Halloumi Tray Bake with Potatoes and Vegetables
Halloumi tray bake is a hearty, flavorful dish that's perfect for a weeknight dinner or meal prep. The salty halloumi pairs wonderfully with roasted potatoes and fresh vegetables like peppers, courgettes, and broccoli. Seasoned with dried oregano and topped with red pesto, it’s a simple yet delicious meal. You can customize this dish by swapping the vegetables or adding more protein like chickpeas for a filling, healthy meal.
450g baby potatoes, halved
1 medium brown onion, cut into wedges
150g broccoli florets
4 garlic cloves, left whole with skins on
1 medium courgette, sliced
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
225g halloumi, cut into slices
1 tbsp dried oregano
2 tbsp red pesto
2 tbsp olive oil
1 tbsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
Directions:
1. Preheat the oven to 180°C (355°F).
2. Toss potatoes with 1 tbsp olive oil, salt, and pepper. Place in a single layer on a baking tray and cook for 15 minutes.
3. Add onion, broccoli, and garlic to the tray, toss, and cook for 5-7 minutes.
4. Add remaining vegetables, sprinkle with oregano, toss, and top with halloumi slices. Drizzle with remaining oil, season, and bake for another 20-25 minutes.
5. Mix red pesto with extra virgin olive oil. Serve the tray bake with the pesto drizzle.
Prep Time: 60 minutes
Kcal: 956 per serving