Harissa-Glazed Halloumi & Rainbow Veggie Sheet Pan Dinner

This colorful meal combines smoky harissa-marinated halloumi with crisp-tender roasted vegetables for maximum flavor with minimal cleanup. The zesty yogurt sauce adds cooling contrast to the spicy glaze, while everything cooks together on one pan. Perfect for busy weeknights or meal prep!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 oz halloumi cheese (cut into 1/2" slices)
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 red bell pepper (sliced)
• 1 yellow zucchini (sliced)
• 1 cup cherry tomatoes
• 1 red onion (cut into wedges)
• 1/2 cup Greek yogurt
• 1 lemon (zested + juiced)
• 1/4 cup fresh parsley (chopped)

Instructions

1. Preheat oven to 425°F and line baking sheet with parchment.
2. Whisk harissa paste with 1 tbsp olive oil. Brush both sides of halloumi slices with mixture.
3. Toss vegetables with remaining olive oil and spread in single layer on pan.
4. Roast vegetables 15 minutes until beginning to soften.
5. Push veggies to one side, add halloumi to empty space.
6. Bake 7-10 more minutes until cheese is golden and veggies are tender.
7. Meanwhile, mix yogurt with lemon zest, 1 tbsp juice, and half the parsley.
8. Drizzle yogurt sauce over everything, garnish with remaining parsley.
9. Serve immediately with crusty bread or over couscous if desired.

Chef's Note

For crispier halloumi, pat cheese dry before marinating and space slices apart on the pan.

Make-Ahead Tips

Store components separately in airtight containers up to 3 days. Reheat halloumi in skillet to maintain texture.

Substitutions

Paneer or tofu for halloumi | Sriracha for harissa | Any seasonal veggies