Summer veggies taking over your fridge? Lucky you! Grab a packet of halloumi and some seasonings, and let’s make a simple one pan dinner bake!
My meal plan always includes one dedicated night a week to “using veggies up”, because after a week of testing and photography I generally have a lot of things left over from partially used packages, things I changed my mind about including in a recipe test, etc.
More often than not, on those evenings I find myself pulling out a roasting tin and a packet of halloumi and making some kind of one pan tray bake dinner like this one. So if you find yourself in the same position week after week, this is the kind of recipe you need!
The plan today is to fill our roasting dish with summer veggies and crispy halloumi, and roast them to perfection with minty garlicky balsamic flavors.
Served with a creamy and cool garlic yogurt sauce, I find that this works as a complete (but lighter) meal. You can add some bread or rice for serving, but you don’t need it, so it’s easy to keep this grain free / gluten free if you wish.
Treat this recipe as a guide and do your own thing – while I put together my own favorite mix of veggies to share here today, I have tested it many ways, many times, and it was always good. The results won’t always be the same (for example, a pan with more tomatoes and zucchini will end up more juicy and less crispy overall) but it always works out super tasty.
Once summer is wrapping up, head on over to this Roasted Root Vegetables with Halloumi recipe which is basically a winter version of this one with honey roasted roots!
Choosing Your Veggies
- My veggie combo includes baby potatoes, mini peppers, asparagus, cherry tomatoes and zucchini / courgette. You can mix and match here. Use more of one thing and less of another, swap in other veggies like sweet potatoes or mushrooms; just fill the pan with veggies and you can’t go too wrong.
- If you include potatoes, they will need a 15 minute head start in the oven, but if you don’t include them you can put everything in the oven at the same time – making it a true “dump and bake” recipe! I don’t find that including potatoes actually adds to the total cook time though, because I get them going first and then prep the remaining ingredients while they are pre-cooking, but leaving them out would eliminate a step nevertheless.
- Not a zucchini / courgette fan? Honestly me neither, but since it’s a summer veggie I figured I should include it for those who do love it, and I found that if I sliced it reasonably thin it didn’t bother me at all. So if you want to give it another try, this is a great recipe to start with.
Choosing Your Sauce
- My recipe includes a super fast and delicious garlic yogurt sauce to serve with – I think it works perfectly! But if you aren’t feeling the yogurt, other great sauce ideas would be the avocado pesto from this recipe or the tahini sauce from this one.
- If you’d prefer a “grab and go” option, some ready made pesto, tzatziki, hummus or mashed avocado would be good alternatives too.
Roasted Summer Veggies & Halloumi
Ingredients
- olive oil, for roasting
- 400 g (14 oz) baby potatoes, halved (quartered if they are slightly larger)
- 5 garlic cloves, halved (or quartered, if large) lengthways
- 200 g (7 oz) asparagus, sliced, thick stems removed
- 10 cherry tomatoes, whole
- 200 g (7 oz) mini peppers, quartered lengthways
- 1 small (or 1/2 large) zucchini / courgette, chopped
- 225 g (8 oz) halloumi cheese, cubed
- 2 tsp balsamic vinegar
- ½ tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried mint
- salt and pepper, to taste
Garlic Yogurt Sauce
- 240 ml (1 cups) greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice, keep the rest of the lemon to slice into wedges for serving
- 1 small clove garlic, crushed – I like to run it through a garlic crusher twice to get it as smooth as possible
- salt, to taste
Instructions
- Heat the oven to 430F / 220C / 200C Fan and gather your ingredients. TIP: Get your potatoes prepped and cooking first – they are going to need a 15 minute head start in the oven before you add everything else, so you can use that time to prep and chop the other veggies.
- Add the potatoes to a large metal roasting dish, toss with oil and salt, then cook for 15 minutes until they are just starting to soften and brown.
- Remove from the oven and add all of the remaining veggies, the halloumi, the garlic slices, and the dried garlic and herbs. Drizzle in the balsamic vinegar plus just enough olive oil to get everything lightly coated, and mix well. Return to the oven for another 20 minutes.TIP: You want the pan to be full, but still mostly in a single layer. If you find your pan is getting too full, you can cook some of the ingredients in a separate pan and merge them back in later.
- Meanwhile, prepare the garlic yogurt by whisking all of the ingredients together in a bowl.
- Check in on the veggies and halloumi. It will be ready once the veggies are roasted and browned and the halloumi is crispy on top. You may need another 5-10 minutes of oven time to get it just right (the cook time can really vary based on how full your pan is, the specific veggies you use, and your cookware).
- Serve immediately, with yogurt on the side or drizzled over the top.
