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One tray bakes like this easy grilled veg & halloumi tray bake are great as they require little effort. You'll only need one tray, thus reducing clean up time, making them a great idea for a midweek meal.
If you’re cooking this low-carb dish midweek, you can prep most of the ingredients beforehand (eg on the weekend), which cuts down the hands-on time on when you go to cook the dish. Whether you follow a vegetarian keto diet or simply love grilled halloumi, this meal is a keeper. Roasted vegetables, grilled halloumi, extra virgin olive oil and fresh herbs — what's not to love?
This recipe makes four full meal servings, or six to eight servings as a side with your favorite protein.
Hands-on Overall
Serving size about 170 g/ 6 oz
Nutritional values (per about 170 g/ 6 oz)
Net carbs9.1 grams
Protein16.7 grams
Fat40.5 grams
Calories471 kcal
Calories from carbs 8%, protein 14%, fat 78%
Total carbs13.8 gramsFiber4.6 gramsSugars5.9 gramsSaturated fat14 gramsSodium1,227 mg(53% RDA)Magnesium65 mg(16% RDA)Potassium699 mg(35% EMR)
Ingredients (makes 4 main servings or 6-8 sides)
- 6 tbsp extra virgin olive oil, divided (90 ml)
- 1 small red onion (60 g/ 2.1 oz)
- 1 large zucchini (250 g/ 8.8 oz)
- 1 small red bell pepper (74 g/ 2.6 oz)
- 1/2 small head broccoli (200 g/ 7.1 oz)
- 1/2 cauliflower (225 g/ 8 oz)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 package halloumi cheese, cubed (250 g/ 8.8 oz)
- 1/2 cup mixed, pitted olives (50 g/ 1.8 oz)
- 12 cherry tomatoes (140 g/ 5 oz)
- 1/3 cup loosely packed basil leaves, torn
- 2 tbsp fresh lemon juice (30 ml)
Instructions
- Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To prepare the vegetables, cut the zucchini into small (about 2.5 cm/ 1 inch) rounds. Cut the onion into wedges. Chop the pepper into thick strips.
- Cut the cauliflower and broccoli into smaller florets. Smaller pieces are better as they will cook faster and more evenly.
- Add to a heavy baking tray, and toss with 3 tablespoons of the olive oil, salt and pepper.
- Bake for 15 minutes, stir, and then return to the oven for another 10 to 15 minutes.
- Cut the halloumi into cubes, and scatter across the vegetables, along with the olives and cherry tomatoes.
- Return to the oven for another 10-15 minutes or until the halloumi is starting to brown.
- Toss with fresh basil, lemon juice and the remaining 3 tablespoons of olive oil.
- Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving. Cold halloumi is very chewy and always needs to be reheated.
Roasted Vegetable & Halloumi Tray Bake
Step by Step
Ingredients
- 6 tbsp extra virgin olive oil, divided (90 ml)
- 1 small red onion (60 g/ 2.1 oz)
- 1 large zucchini (250 g/ 8.8 oz)
- 1 small red bell pepper (74 g/ 2.6 oz)
- 1/2 small head broccoli (200 g/ 7.1 oz)
- 1/2 cauliflower (225 g/ 8 oz)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 package halloumi cheese, cubed (250 g/ 8.8 oz)
- 1/2 cup mixed, pitted olives (50 g/ 1.8 oz)
- 12 cherry tomatoes (140 g/ 5 oz)
- 1/3 cup loosely packed basil leaves, torn
- 2 tbsp fresh lemon juice (30 ml)
Instructions
- Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To prepare the vegetables, cut the zucchini into small (about 2.5 cm/ 1 inch) rounds. Cut the onion into wedges. Chop the pepper into thick strips.
- Cut the cauliflower and broccoli into smaller florets. Smaller pieces are better as they will cook faster and more evenly.
- Add to a heavy baking tray, and toss with 3 tablespoons of the olive oil, salt and pepper.
- Bake for 15 minutes, stir, and then return to the oven for another 10 to 15 minutes.
- Cut the halloumi into cubes, and scatter across the vegetables, along with the olives and cherry tomatoes.
- Return to the oven for another 10-15 minutes or until the halloumi is starting to brown.
- Toss with fresh basil, lemon juice and the remaining 3 tablespoons of olive oil.
- Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving. Cold halloumi is very chewy and always needs to be reheated.
Nutrition (per serving, about 170 g/ 6 oz)
Calories471kcal
Net Carbs9.1g
Carbohydrates13.8g
Protein16.7g
Fat40.5g
Saturated Fat14g
Fiber4.6g
Sugar5.9g
Sodium1,227mg
Magnesium65mg
Potassium699mg
Detailed nutritional breakdown (per about 170 g/ 6 oz)
| Total per about 170 g/ 6 oz |
| 9.1 g | 16.7 g | 40.5 g | 471 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 20.3 g | 179 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Zucchini (summer squash, courgette) |
| 1.3 g | 0.8 g | 0.2 g | 11 kcal |
| Peppers, red bell, fresh |
| 0.7 g | 0.2 g | 0.1 g | 6 kcal |
| Broccoli, broccolini, fresh |
| 2 g | 1.4 g | 0.2 g | 17 kcal |
| Cauliflower, fresh |
| 1.7 g | 1.1 g | 0.2 g | 14 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Halloumi (Cypriot cheese) |
| 1.3 g | 12.5 g | 16.9 g | 206 kcal |
| Kalamata olives |
| 0 g | 0.1 g | 1.6 g | 16 kcal |
| Green olives |
| 0 g | 0.1 g | 1 g | 9 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.7 g | 0.3 g | 0.1 g | 6 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
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