Halloumi Tray Bake with Pesto Rice and Roasted Vegetables Recipe

Introduction

This Halloumi Tray Bake with Pesto Rice and Roasted Vegetables is a vibrant, wholesome meal that’s perfect for a cozy night in. Combining sweet roasted vegetables with savory halloumi and flavorful pesto rice, it’s both satisfying and easy to prepare.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1–1.5 inch rounds
• 1 red pepper, sliced
• 150 g mushrooms, sliced
• 1 red onion, cut into wedges
• 2 Tbsp olive oil
• 1 Tbsp balsamic glaze (or balsamic vinegar if you don’t have glaze)
• 150 g cherry tomatoes
• 250 g prepared rice
• 3 Tbsp pesto
• 225 g halloumi cheese, cut into 6 slices
• Hummus, for topping

Instructions

1. Step 1: Preheat the oven to 200°C (390°F).
2. Step 2: Lightly oil a roasting dish and place the sweet potato rounds in a single layer. Brush olive oil on top of the rounds and roast in the oven for 20 minutes.
3. Step 3: Remove the dish from the oven and flip the sweet potato rounds. Add the mushrooms, red onion wedges, sliced red pepper, and cherry tomatoes. Drizzle the remaining olive oil and balsamic glaze (or vinegar) over everything.
4. Step 4: Return the dish to the oven and roast for another 30 minutes until the vegetables are nicely charred and most of the mushroom and tomato juices have evaporated.
5. Step 5: While the vegetables roast, heat the prepared rice according to your preference. If using leftover rice, microwave for a minute. For packaged or frozen rice, cook as per package directions.
6. Step 6: Stir the pesto into the hot rice and add it to the tray with the roasted vegetables, filling in the gaps.
7. Step 7: Arrange the halloumi slices on top of the rice and vegetables. Lightly brush or spray the halloumi with olive oil.
8. Step 8: Set your oven to the grill (broiler) setting at medium-high heat. Grill the tray bake for about 5 minutes until the halloumi is crispy and golden brown.
9. Step 9: Serve immediately, topping portions with scoops of hummus for extra creaminess and flavor.

Tips & Variations

• Swap the balsamic glaze for regular balsamic vinegar if needed, but use less vinegar as it’s more liquidy.
• Add a handful of fresh herbs like basil or parsley just before serving to brighten the dish.
• Try using different vegetables such as zucchini or broccoli for variety.
• If you prefer a spicier dish, add a pinch of chili flakes to the vegetables before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Grilled halloumi is best enjoyed fresh but will soften slightly upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of halloumi?

Halloumi is ideal for grilling due to its high melting point. If unavailable, try paneer as a substitute, though the flavor will be milder.

Is this recipe suitable for meal prep?

Yes, it makes a great meal prep option. Keep the hummus separate until serving to maintain freshness and texture.

Halloumi Tray Bake with Pesto Rice and Roasted Vegetables Recipe

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4.4 from 149 reviews

A vibrant and hearty Halloumi Tray Bake featuring roasted sweet potatoes and colorful vegetables, served with fragrant pesto rice and topped with crispy grilled halloumi and creamy hummus. This easy-to-make meal combines smoky roasted flavors with creamy textures, perfect for a satisfying vegetarian dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes, peeled and cut into 1–1.5 inch rounds
• 1 red pepper, sliced
• 150 g mushrooms, sliced
• 1 red onion, cut into wedges
• 150 g cherry tomatoes

Other Ingredients

• 2 Tbsp olive oil
• 1 Tbsp balsamic glaze (or balsamic vinegar as substitute)
• 250 g prepared rice
• 3 Tbsp pesto
• 225 g halloumi cheese, cut into 6 slices
• Hummus, for topping

Instructions

1. Preheat Oven: Set your oven to 200°C (390°F) to prepare for roasting the vegetables.
2. Prepare Sweet Potatoes: Lightly oil a roasting dish, arrange the sweet potato rounds in a single layer, brushing olive oil on top of them. Place the dish in the oven and roast for 20 minutes to start softening.
3. Add Vegetables: Remove the dish, flip the sweet potato rounds, and add the mushrooms, red onion wedges, red pepper slices, and cherry tomatoes to the dish. Drizzle the vegetables with olive oil and balsamic glaze or vinegar.
4. Continue Roasting: Return the dish to the oven and roast for an additional 30 minutes until vegetables are charred and most mushroom and tomato juices have evaporated.
5. Prepare Rice: Warm the prepared rice. If using leftover rice, microwave for about 1 minute; if using packaged or frozen rice, cook according to package instructions.
6. Mix Rice and Pesto: Stir the pesto into the warmed rice thoroughly. Spoon the pesto rice into any empty spaces in the roasting dish with the vegetables.
7. Add Halloumi: Arrange the halloumi slices evenly on top of the vegetable and rice mixture. Brush or lightly spray the halloumi with olive oil for crispiness.
8. Grill Halloumi: Set the oven grill (broiler) to medium/high. Place the tray under the grill for about 5 minutes until the halloumi is golden brown and crispy.
9. Serve: Serve the tray bake immediately, topped with generous scoops of hummus for added creaminess and flavor.

Notes

• You can substitute balsamic glaze with balsamic vinegar if unavailable, though glaze gives a thicker, sweeter finish.
• Use leftover rice or easy-cook/frozen rice to save time prepping the rice component.
• Grilling the halloumi adds a delightful crispy texture; watch closely to avoid burning.
• This dish is vegetarian and can be made gluten free by ensuring the pesto and hummus are gluten free varieties.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven for best texture.

Keywords: halloumi tray bake, roasted vegetables, pesto rice, vegetarian dinner, easy tray bake, Mediterranean recipes