Lunch

Baked Halloumi & Mediterranean Veggies

Name: Baked Halloumi & Mediterranean Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 block (200g) halloumi cheese, sliced; 1 medium zucchini, chopped; 1 bell pepper (any color), chopped; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 tbsp olive oil; 1 tsp dried oregano; Fresh parsley, chopped (for garnish)

Looking for a lunch that's both flavorful and fits your calorie goals? This baked halloumi and vegetable medley is your answer. It's incredibly simple to prepare, requiring minimal hands-on time for maximum taste. Perfect for a busy weekday, you'll love how quickly this comes together.

Ingredients

1 block (200g) halloumi cheese, sliced
1 medium zucchini, chopped
1 bell pepper (any color), chopped
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 tbsp olive oil
1 tsp dried oregano
Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C). Arrange chopped zucchini, bell pepper, cherry tomatoes, and red onion on a baking sheet.
Drizzle vegetables with olive oil and sprinkle with dried oregano, tossing gently to coat evenly.
Add the sliced halloumi cheese to the baking sheet with the vegetables.
Bake for 20 minutes, or until vegetables are tender and halloumi is golden brown. Garnish with fresh parsley before serving.

Tips

For extra flavor, add a squeeze of lemon juice after baking.
This dish is excellent for meal prep; simply store leftovers in an airtight container for up to 3 days.