Halloumi Sheet Pan Vegetables with Lemon Yogurt

Juicy vegetables from the oven meet golden-brown halloumi, served with a fresh lemon yogurt. Everything goes on a single baking sheet and is on the table in about half an hour.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 400 g Halloumi
• 1 pc Eggplant
• 2 pc Zucchini
• 2 pc Red bell pepper
• 500 g Cherry tomatoes
• 2 pc Red onions
• 3 pc Garlic cloves
• 4 tbsp Olive oil
• 2 tsp Dried oregano
• 1 pc Lemon
• 250 g Yogurt
• 1 bunch Bunch of mint
• Salt
• Black pepper

Method

1. Preheat the oven to 220 °C top and bottom heat and line a large baking sheet with parchment paper.
2. Wash the eggplant and zucchini and cut them into roughly 2 cm cubes. Remove the seeds from the bell pepper and cut into pieces, cut the onions into wedges. Finely chop the garlic.
3. Toss the vegetables with 3 tbsp olive oil, oregano, salt and pepper and spread them out on the baking sheet. Add the cherry tomatoes so they don't get crushed, and roast the tray in the oven for 20 minutes.
4. Cut the halloumi into 1 cm thick slices. Mix the garlic with the remaining olive oil.
5. Take the baking sheet out of the oven, place the halloumi slices between the vegetables and drizzle with the garlic oil. Bake for another 15 to 20 minutes, until the cheese is golden brown.
6. For the dip, mix the yogurt with the juice and some grated lemon zest, plus salt and pepper. Pick the mint leaves, finely chop them and stir them in.
7. Take the baking sheet out of the oven, sprinkle with mint and serve the vegetables with the lemon yogurt.