Roasted Greek Vegetable Medley with Halloumi
A vegetarian sheet pan meal featuring roasted gyro-spiced vegetables and salty halloumi cheese.
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Ingredients
- 250 grams Halloumi cheese, sliced into 1/2 inch thick rectangles
- 1 large Red bell pepper, cut into large chunks
- 2 medium Zucchini, sliced into thick half-moons
- 1 medium Red onion, cut into wedges
- 1 cup Cherry tomatoes
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Ground cumin
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- 2
In a small bowl, whisk together the olive oil, oregano, paprika, garlic powder, and cumin to create the gyro spice marinade.
- 3
Place the chopped bell pepper, zucchini, red onion, and cherry tomatoes in a large mixing bowl.
- 4
Pour two-thirds of the spice marinade over the vegetables and toss until everything is evenly coated.
- 5
Spread the vegetables in a single layer on the prepared sheet pan and roast for 15 minutes.
- 6
Remove the pan from the oven, nestle the halloumi slices among the vegetables, and drizzle the remaining marinade over the cheese.
- 7
Return the pan to the oven and roast for another 10-12 minutes until the vegetables are tender and the halloumi is golden brown.
- 8
Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.
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