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.
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.
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:
- 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
- ½ medium butternut squash, cut into ½-inch cubes
- 1 large sweet potato, cut into ½-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 ½-inch cubes
- Salt and pepper
- Preheat the oven at 190°C (375°F).
- Heat the oil into an oven-proof cast-iron casserole that has a lid and saute the red onion for 1-2 minutes. Add the garlic and continue to cook until fragrant.
- Next, add the red pepper and chestnut mushrooms and continue to cook for 3-5 minutes until the mushrooms reduce in size.
- Add the courgette, butternut squash, sweet potato and herbs and mix everything together. Then add the lentils and chopped tomatoes, give everything another stir, cover with a lid, and bake in the oven for 30 minutes.
- Take the dish out of the oven, sprinkle the halloumi on top and bake it for another 10 minutes without the lid until the halloumi is golden and slightly crispy. Serve it with some crusty bread on the side.
Amount Per Serving: Calories: 306Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 305mgCarbohydrates: 31gFiber: 9gSugar: 9gProtein: 18g
Nutritional information is an estimate provided by an online nutrition calculator.