NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Halloumi cheese

0.5 cup Chickpeas

1 cup Bell pepper

1 cup Zucchini

0.25 cup Red onion

0.25 tbsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Chop the bell pepper, zucchini, and red onion into uniform bite-sized pieces to ensure even cooking.

• 3

  Slice the halloumi cheese into 1/2-inch thick rectangles or cubes.

• 4

  Place the chopped vegetables, chickpeas, and halloumi onto the prepared sheet pan.

• 5

  Drizzle with olive oil and sprinkle with dried oregano, smoked paprika, sea salt, and black pepper.

• 6

  Toss everything together until the vegetables and cheese are evenly coated, then spread into a single layer.

• 7

  Roast for 20-25 minutes, flipping the ingredients halfway through, until the vegetables are tender and the halloumi is golden brown and crispy.

• 8

  While the sheet pan is in the oven, whisk together the Greek yogurt, lemon juice, and minced garlic in a small bowl to create the dip.

• 9

  Serve the roasted vegetable and halloumi mixture warm with the lemon-yogurt dip on the side.