Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

published Jun 13, 2022
Mediterranean Monday
Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint Recipe

This colorful sheet pan dinner is packed with a wholesome mix of flavorful Mediterranean ingredients.

Serves4

Prep10 minutes to 15 minutes

Cook25 minutes to 30 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

Summer, in my mind, is all about keeping cooking — and cleanup, for that matter — to a minimum. I want to spend more time out on the front porch with a good book and less time sweating in the kitchen. This simple sheet pan of summer squash, tomatoes, halloumi cheese, and fresh herbs makes that possible. Not only is it bursting with seasonal flair, but it comes together quickly — and depending on the size of your household (it’s just two of us in mine), you’ll have leftovers for lunch the next day, which is a win.

My Favorite Way to Add Protein to a Meatless Meal

Nothing against beans and tofu, but halloumi is my current favorite vegetarian protein. A one-ounce slice of the firm, Cypriot cheese has the same amount protein as a large egg (6 grams).

Its magic lies in the fact that it doesn’t completely melt when cooked, so while it browns and softens in the oven, it remains firm and pleasantly squeaky. It, along with chopped preserved lemon, lends salty, briny flavor to a mix of roasted summer vegetables. Serve the whole thing over orzo, rice, or couscous — or just carry the whole sheet pan to the table and grab some forks. This is lazy summer cooking at it’s best.

Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

Welcome to Mediterranean MondaySheela Prakash‘s monthly column of Mediterranean recipes. Here, Sheela will teach you all about the Mediterranean diet’s feel-good way of cooking and eating, and share vibrant, easygoing recipes. Cook with us using #mediterraneanmonday, and for even more great recipes, order a copy of Sheela’s cookbook Mediterranean Every Day.

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint Recipe

This colorful sheet pan dinner is packed with a wholesome mix of flavorful Mediterranean ingredients.

Prep time 10 minutes to 15 minutes

Cook time 25 minutes to 30 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    (about 8.8-ounce) package halloumi

  • 1 pound

    summer squash (about 2 medium)

  • 1/2

    medium red onion

  • 4 cloves

    garlic

  • 1

    preserved lemon

  • 1 pint

    grape or cherry tomatoes (about 11 ounces)

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    red pepper flakes

  • 8 sprigs

    fresh mint

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF.

  2. Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.

  3. Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.

  4. Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).

  5. Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.