Halloumi Pesto Tray Bake Recipe

This Halloumi Pesto Tray Bake is a vibrant, Mediterranean-inspired dish that’s perfect for a quick weeknight dinner or a flavorful centerpiece for a gathering.

Golden, crispy halloumi cheese pairs beautifully with roasted cherry tomatoes and zucchini, all topped with a dollop of fresh, herby pesto.

It’s a colorful, wholesome, and absolutely delicious meal that comes together in one pan with minimal fuss.

Ingredients

This tray bake is all about fresh, simple ingredients coming together in perfect harmony.

For the tray bake:

• 1 block halloumi cheese (approx. 8 oz), cut into cubes or slices
• 2 medium zucchinis, sliced into rounds
• 1 pint cherry tomatoes (about 2 cups)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp chili flakes (optional, for a bit of heat)
• Salt and black pepper, to taste

For the pesto:

• 1 cup fresh basil leaves
• ¼ cup grated Parmesan cheese
• ¼ cup pine nuts (or almonds for a twist)
• 2 garlic cloves
• ⅓ cup olive oil
• Juice of ½ lemon
• Salt and pepper, to taste

For garnish:

• Microgreens or fresh arugula, optional
• Extra pesto, for serving

Instructions

With just a few simple steps, you’ll have a stunning tray bake that’s bursting with flavor.

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and lightly grease a large baking tray.
2. Prepare the Vegetables:
   Arrange the zucchini slices and cherry tomatoes on the tray. Drizzle with olive oil and sprinkle with oregano, garlic powder, chili flakes (if using), salt, and pepper. Toss everything to coat evenly.
3. Add the Halloumi:
   Nestle the halloumi pieces among the vegetables. The cheese will crisp up beautifully as it roasts, so leave enough space around each piece for even browning.
4. Roast the Tray Bake:
   Place the tray in the oven and roast for 20–25 minutes, flipping the halloumi halfway through. The tomatoes should be blistered and juicy, the zucchini tender, and the halloumi golden and crispy.
5. Make the Pesto:
   While the tray bake is roasting, prepare the pesto. In a food processor, combine the basil, Parmesan, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding a little extra olive oil if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
6. Serve:
   Remove the tray from the oven and let it cool for a couple of minutes. Spoon generous dollops of pesto over the roasted vegetables and halloumi. Garnish with microgreens or arugula for a pop of freshness, if desired.
7. Enjoy:
   Serve warm as a main dish with crusty bread or over a bed of couscous, quinoa, or salad greens. It’s equally delicious on its own!

Tweaks and Additions

Make this dish your own with a few creative twists:

• Add More Veggies
  Bell peppers, eggplant, or red onions would be wonderful additions to the tray.
• Switch Up the Pesto
  Try arugula, kale, or spinach instead of basil for a different flavor profile.
• Go Nut-Free
  Use sunflower seeds or pumpkin seeds in place of pine nuts for a nut-free pesto.
• Spice It Up
  Add a drizzle of harissa or chili oil for a spicy kick.
• Protein Boost
  Toss in some chickpeas or cannellini beans before roasting for a heartier meal.

This Halloumi Pesto Tray Bake is proof that simple ingredients can create something truly spectacular. It’s wholesome, colorful, and bursting with Mediterranean sunshine in every bite. Let me know how it turns out—happy cooking!