There’s something wonderfully satisfying about a meal that comes together on a single sheet pan, and this Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle is my new go-to for effortless weeknight dinners. The crispy, golden edges of halloumi mingle with tender-roasted vegetables, all brightened by a fresh, zesty lemon-dill sauce that brings everything to life. Whether you’re craving bold flavors or simply tired of the usual fast-food rut, this dish offers the perfect harmony of savory cheese, hearty veggies, and a refreshing finish—all made with minimal fuss and maximum taste. Once you try it, I guarantee this easy recipe will become a staple in your kitchen, impressing both your taste buds and anyone lucky enough to share the table.
Why choose Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle?
Effortless cooking: This recipe shines with its one-pan simplicity, saving you time on prep and cleanup. Vibrant flavors: The crispy halloumi pairs perfectly with sweet, roasted veggies and a tangy lemon-dill drizzle for an irresistible taste combination. Versatile and satisfying: Ideal for vegetarians and anyone craving a wholesome, hearty meal. Crowd-pleaser: Its fresh, zesty finish makes it a standout dish for family dinners or casual entertaining. Healthy comfort: Balanced nutrition meets indulgent flavor in every bite—proof that easy meals can be both nourishing and delicious!
Sheet Pan Halloumi with Roasted Veggies Ingredients
For the Roasted Veggies
- Bell Peppers – Choose a mix of colors for vibrant flavor and visual appeal.
- Zucchini – Adds a tender, mild texture that complements the halloumi.
- Red Onion – Roasts down to a sweet, caramelized perfection enhancing the savory profile.
- Cherry Tomatoes – Burst with juicy sweetness when roasted, balancing the dish.
- Olive Oil – Use good-quality extra virgin for a rich, aromatic roasting medium.
- Garlic Cloves – Whole or sliced, they mellow beautifully when roasted.
For the Halloumi
- Halloumi Cheese – The star ingredient; its firm texture holds up well to roasting, creating crispy golden edges.
- Lemon Zest – Adds brightness to the halloumi and ties in with the drizzle’s citrus notes.
For the Lemon-Dill Drizzle
- Fresh Dill – Brings a fragrant, slightly tangy herbal flavor that livens up every bite.
- Lemon Juice – Provides the zesty acidity needed to balance the richness of the cheese and veggies.
- Greek Yogurt – Optional, for a creamy texture that melds the drizzle smoothly.
- Honey or Maple Syrup – A tiny touch enhances the drizzle’s complexity without overpowering.
This Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle uses simple, fresh ingredients that come together effortlessly to create a meal bursting with texture and flavor.
How to Make Sheet Pan Halloumi with Roasted Veggies
- Preheat Oven: Preheat your oven to 425°F (220°C), ensuring it’s hot enough to roast the veggies until tender and crispy. Line a sheet pan with parchment paper for easy cleanup.
- Prep Veggies: Cut bell peppers, zucchini, and red onion into bite-sized chunks; halve cherry tomatoes. Toss with olive oil, smashed garlic, salt, and pepper until evenly coated and glistening.
- Roast Veggies: Spread the veggies in a single layer on the pan. Roast at 425°F for 20 minutes, stirring once, until edges are golden brown and vegetables are tender.
- Add Halloumi: Slice halloumi into ½-inch pieces and zest a lemon over them. Nestle the cheese among the veggies, allowing enough space for even browning and crisping.
- Finish Roasting: Return the pan to the oven for 10 minutes. Bake until the halloumi’s edges turn golden and crisp, and veggies reach the perfect caramelized texture.
For the Lemon-Dill Drizzle:
- Combine Drizzle: In a small bowl, whisk together lemon juice, chopped fresh dill, Greek yogurt (if using), honey, salt, and pepper until smooth and bright.
- Serve: Drizzle the lemon-dill sauce generously over the hot halloumi and roasted veggies to finish your Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle.
Optional: Sprinkle with red pepper flakes for a spicy kick.
Exact quantities are listed in the recipe card below.
Variations & Substitutions for Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle
Feel free to put your unique spin on this delightful recipe and make it even more special for your family dinner!
-
Herb-Infused: Substitute fresh dill with parsley or basil for a different herbal twist. Each herb brings its own unique flavor, brightening the dish in a fresh way.
-
Veggie Swap: Use seasonal veggies like asparagus, carrots, or Brussels sprouts instead of the veggies listed. Enjoy the changes in texture and taste with seasonal produce!
-
Add Heat: Sprinkle some red pepper flakes or sliced jalapeños in with the vegetables for a spicy kick. The heat elevates the flavors and adds an exciting twist.
-
Vegan Option: Replace halloumi with marinated tofu or chickpea patties for a delicious plant-based version. You’ll get a similar satisfying texture and flavor without dairy.
-
Grain Booster: Serve over a bed of quinoa or couscous for added texture and heartiness. These grains provide a filling base that complements the flavors beautifully.
-
Nutty Crunch: Toss in some toasted pine nuts or slivered almonds before serving for an added crunch. The nutty flavor combined with the veggies and halloumi creates a delightful contrast.
-
Citrus Burst: Experiment with different citrus fruits by adding orange or lime juice to the drizzle. These variations give a new dimension to the dish and enhance the overall brightness.
-
Creamy Twist: For an ultra-creamy drizzle, blend the Greek yogurt with avocado. It’ll give your sauce a rich texture while still keeping it light and flavorful.
