Roasted Vegetable Halloumi Platter With Lemon Herb Dressing

Name: Roasted Vegetable Halloumi Platter With Lemon Herb Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings as a main, or 6 servings as a shared spread
Cuisine: Mediterranean
Ingredients: 2 medium zucchini, about 1 pound / 450 grams total, trimmed and sliced into 1/2-inch half-moons; 2 medium bell peppers, preferably 1 red and 1 yellow, seeded and sliced into 1-inch strips; 1 large red onion, peeled and cut into 8 wedges through the root end; 2 cups cherry tomatoes, about 10 ounces / 300 grams; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 8 ounces / 225 grams halloumi cheese, drained and patted very dry; 1 teaspoon olive oil, for the skillet; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 small garlic clove, finely grated or minced; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 tablespoon finely chopped fresh parsley; 1 tablespoon finely chopped fresh mint; 1/8 teaspoon freshly ground black pepper; 1/2 cup pitted Kalamata olives, drained; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh mint; Optional: lemon wedges, warm pita, crusty bread, cooked couscous, or cooked quinoa

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings as a main, or 6 servings as a shared spread
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

Vegetables: 2 medium zucchini, 2 bell peppers, 1 large red onion, 2 cups cherry tomatoes
For roasting: 3 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper
Halloumi: 8 ounces halloumi cheese, sliced, plus 1 teaspoon olive oil for searing
Finish: 1/2 cup pitted Kalamata olives, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh mint
Lemon herb dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 small garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons chopped herbs

Do This

1. Heat the oven to 425°F / 220°C and line 2 large sheet pans with parchment paper.
2. Toss zucchini, peppers, and red onion with olive oil, oregano, smoked paprika, salt, and pepper.
3. Roast vegetables for 15 minutes, then add cherry tomatoes and roast 8 to 10 minutes more.
4. Whisk the lemon herb dressing until glossy and well combined.
5. Sear sliced halloumi in a hot skillet for 2 to 3 minutes per side until golden.
6. Arrange roasted vegetables, warm halloumi, and olives on a platter; drizzle with dressing and herbs.

Why You’ll Love This Recipe

Colorful and satisfying: Sweet roasted vegetables, salty halloumi, briny olives, and bright lemon dressing make every bite lively.
Flexible serving style: Serve it as a vegetarian main, a generous side, or a shareable platter with warm pita, couscous, or crusty bread.
Weeknight-friendly: The vegetables roast mostly hands-off while you whisk the dressing and sear the cheese.
Great warm or room temperature: It is ideal for relaxed dinners, picnics, potlucks, and Mediterranean-style grazing boards.

Grocery List

Produce: 2 medium zucchini, 2 bell peppers, 1 large red onion, 2 cups cherry tomatoes, 2 lemons, 1 small garlic clove, fresh parsley, fresh mint, optional lemon wedges for serving
Dairy: 8 ounces halloumi cheese
Pantry: Olive oil, extra-virgin olive oil, pitted Kalamata olives, dried oregano, smoked paprika, fine sea salt, black pepper, Dijon mustard, honey

Full Ingredients

Roasted Vegetables

2 medium zucchini, about 1 pound / 450 grams total, trimmed and sliced into 1/2-inch half-moons
2 medium bell peppers, preferably 1 red and 1 yellow, seeded and sliced into 1-inch strips
1 large red onion, peeled and cut into 8 wedges through the root end
2 cups cherry tomatoes, about 10 ounces / 300 grams
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Golden Halloumi

8 ounces / 225 grams halloumi cheese, drained and patted very dry
1 teaspoon olive oil, for the skillet

Lemon Herb Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 small garlic clove, finely grated or minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

For Serving

1/2 cup pitted Kalamata olives, drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
Optional: lemon wedges, warm pita, crusty bread, cooked couscous, or cooked quinoa

Roasted Vegetable Halloumi Platter With Lemon Herb Dressing – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pans

Preheat the oven to 425°F / 220°C. Position racks in the upper and lower thirds of the oven. Line 2 large rimmed sheet pans with parchment paper for easier cleanup and better browning. Using two pans gives the vegetables enough room to roast instead of steam.

Step 2: Season the zucchini, peppers, and onion

Add the sliced zucchini, bell pepper strips, and red onion wedges to a large mixing bowl. Drizzle with 3 tablespoons olive oil, then sprinkle with 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Toss well until the vegetables are lightly coated and the seasonings are evenly distributed.

