Sheet Pan Lemon Herb Roasted Vegetables with Crispy Halloumi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Halloumi

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Halloumi

Enjoy a vibrant medley of roasted vegetables accented with bright lemon and fresh herbs, paired with crispy, golden halloumi cheese. This dish offers a satisfying balance of textures and flavors, with tender veggies and savory cheese creating a delicious and nutritious feast perfect for dinner.

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NUTRITION

591kcal
Protein
34.8g
Fat
42.6g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

150g Halloumi Cheese

150g Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion, Cherry Tomatoes)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the mixed vegetables into uniform bite-sized pieces. Place them in a bowl and drizzle with olive oil, lemon juice, and add minced garlic. Toss with fresh thyme, rosemary, salt, and pepper.

  • 3

    Spread the vegetables evenly on the prepared sheet pan.

  • 4

    Slice the halloumi cheese into ¼ inch thick pieces and nestle them among the vegetables on the pan.

  • 5

    Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and the halloumi edges have turned crispy.

  • 6

    Remove from the oven, give a gentle toss, and serve warm.

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Halloumi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Halloumi

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Halloumi

Enjoy a vibrant medley of roasted vegetables accented with bright lemon and fresh herbs, paired with crispy, golden halloumi cheese. This dish offers a satisfying balance of textures and flavors, with tender veggies and savory cheese creating a delicious and nutritious feast perfect for dinner.

NUTRITION

591kcal
Protein
34.8g
Fat
42.6g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

150g Halloumi Cheese

150g Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion, Cherry Tomatoes)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the mixed vegetables into uniform bite-sized pieces. Place them in a bowl and drizzle with olive oil, lemon juice, and add minced garlic. Toss with fresh thyme, rosemary, salt, and pepper.

  • 3

    Spread the vegetables evenly on the prepared sheet pan.

  • 4

    Slice the halloumi cheese into ¼ inch thick pieces and nestle them among the vegetables on the pan.

  • 5

    Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and the halloumi edges have turned crispy.

  • 6

    Remove from the oven, give a gentle toss, and serve warm.