Halloumi Tray Bake with Roasted Vegetables
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This halloumi tray bake is packed full of flavour, spice and nutrients. With only 10 minutes of prep time, the oven does all the work for you.
Table of Contents
Why you’ll love this recipe
All you have to do to make this halloumi and roasted vegetables tray bake is slice the vegetables, blend the sauce and fry the halloumi. Leave the ingredients to bake and put your feet up.
I have a few halloumi and roasted veg recipes, but this one might be my favourite. The salty, tangy halloumi pairs so nicely with the spicy, saucy vegetables. It’s an ideal low-carb meal prep recipe to enjoy throughout the week.
Ingredients
Low Fat Halloumi
Feel free to use whatever halloumi you have, but I choose low-fat as we can use 2 whole blocks between 4 portions for fewer calories, without compromising on the flavour. I think it’s harder to taste the difference between full-fat and low fat halloumi than other products.
Broccoli
Both the broccoli florets and stems are used in this recipe. I love how crispy the florets become after roasting in the oven, which adds a great texture to this recipe. You can substitute the brocolli for other seasonal vegetables, including cauliflower.
Aubergine
Roasted aubergine always has to be part of any veggie tray bake for me. If you don’t like the taste, substitute with 2 courgettes or some mushrooms.
Cherry Tomatoes
You can use any tomatoes that you have laying around, vine tomatoes work well too, I just love the sweetness of cherry tomatoes in this roasted veg and halloumi recipe.
Chopped tomatoes
For the base of our spicy tomato sauce. Feel free to sub with passata or plum tomatoes.
See the recipe card for full information on ingredients and quantities.
How to make this halloumi tray bake
PREHEAT OVEN TO 175°C
- Start by chopping the broccoli into florets and also use the stems to ensure there’s no waste (Image 1).
- Chop the aubergine ready to add to the tray (Image 2).
3. Prep the cherry tomatoes by slicing in halves (Image 3).
4. Add the chopped tomatoes, chilli, garlic, honey and a big pinch of salt to a blender. Blend until a smooth consistency is achieved (Image 4).
5. Add the broccoli, aubergine and cherry tomatoes into a large baking tray. Coat evenly with extra virgin olive oil and season with pepper (not salt at this stage). Pop in the oven for 20 minutes (Image 5).
6. Then prep the halloumi by cutting into slices (Image 6).
7. Fry the halloumi slices with adrizzle of oil until golden browned on both sides (Image 7).
8. When the veg has been roasting for 20 minutes, remove from the oven and stir in the spicy tomato sauce. Scatter the olives around the tray and pop back in the oven for 30 minutes.
Once the veg has roasted, serve with the golden brown halloumi, a sprinkle of fresh parsley and any remaining chilli you might have can be sliced and added as a garnish for an extra kick. So delicious! (Image 8).
Other tray bake recipes for you to try; Sausage Tray Bake with Vegetables, Spiced Chicken and Cauliflower Tray Bake with a Raita Sauce and Sun-dried Tomato & Olive Courgette Pizza
How to meal prep
Divide the saucy roasted veg into four containers. When it’s time to reheat, heat in the microwave for 2 minutes, top with parsley, red chilli slices and enjoy.
You can optionally fry your halloumi the day of eating if you want more of a crispy halloumi texture but I like prepping all at once to save time!
Keep in the fridge for up to 5 days.
Adaptations
Change up the spice level
If you prefer your halloumi vegetable tray bake to have no spice, leave the chillies out or add some flavour by blending roasted red peppers within the sauce instead. The base of this recipe goes with so many flavours so get creative!
No halloumi? Substitute with a different cheese
Other cheeses that are great with this recipe are feta, mozzarella, goat’s cheese. It also means that you can skip the step of frying the halloumi and just add the cheese straight into the pan with your spicy roasted vegetables.
Substitute the vegetables
If you’re not a fan of broccoli, you could do a Mediterranean vegetables combination with tomatoes, courgette, red onion and aubergine to pair with your halloumi tray bake.
Other halloumi recipe ideas; Sweet Chilli Halloumi Wrap, Roasted Mediterranean Vegetables With Halloumi and Baked Orzo and Spicy Tomato Rice topped with Halloumi and Coriander
Tips and Tricks
Choose whichever vegetables are in season, to save money and also for variety.
Cut the vegetables into even pieces, this will ensure they cook evenly. Cut your halloumi in even slices too, and ensure golden brown on both sides but take care not to overcook.
Use different herbs, for this recipe I used parsley but basil, thyme and coriander would work well.
FAQs
Halloumi cheese originated from Cyprus and is popular in both Mediterranean and Eastern countries.
Halloumi is a salty, semi-hard cheese that is made with a mixture of goat’s and sheep’s milk (or sometimes cow’s milk) and is great for grilling or frying without melting.
This recipe is packed with both flavour and is a nutritious and filling dish.The vegetables provide fibre, vitamins and minerals, while the halloumi cheese provides protein and calcium.
Yes buy the Violife Mediterranean style block non-dairy Cheese alternative or you can add a sprinkle of Nutritional yeast to get that cheesy flavour!
Yes this recipe is gluten-free dish and also low carb so great for anyone with dietary restrictions.
If you tried this Halloumi Tray Bake with Roasted Vegetables recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Halloumi Tray Bake with Roasted Vegetables
Ingredients
- 2 broccoli heads, slice into florets and use stems (£0.53x2)=(£1.06)
- 1 aubergine, sliced into chunks (£0.76)
- 250 g cherry tomatoes (£0.50)
- 2-3 cloves of garlic (£0.65/3)=(£0.22)
- 400 g can of chopped tomatoes (£0.32)
- 2-3 chillies, seeds removed (if preferred) (£0.50)
- 450 g (2 blocks) blocks low fat halloumi, sliced into thin chunks (£2.20x2)=(4.40)
- 75 g mixed olives £1.75/2=(£0.87)
- 1 handful of fresh parsley to serve (£0.50)
CUPBOARD ESSENTIALSce
- 1 tbsp extra-virgin olive oil
- 1 tbsp rapeseed oil
- ½ tbsp honey
- Salt & Pepper
Method
PREHEAT OVEN TO 175°C
- Add the broccoli, aubergine and cherry tomatoes into a large baking tray. Coat evenly with extra virgin olive oil and season with pepper (not salt at this stage). Pop in the oven for 20 minutes.
- Meanwhile, blend the chopped tomatoes, chilli, garlic, honey and a big pinch of salt. Blend until a smooth consistency is achieved.
- When the veg has been roasting for 20 minutes, remove from the oven and stir in the spicy tomato sauce. Scatter the olives around the tray and pop back in the oven for 30 minutes.
- Whilst this is roasting away, fry the halloumi chunks in rapeseed oil in a non-stick pan, until golden brown.
- Once the vegetables have roasted, serve with the golden halloumi, a sprinkle of fresh parsley and any remaining chilli you might have can be sliced and added as a garnish for an extra kick. So delicious!
- If meal prepping, divide into four containers and top with the halloumi. Reserve the parsley to top before eating.
Notes
- Choose whichever vegetables are in season, to save money and also for variety.
- Ensure halloumi is golden brown on both sides but not overcooked.
- Use a variety of herbs such as parsley, basil, thyme, or coriander for added flavor.
Nutrition
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