Spread the vegetables across the prepared sheet pans in a single layer. Keep the red onion wedges mostly intact so they roast into tender, caramelized pieces.

Step 3: Roast the vegetables until tender and lightly browned

Roast the zucchini, peppers, and onion for 15 minutes. Remove the pans from the oven, gently turn the vegetables with a spatula, and add the cherry tomatoes to the pans. Try to keep everything in a single layer, with a little space between the vegetables where possible.

Return the pans to the oven and roast for another 8 to 10 minutes, until the zucchini is tender, the peppers have browned edges, the onion is sweet and softened, and the cherry tomatoes are just beginning to blister and burst. The total roasting time should be 23 to 25 minutes.

Step 4: Make the lemon herb dressing

While the vegetables roast, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 small grated garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon chopped parsley, 1 tablespoon chopped mint, and 1/8 teaspoon black pepper in a small bowl.

The dressing should taste bright, lemony, and herbaceous. Because halloumi and olives are naturally salty, the dressing does not need extra salt. If your halloumi is very mild, you can add a tiny pinch of salt at the end after tasting the finished platter.

Step 5: Slice and dry the halloumi

Drain the halloumi and pat it very dry with paper towels or a clean kitchen towel. Slice it into 8 pieces, each about 1/2 inch thick. Drying the halloumi is important because it helps the cheese sear instead of sputter and steam in the pan.

Step 6: Sear the halloumi until golden

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat for 2 minutes. Add 1 teaspoon olive oil and swirl to coat the pan. Add the halloumi slices in a single layer and sear for 2 to 3 minutes per side, until deeply golden on the outside and warm through the center.

Do not walk away during this step. Halloumi browns beautifully but can go from golden to overly dark quickly. Once seared, transfer it to a plate and keep it warm while you assemble the platter.

Step 7: Assemble the platter

Spoon the roasted zucchini, peppers, red onion, and cherry tomatoes onto a large serving platter. Nestle the golden halloumi slices among the vegetables so the cheese stays visible and easy to serve. Scatter the 1/2 cup Kalamata olives over the top.

Step 8: Dress, garnish, and serve

Drizzle the lemon herb dressing evenly over the warm vegetables and halloumi. Finish with 1 tablespoon chopped parsley and 1 tablespoon chopped mint. Serve immediately while the halloumi is warm and springy, or let the platter sit for up to 30 minutes and enjoy it at room temperature.

For a heartier meal, serve with warm pita, crusty bread, couscous, quinoa, or a simple green salad. The dressing mingles with the roasted tomato juices on the platter, so bread is especially good for scooping up the lemony, savory juices.

Pro Tips

Give the vegetables space: Crowding the sheet pans traps moisture and prevents browning. Two pans are better than one for this recipe.
Pat the halloumi dry: Dry cheese sears more evenly and develops a crisp, golden crust.
Add the tomatoes later: Cherry tomatoes need less time than zucchini, peppers, and onion. Adding them halfway through keeps them juicy rather than collapsed.
Serve halloumi warm: Halloumi is at its best right after searing, when it is golden outside and pleasantly chewy inside.
Balance the salt: Halloumi and olives are salty, so keep the vegetables lightly seasoned and taste before adding any extra salt.

Variations

Add chickpeas: Toss 1 drained and rinsed 15-ounce can chickpeas with 1 tablespoon olive oil and roast them with the vegetables for extra protein and texture.
Make it spicy: Add 1/4 teaspoon crushed red pepper flakes to the vegetables before roasting, or whisk a pinch into the dressing.
Turn it into a grain bowl: Serve the roasted vegetables and halloumi over 3 cups cooked couscous, farro, quinoa, or rice, then drizzle generously with the lemon herb dressing.

Storage & Make-Ahead

This platter is best served warm or at room temperature on the day it is made, especially because freshly seared halloumi has the nicest texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the vegetables in a 375°F / 190°C oven for 8 to 10 minutes, and re-sear the halloumi in a dry nonstick skillet over medium heat for 1 to 2 minutes per side to refresh its texture. The dressing can be made up to 3 days ahead and refrigerated; let it sit at room temperature for 10 minutes and whisk before using. The vegetables can be chopped up to 24 hours ahead and stored separately in the refrigerator.

Nutrition (per serving)