Pan Roasted Veg with Lemon-Fried Halloumi
This is your sign to roast a bunch of colorful veg, pan-fry some cheese in butter (yes, butter), and call it dinner like the competent, classy, human you are. And guess what? It works. This dish delivers weeknight ease with weekend energy — minimal effort, maximum flavor.
Ingredients:
(Serves 2–3, or 1 tired person with leftovers and no shame)
1 block halloumi, sliced ½-inch thick
1 large zucchini, chopped
1 red onion, thick sliced
1 bell pepper, sliced
1 cup cherry tomatoes
2–3 tbsp olive oil
Juice + zest of 1 lemon
1 tsp dried oregano (or za’atar)
Salt & pepper to taste
1 tbsp butter (for frying the halloumi)
Optional: chili flakes, fresh herbs, arugula, wraps or salad greens
Method:
Step 1: Roast Your Veggies
Preheat oven to 425°F / 220°C.
Toss all chopped veg with olive oil, lemon zest, half the juice, oregano, salt, and pepper on a large baking tray.
Roast for 20–25 minutes, stirring halfway through, until the veg is caramelized and gloriously roasty. Use the image below for reference
Step 2: Fry the Halloumi
While the veg finishes up, melt 1 tbsp of butter in a nonstick skillet over medium-high heat.
Add halloumi slices and fry for 2–3 minutes per side until golden, crisp, and a little too proud of itself.
Step 3: Assemble
Remove veg from oven, drizzle with the remaining lemon juice.
Nestle or layer the butter-fried halloumi on top. Sprinkle with herbs or chili flakes if you're feeling extra.
How to Serve It:
On a warm wrap with a swipe of hummus or tzatziki or pesto = instant dinner win.
Over a big green salad for something that feels clean but still indulgent.
As-is, straight from the pan, standing barefoot in the kitchen. No judgment.
-Carla