Name: Roasted Vegetable Tray Bake with Lentils and Halloumi
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 tablespoon olive oil; 2 small red onions, diced; 4 garlic cloves, chopped; 1 red pepper, seeded and diced; 250 g (9 oz) chestnut mushrooms, sliced; 1 large courgette, diced; 1/2 medium butternut squash, cut into 1/2-inch cubes; 1 large sweet potato, cut into 1/2-inch cubes; 2 tablespoon fresh rosemary, finely chopped; 1 teaspoon oregano; 1 x 400 g (14 oz) tin lentils, drained; 1 x 400 g (14 oz) tin chopped tomatoes; 1 x 225 (8 oz) halloumi block, cut into 1/2-inch cubes; Salt and pepper

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Bursting with flavour, this roasted vegetable tray bake with lentils and halloumi is the perfect choice for an uncomplicated meatless dinner. It mixes loads of fresh veggies and herbs with delicious bits of crispy halloumi, and it goes great with a hunk of fresh crusty bread.

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Who can say no to a colourful plate of roasted veggies with golden bits of halloumi on top? Certainly not me. This roasted vegetable tray bake with lentils and halloumi packs a nutritional punch, and it's perfect for feeding a crowd. It's also gluten-free and super easy to make.

The recipe combines some of my favourite veggies: red onion, red pepper, sweet potato, butternut squash, mushrooms and courgette. I also bulk it up with a tin of lentils for extra protein and fibre, and the halloumi on top is a special treat.

The halloumi bake has a Mediterranean vibe, as I use a mix of rosemary and oregano for extra flavour, but you can easily give it an Indian twist by using a mix of Indian spices such as cumin and ground coriander.

You can serve this roast halloumi with veggies as is, but it also pairs well with some crusty bread. I typically serve it with my favourite crispy rosemary focaccia.

How do you make this veggie tray bake with halloumi?

There are two ways you can go about this vegetable tray bake. You can chop and dice all the ingredients, add them to a large tray, toss them with olive oil and herbs, then bake covered with foil for 45 minutes.

vegetarian recipe step by step instructions

Alternatively, you can saute some of the veggies for extra flavour, using a cast-iron casserole with a lid that goes from hob to oven. This method ensures that the flavours of the onion and garlic are fully released, and the mushrooms are well-done even before going into the oven. Plus, it requires less time in the oven because some of the veggies are already pre-cooked.

For both methods, you need to take the tray out, remove the foil or lid, sprinkle the halloumi on top, and return to the oven uncovered. Bake for another 10 minutes until the halloumi is golden and slightly crispy.

Make it vegan

You can easily make this veggie tray bake vegan by skipping the halloumi. Just remember to take off the lid or remove the foil and allow the veggies to cook uncovered for 10-15 minutes to get that beautiful roasted finish.

Recipe tips and notes

If the vegetables look like they're beginning to fry too much during roasting, drizzle a bit of water or vinaigrette on top.
Chop all the veggies into equal cubes, so they cook evenly.
Add a Moroccan twist to this halloumi tray bake by adding a tablespoon of harissa with the herbs.
You can use any other veggies you like, like parsnips, aubergine, or green beans, for example. Making substitutions to use seasonal veggies is always a good idea.
Add a can of chickpeas, too, if you want to bulk up the dish even more.

If you liked this recipe, have a look at some of my other easy vegetarian recipes:

Creamy Mushroom Wild Rice Pilaf

Easy Pasta with Lentils (Pasta e Lenticchie)

Asparagus and Artichoke Risotto (Risotto ai Carciofi)

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Yield: 6