the rice with a fork and stir in pesto and lemon juice.
3. Cook the Halloumi:
1. Heat a non-stick pan over medium heat.
2. Brush halloumi slices with olive oil, then sprinkle with oregano and chili flakes.
3. Sear for 2-3 minutes per side until golden brown and crispy.
4. Assemble & Serve:
1. Divide the pesto rice among plates.
2. Top with the roasted vegetables and halloumi slices.
3. Garnish with fresh basil, toasted pine nuts, and a drizzle of extra pesto.
4. Serve with lemon wedges on the side.
Nutritional Information
(Per Serving, Approximate)
Calories: ~480
Protein: 18g
Fat: 24g
Carbohydrates: 45g
Fiber: 6g
(Nutritional values may vary based on ingredients used.)
Notes & Tips:
Make It Vegan: Swap halloumi for marinated tofu or vegan feta.
Add More Protein: Toss in chickpeas, grilled chicken, or tempeh.
More Veggies: Try adding roasted eggplant, mushrooms, or asparagus.
Extra Flavor: Mix a spoonful of balsamic glaze into the roasted vegetables before serving.
Storage: Store in an airtight container for up to 4 days in the fridge. Reheat gently in a skillet or microwave.
Total Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Questions & Answers
1. Can I use a different grain instead of rice?
Yes! Quinoa, couscous, bulgur, or cauliflower rice work well.
2. Can I roast the halloumi instead of pan-frying?
Yes! Place halloumi slices on a baking tray and bake at 400°F (200°C) for 10 minutes, flipping halfway.
3. What can I use instead of pesto?
Try hummus, tzatziki, or a lemon-herb dressing for a different flavor.
4. Can I make this ahead of time?
Yes! Cook everything in advance and store separately. Reheat before serving.
5. How do I keep halloumi from becoming rubbery?
Halloumi is best served immediately after cooking. If reheating, warm it gently in a pan rather than the microwave.
This Halloumi Tray Bake with Pesto Rice & Roasted Vegetables is a colorful, flavorful, and satisfying meal—perfect for any night of the week!