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–+ servings
close up of halloumi cheese and vegetables
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Haloumi and Vegetables Bake

This is a great main or side dish for a high protein option with vegetables!
Course Appetizer, sides
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 314kcal

Ingredients

  • 1 Red Bell Pepper rough chopped
  • 1 Green Bell Pepper rough chopped
  • 1 Orange Bell Pepper rough chopped
  • 1 pint Cherry Tomatoes
  • 4 Cloves of Garlic smashed
  • 1 Yellow Squash sliced
  • 1 Zucchini Squash sliced
  • 8 oz Jar of Pesto
  • ¼ tsp Red Pepper Flakes
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 3 tbsp Fresh Parsley Leaves chopped
  • 8 oz Haloumi Cheese small cubed
  • 1 Lemon thinly sliced plus 1 tbsp Fresh Lemon Juice
  • Optional Garnish: extra parsley

Instructions

  • Prepare a baking dish with non-stick spray preheat the oven to 375F.
  • Start by preparing all the veggies by smashing the garlic, slicing the zucchini and rough chopping the bell peppers into bite size to two bite size pieces.
  • Evenly coat the squash, zucchini, garlic, tomatoes and bell peppers with pesto, red pepper flakes, salt and pepper.
  • Fill the sheet tray with prepped veggies and bake for 25 minutes.
  • Remove tray and squeeze about 1 tbsp of fresh lemon juice on top of the veggies. Add haloumi cubed, lemon slices and chopped parsley.
  • Raise heat to 400 F and bake for 12-15 minutes and broil at the end for 1-2 minutes to develop color.
  • Let cool and garnish with fresh lemon and parsley as desired. Serve warm with quinoa, couscous or flat bread.

Notes

Can be stored in the fridge for up to 4 days. Reheat in microwave for one minute intervals until warm.

Nutrition

Calories: 314kcal | Carbohydrates: 14g | Protein: 13g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 1018mg | Potassium: 508mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2791IU | Vitamin C: 109mg | Calcium: 474mg | Iron: 2mg