How to Store and Freeze Sheet Pan Halloumi with Roasted Veggies
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to retain crispiness, or microwave for convenience.
Freezer: For best results, freeze cooked halloumi and veggies separately in airtight bags for up to 1 month. Thaw in the fridge before reheating.
Reheating: To reheat, place thawed veggies and halloumi on a baking sheet and warm in a preheated oven at 350°F (175°C) until heated through, about 10-15 minutes.
Make Ahead Options
These Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle are perfect for busy weeknights! You can prep the chopped veggies and toss them with olive oil, salt, and pepper up to 24 hours in advance; simply refrigerate them in an airtight container to maintain their freshness. Additionally, slice the halloumi and zest the lemon a few hours ahead—just keep the cheese wrapped in plastic to keep it moist. When you’re ready to cook, spread the prepped veggies on your sheet pan, add the halloumi, and roast as directed. This way, you’ll have a scrumptious, hassle-free dinner with minimal effort, proving that even on the busiest nights, you can enjoy a home-cooked meal!
What to Serve with Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle?
This delightful one-pan meal is the perfect starting point for a well-rounded dinner that delights the senses.
-
Couscous Salad: A light, fluffy couscous salad with herbs and lemon adds texture and fresh flavor to balance the richness of the halloumi.
-
Garlic Bread: Crispy, buttery garlic bread offers a satisfying crunch; it’s perfect for soaking up the zesty lemon-dill drizzle.
-
Quinoa: Creamy quinoa seasoned with herbs provides a nutritious, protein-packed base that complements the savory veggies beautifully.
-
Green Beans Amandine: Sautéed green beans with crunchy almonds bring an element of elegance and add a delicious nutty flavor contrast.
-
Roasted Potatoes: Crispy roasted potatoes seasoned with rosemary are a comforting side that enhances the meal’s homey vibes.
-
Arugula Salad: A simple arugula salad dressed lightly with olive oil and lemon brings a fresh, peppery note to balance the dish’s richness.
-
Lemonade or Iced Tea: Refreshing lemonade or iced tea finished with mint is a perfect beverage pairing that enhances the light, zesty flavors of your meal.
Expert Tips for Sheet Pan Halloumi with Roasted Veggies
- Choose firm halloumi: Select a good-quality, firm halloumi that will hold its shape and crisp nicely without melting into the veggies.
- Cut veggies evenly: Slice your vegetables into uniform pieces for even roasting and consistent tenderness in every bite.
- Avoid overcrowding: Arrange the halloumi and veggies in a single layer to ensure they roast instead of steam, enhancing crispiness and flavor.
- Use fresh dill: Fresh dill brightens the lemon-dill drizzle better than dried, providing a zesty, fragrant finish to your dish.
- Watch roasting times: Add halloumi in the last 10 minutes to prevent overcooking and maintain its perfect golden edges.
- Season well: Don’t forget to season both the veggies and halloumi with salt and pepper before roasting to maximize flavor in this Sheet Pan Halloumi with Roasted Veggies recipe.
Sheet Pan Halloumi with Roasted Veggies and a Lemon-Dill Drizzle Recipe FAQs
How do I choose the best halloumi for this recipe?
Look for firm, fresh halloumi with a pale white color and no dark spots. Avoid overly salty or rubbery blocks, as you want it to crisp up nicely without melting into the veggies.
Can I store leftovers in the fridge, and for how long?
Absolutely! Store your leftover sheet pan halloumi and veggies in an airtight container for up to 3 to 4 days. To keep the halloumi crispy, reheat gently in the oven instead of the microwave whenever possible.
Is it possible to freeze the leftovers?
Yes, but I recommend freezing the veggies and halloumi separately for the best texture. Place them in airtight freezer bags, removing as much air as possible. Freeze for up to 1 month. When ready, thaw overnight in the fridge and reheat in a 350°F oven for 10–15 minutes.
What if my veggies aren’t roasting evenly?
This happens if the pieces aren’t uniform or the pan is overcrowded. Cut vegetables evenly and spread them in a single layer with space between pieces for roasting. Stir halfway through cooking to promote even caramelization and prevent sogginess.
Is this recipe safe for pets or those with allergies?
Halloumi cheese is made from sheep or goat’s milk, so it’s not suitable for pets or anyone with dairy allergies. For a dairy-free option, swap halloumi with firm tofu or a vegan cheese alternative, and ensure the lemon-dill drizzle skips the Greek yogurt or uses a plant-based version.
Easy Sheet Pan Halloumi with Roasted Veggies & Zesty Lemon-Dill
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Cut bell peppers, zucchini, and red onion into bite-sized chunks; halve cherry tomatoes. Toss with olive oil, smashed garlic, salt, and pepper.
- Spread the veggies in a single layer on the pan. Roast at 425°F for 20 minutes, stirring once.
- Slice halloumi into ½-inch pieces and zest a lemon over them. Nestle the cheese among the veggies.
- Return the pan to the oven for 10 minutes until halloumi's edges turn golden and crisp.
- In a small bowl, whisk together lemon juice, chopped fresh dill, Greek yogurt (if using), honey, salt, and pepper until smooth.
- Drizzle the lemon-dill sauce generously over the hot halloumi and roasted veggies.
