Low-Carb Roasted Vegetable & Halloumi Tray Bake
Dearna Bond- Ready in 1h
- 9.1 g net carbs
- 471 kcal
- Serves 4
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One tray bakes like this easy grilled veg & halloumi tray bake are great as they require little effort. You'll only need one tray, thus reducing clean up time, making them a great idea for a midweek meal.
If you’re cooking this low-carb dish midweek, you can prep most of the ingredients beforehand (eg on the weekend), which cuts down the hands-on time on when you go to cook the dish. Whether you follow a vegetarian keto diet or simply love grilled halloumi, this meal is a keeper. Roasted vegetables, grilled halloumi, extra virgin olive oil and fresh herbs — what's not to love?
This recipe makes four full meal servings, or six to eight servings as a side with your favorite protein.
Step-by-step
Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To prepare the vegetables, cut the zucchini into small (about 2.5 cm/ 1 inch) rounds. Cut the onion into wedges. Chop the pepper into thick strips.
Cut the cauliflower and broccoli into smaller florets. Smaller pieces are better as they will cook faster and more evenly.
Add to a heavy baking tray, and toss with 3 tablespoons of the olive oil, salt and pepper.
Bake for 15 minutes, stir, and then return to the oven for another 10 to 15 minutes.
Cut the halloumi into cubes, and scatter across the vegetables, along with the olives and cherry tomatoes.
Return to the oven for another 10-15 minutes or until the halloumi is starting to brown.
Toss with fresh basil, lemon juice and the remaining 3 tablespoons of olive oil.
Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving. Cold halloumi is very chewy and always needs to be reheated.
Recipe
Low-Carb Roasted Vegetable & Halloumi Tray Bake
★★★★☆4.2A simple yet delicious low-carb meal made with roasted vegetables, grilled halloumi, extra virgin olive oil ...
- Hands on
- 20m
- Overall
- 1h
- Servings
- 4
- 9.1 g
- Net carbs
- 16.7 g
- Protein
- 40.5 g
- Fat
- 471
- kcal
Ingredients makes 4 main servings or 6-8 sides
Instructions
Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To prepare the vegetables, cut the zucchini into small (about 2.5 cm/ 1 inch) rounds. Cut the onion into wedges. Chop the pepper into thick strips.
Cut the cauliflower and broccoli into smaller florets. Smaller pieces are better as they will cook faster and more evenly.
Add to a heavy baking tray, and toss with 3 tablespoons of the olive oil, salt and pepper.
Bake for 15 minutes, stir, and then return to the oven for another 10 to 15 minutes.
Cut the halloumi into cubes, and scatter across the vegetables, along with the olives and cherry tomatoes.
Return to the oven for another 10-15 minutes or until the halloumi is starting to brown.
Toss with fresh basil, lemon juice and the remaining 3 tablespoons of olive oil.
Serve immediately, or store in the fridge for up to 5 days. Reheat in the oven or microwave before serving. Cold halloumi is very chewy and always needs to be reheated.
Nutrition per serving, about 170 g/ 6 oz
Carbs 8%Protein 14%Fat 78% of calories
- Net carbs
- 9.1 g
- Total carbs
- 13.8 g
- Fiber
- 4.6 g
- Sugars
- 5.9 g
- Protein
- 16.7 g
- Fat
- 40.5 g
- Saturated fat
- 14 g
- Calories
- 471 kcal
- Sodium
- 1,227 mg · 53.3% RDA
- Magnesium
- 65 mg · 16.3% RDA
- Potassium
- 699 mg · 35% EMR
Nutrition by ingredient
| Per about 170 g/ 6 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Olive oil, extra virgin | 0 g | 0 g | 20.3 g | 179 |
| Onion, red, fresh | 1 g | 0.2 g | 0 g | 6 |
| Zucchini (summer squash, courgette) | 1.3 g | 0.8 g | 0.2 g | 11 |
| Peppers, red bell, fresh | 0.7 g | 0.2 g | 0.1 g | 6 |
| Broccoli, broccolini, fresh | 2 g | 1.4 g | 0.2 g | 17 |
| Cauliflower, fresh | 1.7 g | 1.1 g | 0.2 g | 14 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0.1 g | 0 g | 0 g | 0 |
| Halloumi (Cypriot cheese) | 1.3 g | 12.5 g | 16.9 g | 206 |
| Kalamata olives | 0 g | 0.1 g | 1.6 g | 16 |
| Green olives | 0 g | 0.1 g | 1 g | 9 |
| Tomatoes, cherry, fresh, all varieties | 0.7 g | 0.3 g | 0.1 g | 6 |
| Basil, fresh | 0 g | 0.1 g | 0 g | 0 |
| Lemon juice, fresh | 0.4 g | 0 g | 0 g | 1 |
| Total | 9.1 g | 16.7 g | 40.5 g | 471 |
Serving size about 170 g/ 6 oz
- Gluten free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (8)
Thank you for the recipe. I tried it but the veges just steamed instead of roasted. They went all sloppy. Where did I go wrong? I made sure there weren't too many in the dish as I know this can make them not roast properly.
If the veggies didn't brown well, then I'd suggest increasing the temperature setting slightly. It can sometimes also happen when there's too much moisture from the veggies, especially tomatoes. Using a larger baking dish would help as the veggies would be spreader out and easier to brown.
amazing recipe ! I got sick of eggs and meat and wanted more veg. this recipe hit the spot !
Thanks for sharing, I’ve made this dish several times since discovering it! Might just be my oven but I have to leave the veggies roasting a lot longer or else they are still crunchy. I’m not on a specific diet, just trying to increase the amount of veggies I eat, so I have also tried reducing the halloumi and adding a bit of chorizo at the end, gives it a little extra zing!
Thank you Hannah, I'm glad you enjoyed! Let me double check that with Dearna just to be sure the instructions are right. I'll add a note in any case!
PS: Love the addition of chorizo! 😊
Excellent side dish! I will do this one a lot!!!
This was amazing! We used feta instead of halloumi (which is very expensive where I live). Wonderful mix of flavors and very easy to prepare.
Thank you Krissie, I'm happy you enjoyed!