Sheet-Pan Mediterranean Veggie & Halloumi Bake

Ingredients · per serving

• 1 tsp Dried oregano
• ½ lemon Lemon
• 1 courgette Courgette
• to taste Black pepper
• 2.5 tbsp Olive oil
• 120 g Halloumi
• 1 pepper Red pepper
• small handful Fresh mint
• 100 g Cherry tomatoes
• 1 small onion Red onion
• to taste Salt
• 1 small aubergine Aubergine

Instructions

1. Preheat oven to 220°C (200°C fan). Line a large baking tray with parchment.
2. Chop the aubergine, courgette, and pepper into 2cm chunks. Slice the onion into wedges.
3. On the tray, toss the veg with 2 tbsp olive oil, the dried oregano, salt, and pepper. Spread out in a single layer — overcrowding = steam not roast.
4. Roast 20 min, turning halfway.
5. Meanwhile, cut the halloumi into 2cm cubes. Pat dry with kitchen paper (less water = better browning).
6. Take tray out. Scatter the halloumi cubes and the cherry tomatoes over the veg. Drizzle with another splash of oil.
7. Roast 12 min more, until halloumi is golden at the edges and tomatoes are bursting.
8. Off the oven, scatter with chopped mint and lemon zest. Squeeze over the lemon juice. Serve from the tray with warm flatbread or couscous.

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