YOUR SOLIN GENERATED RECIPE
Golden Sheet Pan Halloumi and Roasted Vegetables
Roasted halloumi and vibrant vegetables are prepared on a single sheet pan until the cheese develops a satisfyingly crisp golden crust.
INGREDIENTS
3.2 oz Halloumi cheese
0.75 cup Non-fat Greek yogurt
0.25 cup Canned chickpeas
1 cup Bell peppers
0.5 cup Red onion
0.25 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
0.25 tsp Garlic powder
1 tsp Lemon juice
PREPARATION
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Slice the halloumi into 1/2-inch thick rectangles and chop the bell peppers and red onion into bite-sized pieces.
Place the halloumi, bell peppers, red onion, and drained chickpeas onto the prepared sheet pan.
Drizzle with olive oil and sprinkle with sea salt, black pepper, dried oregano, and garlic powder, tossing well to coat.
Spread everything in a single layer and roast for 20-25 minutes, flipping halfway through, until the cheese is golden brown.
In a small bowl, whisk the Greek yogurt with lemon juice until smooth.
Serve the roasted mixture warm with a generous dollop of the lemon-yogurt sauce.