Name: Sheet pan halloumi and vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz halloumi cheese, sliced into half-inch planks; 1/2 cup Yukon Gold potato, cut into half-inch cubes; 5 oz broccoli florets, cut into bite-size pieces; 3/4 red bell pepper, sliced into 1-inch pieces; 1 tsp extra virgin olive oil; 1/2 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

565 calories

Protein: 33g; 23% of calories
Carbs: 27g; 19% of calories
Fat: 37g; 58% of calories

Ingredients

9 items

4 oz halloumi cheese, sliced into half-inch planks
½ cup Yukon Gold potato, cut into half-inch cubes
5 oz broccoli florets, cut into bite-size pieces
¾ red bell pepper, sliced into 1-inch pieces
1 tsp extra virgin olive oil
½ tsp dried oregano
¼ tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato cubes, broccoli, and bell pepper with the olive oil, oregano, half the salt, and the black pepper. Spread the vegetables in a single layer.
Roast the vegetables for 15 minutes. While they roast, pat the halloumi planks dry with a paper towel and season with the remaining salt.
Remove the pan from the oven and push the vegetables to the sides. Place the halloumi planks in the center so they touch the pan. Return to the oven and roast for 5 minutes.
Flip the halloumi planks. Roast for 5 minutes more until the cheese is golden at the edges and the potatoes are tender when pierced. Done when tender when pierced and golden edges.
Drizzle the lemon juice over the hot halloumi and vegetables before serving.

Nutrition

Ingredients

Instructions

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