Looking for a dinner that’s easy, healthy-ish, and packed with flavour? This Halloumi Traybake with Mediterranean Veg ticks all the boxes. It’s a one-tray wonder that brings together juicy peppers, courgettes, red onions, and cherry tomatoes, all roasted until soft and caramelised. The halloumi gets that gorgeous golden crust while staying soft and chewy inside, basically everything you love about this salty cheese.
What I love most about this halloumi traybake is how hands-off it is: chop everything up, toss it with a bit of olive oil and seasoning, and let the oven do the hard work. It’s brilliant on its own but also fab with couscous, rice, or flatbreads to make it a bit more filling. Whether you’re veggie or just halloumi-obsessed (guilty!), this is a go-to for quick, delicious dinners with minimal fuss.
For more veggie comfort food, check out this Lentil & Vegetable Shepherd’s Pie – hearty, warming, and perfect for cosy nights.
🍴 Tools You’ll Need
Large Baking Tray – Like this one for roasting the halloumi and veg.
Sharp Knife – Use a chefs knife like this which is essential for prepping your veg easily.
Chopping Board – Keeps your prep safe and tidy. One like this will avoid ruining your knife.
Easy Halloumi Traybake with Mediterranean Veg
Ingredients
- 450 g halloumi sliced
- 2 red peppers deseeded and chopped
- 2 courgettes sliced into rounds
- 1 large red onion cut into wedges
- 250 g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika optional
- Salt & black pepper to taste
- Fresh basil or parsley to garnish
- Optional: lemon wedges to serve
Instructions
- Preheat the oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
- Add the chopped peppers, courgettes, red onion, and cherry tomatoes to the tray. Drizzle over 2 tablespoons of olive oil, sprinkle with oregano, smoked paprika (if using), salt, and pepper. Toss everything together to coat evenly.Tip: Spread everything out on a baking tray like this so it roasts up nice and caramelised.
- Roast the veg in the oven for 20 minutes, giving it a quick stir halfway through.
- After 20 minutes, remove the tray from the oven. Nestle the halloumi slices on top of the veg and drizzle over the remaining tablespoon of olive oil.
- Pop the tray back in the oven for another 10–12 minutes, until the halloumi is golden and starting to crisp around the edges.
- Sprinkle with fresh basil or parsley, and serve hot with lemon wedges on the side. Great with couscous, rice, or flatbreads if you want to bulk it out.
Top Tips for this Halloumi Traybake
Dry the halloumi: Pat the halloumi slices dry with kitchen paper before roasting—this helps them crisp up nicely.
Cut evenly: Chop your veg into similar-sized pieces so they cook evenly.
Don’t overcrowd the tray: Spread the veg out in a single layer to get those lovely caramelised edges.
Add extras: Fancy a kick? Sprinkle over some chilli flakes or drizzle with harissa before roasting.