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Sheet-Pan Vegetable and Halloumi Bake

Name: Sheet-Pan Vegetable and Halloumi Bake
Prep time: 29 min
Total time: 29 min
Cuisine: Mediterranean
Ingredients: zucchini — 200 g; red bell peppers — 200 g; red onion — 110 g; grape tomatoes — 473 g; garlic — 12 g; olive oil — 41 g; dried leaf oregano — 1 g; smoked paprika — 3 g; salt — 5 g; black pepper — 3 g; halloumi — 227 g; fresh lemon — 65 g; parsley leaves — 15 g

Sheet-Pan Vegetable and Halloumi Bake reads citrus 5.6, sourness 5.1 and sweetness 5.0 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.2 / 10
Sweet & Fruity — 5.7 / 10
Sour & Bright — 7.2 / 10
Bitter & Earthy — 2.6 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 5.6 · Sourness 5.1 · Sweetness 5.0 · Salinity 4.7 · Richness 4.5 · Umami 3.9 · Allium 3.7 · Herbaceous 2.8 · Fruity 2.5 · Smoke 2.2 · Floral 1.7 · Bitterness 1.5 · Warm Spice 1.4 · Nutty 1.3 · Funk & Ferment 1.1 · Earthy 1.1 · Heat 0.8

What's in it (13)

zucchini — 200 g
red bell peppers — 200 g
red onion — 110 g
grape tomatoes — 473 g
garlic — 12 g
olive oil — 41 g
dried leaf oregano — 1 g
smoked paprika — 3 g
salt — 5 g
black pepper — 3 g
halloumi — 227 g
fresh lemon — 65 g
parsley leaves — 15 g

Time & effort: about 29 min · effort: medium

Nutrition (per 100 g, engine-estimated): 103.6 kcal, 5.2 g protein, 4.9 g fat, 9.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Preheat the oven to 425F. On a large rimmed sheet pan, toss the zucchini, bell peppers, and red onion with 2 tablespoons of the olive oil, the oregano, smoked paprika, 3/4 teaspoon of the salt, and the black pepper; spread into a single layer with a little space between pieces so they roast instead of steam.
Roast until the vegetables are just starting to soften and char at the edges, 15-18 minutes.
Remove the pan and scatter the cherry tomatoes and garlic over the vegetables.
Push everything to one side of the pan, nestle the halloumi slices in the cleared space, and brush them with the remaining 1 tablespoon olive oil.
Return the pan to the oven and roast until the halloumi is deeply golden on top, the tomatoes have burst, and the vegetables are tender, 12-15 minutes.
Pull the pan from the oven, squeeze the lemon juice over the halloumi and vegetables, and season with the remaining 1/4 teaspoon salt to taste.
Scatter the parsley over the top and serve directly from the pan with the lemon wedges.

Dishes with a similar flavor shape

Grilled Halloumi and Vegetable Skewers — Mediterranean
Sheet-Pan Chorizo and Potato Hash with Eggs — Mexican
Grilled Turkey Kebabs with Zucchini and Peppers — American
Sheet-Pan Sausage, Potatoes, and Peppers — American
Vegetarian Fajita Bowl with Peppers and Black Beans — Tex-Mex

Keep reading: what citrus, sourness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.