Halloumi Sheet Pan Meal for Two

Roasted veggies and savory halloumi cheese bake up on a sheet pan in less than 20 minutes for a no-fuss, little-mess, delicious dinner for two. This uses ground turmeric and za'atar for a flavorful and earthy twist. Serve with harissa paste and flatbread, if desired.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 727 Calories

Ingredients

• 1 teaspoon ground turmeric
• ½ teaspoon dried mint
• 3 tablespoons extra-virgin olive oil
• 1 serrano chile pepper
• 14 ounces butternut squash, cut into 3/4-inch slices
• 8 ounces halloumi cheese, sliced into 6 slices
• 1 large red bell pepper, cut into 1-inch rounds
• 6 large radishes, halved
• 1 medium red onion, cut into wedges and layers separated
• 14 large black olives
• 2 teaspoons za'atar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.

Step 3

Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.