Sheet Pan Halloumi and Veggies

Ingredients

• 8 oz halloumi cheese
• 2 bell peppers
• 1 zucchini
• ½ red onion
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Dice halloumi into 1-inch cubes. Chop bell peppers, zucchini, and red onion into similar-sized pieces. Halve cherry tomatoes.
3. In a large bowl, combine the chopped vegetables and halloumi. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.
4. Spread the mixture in a single layer on the prepared sheet pan.
5. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and the halloumi is golden brown.
6. Garnish with fresh parsley, if desired, and serve immediately.