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Roasted Vegetable Bake with Melted Halloumi

There's something undeniably satisfying about this Roasted Vegetable Bake with Melted Halloumi that keeps it on regular rotation in my kitchen. Roasting vegetables brings out their natural sweetness, and when paired with melted halloumi, the result is pure comfort food. Whether you serve it as a side dish with chicken or as the star of your #MeatFreeMonday, this tray bake hits all the right notes.

Beyond its bold, fresh flavors, the best part is that it’s ready in just 45 minutes—making it perfect for a #MidweekMeal or #MealPrep. Let’s get cooking!

Helpful Tips

Quality Ingredients

The magic starts with top-notch ingredients. Use the best extra virgin olive oil you can find, and don't be shy with it—more is better here. Freshly ground pepper and sea salt are non-negotiable, as is fresh garlic. Please, skip the jarred minced stuff. Trust me, the flavor payoff is worth it.

Oregano

Now, about that oregano. Greek oregano is a game-changer. If you haven’t tried it, do yourself a favor and compare it with the regular supermarket variety. The difference is night and day. Greek oregano has an intoxicating aroma, thanks to its blend of leaves and flower buds, and an intense, earthy flavor that elevates this dish to new heights. The secret to releasing this aroma is to make sure you rub the oregano between the fingers before adding it to the dish which releases the oils.

Halloumi and Cherry Tomatoes

After the initial roast, adding halloumi and cherry tomatoes is where the magic happens. Cherry tomatoes burst with juicy, roasted goodness, while the halloumi adds that perfect salty, squeaky finish. If you’ve never tried melted halloumi, you’re in for a treat.

Watch How to Make It

Meal Prep and Lunch Option

This Roasted Vegetable Bake with Melted Halloumi is an ideal meal prep option. It’s easy to make on a Sunday night, stores well, and reheats beautifully in the microwave, making it a convenient and healthy lunch for the week ahead. The roasted veggies and halloumi retain their flavour and texture, ensuring each meal is as satisfying as the first.

What to serve it with?

GREEK TZATZIKI DIP AND SAUCE

EASY STOVETOP WHITE RICE

LEMON AND GARLIC BUTTER BAKED FISH

OVEN BAKED CALAMARI SQUID

Roasted Vegetable Bake with Melted Halloumi

Serves: 4

Prep Time 10 minutes

Cook Time: 40-50 minutes

INGREDIENTS

Halloumi and Vegetables:

8 slices of halloumi

2 medium potatoes, diced into 2cm cubes

1 large zucchini, diced

1 red capsicum, diced

1 yellow capsicum, diced

1 red onion, sliced into 8 wedges

250g cherry tomatoes

Seasoning:

½ cup extra virgin olive oil

6 garlic cloves, finely chopped or minced

3 rosemary stalks, leaves removed and chopped

1 tablespoon dried Greek oregano

1 teaspoon smokey paprika

Sea salt and freshly ground pepper

Juice of 1 lemon

Instructions:

Preheat the oven: Set to 200°C fan forced. Line a large baking tray with baking paper.
Prepare the vegetables: Spread the potatoes, zucchini, capsicums, and red onion evenly on the tray. Add the garlic, rosemary, and oregano, then season with smokey paprika, sea salt and pepper. Drizzle generously with olive oil and toss to combine. Roast for 30-35 minutes.
Add halloumi and tomatoes: Remove the tray from the oven, add the cherry tomatoes and halloumi slices. Drizzle with the remaining olive oil, sprinkle with a touch more oregano, and return to the oven. Bake for an additional 15 minutes, or until the halloumi is golden.
Finish and serve: Once baked, squeeze fresh lemon juice over the dish. Serve with warm pita bread or STOVETOP WHITE RICE, and a side of GREEK TZATZIKI DIP AND SAUCE.