One-Pan Mediterranean Lemon Herb Roasted Vegetables with Halloumi

1.Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.In a large bowl, combine the red pepper, yellow pepper, zucchini, cherry tomatoes, and red onion wedges.

3.In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper to create the dressing.

4.Pour the dressing over the vegetables and toss gently until everything is evenly coated.

5.Spread the seasoned vegetables in a single layer on the prepared baking sheet.

6.Roast the vegetables for 15 minutes.

7.Remove the baking sheet from the oven. Gently nestle the cubed halloumi cheese among the partially cooked vegetables, ensuring the cheese pieces have some space.

8.Return the pan to the oven and roast for another 15 to 20 minutes, or until the vegetables are tender and slightly caramelized, and the halloumi is golden brown and slightly softened.

9.Remove from the oven. Sprinkle with fresh chopped parsley and serve immediately with fresh lemon wedges on the side.