30-Minute Easy Grilled Halloumi and Veggie Bake

Hey there, home cooks! Are you searching for a super-simple, hearty, and healthy weeknight dinner? You’ve just found it!

This Grilled Halloumi and Veggie Bake is a fantastic one-pan wonder. It’s packed with colorful, good-for-you vegetables and topped with salty, golden, crispy halloumi cheese. It’s full of rich Mediterranean flavors and, best of all, it’s ready in about 30 minutes. Let’s get cooking!

What’s in This Grilled Halloumi and Veggie Bake?

The magic of this recipe comes from a few simple, powerful ingredients working together. We use fresh vegetables, aromatic spices, and, of course, the star cheese.

• Halloumi: This is the recipe’s superstar! Halloumi is a semi-hard cheese from Cyprus that has a high melting point. This means it holds its shape when cooked, giving you that wonderful, salty, golden crust when grilled.
• Aubergine and Courgette (Eggplant and Zucchini): These two Mediterranean favorites soak up the rich tomato sauce perfectly. They bring a wonderful, soft texture that makes the base feel hearty and comforting.
• Smoked Paprika and Cumin: These ground spices are the secret to that deep, complex, and slightly smoky flavor. They transform a basic tomato sauce into something truly rich.
• Honey: Just a small spoonful of honey is added. This touch of sweetness is important because it perfectly balances the saltiness of the halloumi and the slight acidity of the tomatoes.

What Can I Add?

This recipe’s tomato base is very versatile, so feel free to mix things up! You can easily swap ingredients or add extras.

• Add More Veggies: The sauce is great for using up whatever you have on hand. Try tossing in sliced bell peppers, mushrooms, or even a handful of chopped broccoli florets.
• Give it a Kick: For a little heat, simply toss in a pinch of chili flakes when you add the cumin and paprika.
• Make it Heartier: For an even more filling meal, stir in a can of drained chickpeas or cannellini beans during the simmering stage.
• Fresh Finish: Try finishing the bake with a sprinkle of fresh oregano or a drizzle of pesto instead of the recommended basil or parsley.

How to Make Grilled Halloumi and Veggie Bake Step by Step

You’ll be amazed at how easy it is to bring this beautiful dish together in one pan!

1. Sauté the Base: Heat your olive oil in a large frying pan (make sure it has a lid). Add the chopped onion and crushed garlic, then cook until soft—about 5 minutes.
2. Add Veggies & Spice: Next, stir in your chopped courgettes and aubergine. Add the ground cumin and smoked paprika. Cook everything for another 5 minutes, allowing the vegetables to soften a little.
3. Create the Sauce: Pour in the tinned chopped tomatoes and the tomato puree. Add the honey, then season generously with salt and pepper.
4. Simmer: Fill the empty tomato can halfway with water and pour that in too. Put the lid on the pan and let the sauce cook down for at least 10 minutes. This allows the flavors to deepen.
5. Prep for Grilling: While the sauce simmers, turn your grill (broiler) to very high and preheat it. Slice your block of halloumi cheese into even pieces.
6. Grill: Once the sauce is thick, lay the halloumi slices right on top of the vegetable mixture. Brush or spray the cheese with a little extra olive oil.
7. Finish: Pop the whole pan under the hot grill for about 5 minutes, or until the halloumi is wonderfully crunchy and golden brown. Serve immediately!

Recipe Tips for Success!

These simple tips will help you get the best possible flavor and texture every time.

• Deepen the Flavor: While 10 minutes is the minimum simmering time for the sauce, if you have extra time, try letting it cook for 20 or even 30 minutes! The longer it simmers, the richer and more delicious the flavor becomes.
• Crispiness Control: We love halloumi to be golden and crunchy on top! If you prefer yours a bit softer and chewier, simply reduce the time you leave it under the grill. Keep a close eye on it either way to prevent burning.
• Choose Quality Tomatoes: Since the tomatoes make up the bulk of the sauce, using a good quality brand of tinned chopped tomatoes can make a huge difference in the overall flavor profile.

What to Serve with This Mediterranean Grilled Halloumi and Veggie Bake

This bake is filling on its own, but it’s fantastic served alongside something simple to soak up that great sauce.

• Carbs: Try a side of fluffy couscous, orzo, or simple white rice. A classic choice is a crusty loaf of bread to dip into the sauce.
• Salad: Keep it light and fresh with a simple green salad or a cooling cucumber salad with a yogurt dressing.
• Potatoes: For true comfort, serve it with a baked potato (sometimes called a jacket potato) on the side.

Storage & Reheating

It’s easy to enjoy your leftovers, as this dish reheats surprisingly well!

• In the Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. It makes a wonderful hot lunch the next day.
• Reheating: You can use the microwave to reheat everything until it’s piping hot. For the best texture, reheat the sauce gently on the stovetop and then grill the halloumi slices fresh.
• Freezing: You technically can freeze the leftovers, but the cooked vegetables will become a little mushy upon thawing. It’s better to eat it fresh or refrigerate the leftovers!

Conclusion

This quick and easy Grilled Halloumi and Veggie Bake is one of those perfect recipes that proves vegetarian food can be utterly satisfying. It’s healthy, cheap, and a total crowd-pleaser that the whole family will love. Give it a try tonight and let me know how it turns out! Happy cooking!
Try this Easy One-Pot Chickpea Curry with Spinach (Vegan)

Easy Grilled Halloumi and Veggie Bake

Whip up this quick & easy Grilled Halloumi and Veggie Bake in just 30 minutes! A healthy, vegetarian Mediterranean dinner featuring crispy halloumi over a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 8 hours hrs 45 minutes mins

Total Time 8 hours hrs 45 minutes mins

Servings: 2

Course: Main Course

Cuisine: Family Food, Mediterranean

Calories: 627

Ingredients Method Notes

Ingredients

  

For the Mediterranean Sauce

• 1 tsp Olive oil plus extra for brushing
• 1 Large onion peeled and chopped
• 3 Cloves garlic crushed
• 2 Medium courgettes zucchini, chopped
• 1 Large aubergine eggplant, chopped
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 400 g Tin of chopped tomatoes
• 1 tbsp Tomato puree
• 1 tsp Honey
• Salt and pepper to taste

For the Halloumi

• 50 g Halloumi cheese

Optional Garnish

• Fresh parsley or basil

Method

 

1. Heat the oil in a large lidded frying pan. Add the chopped onion and crushed garlic and cook for 5 minutes until soft.
2. Add the courgettes, aubergine, cumin, and smoked paprika and cook for a further 5 minutes until the vegetables begin to soften.
3. Add the tinned tomatoes, tomato puree, honey, and a generous pinch of salt and pepper.
4. Half-fill the empty tomato can with water and pour into the pan.
5. Place the lid on the pan and simmer for 10 minutes (or up to 30 minutes for a richer flavor).
6. While the sauce simmers, preheat your grill (broiler) to very hot.
7. Once the sauce has thickened, slice the halloumi cheese and place the pieces on top of the sauce.
8. Brush the halloumi slices with the extra olive oil.
9. Pop the whole pan under the hot grill for about 5 minutes, or until the halloumi is crunchy and golden.
10. Serve immediately, garnished with fresh herbs if desired.

Notes

• Serving Size: This recipe is perfectly portioned for 2 people. Easily double the ingredients (use two tins of tomatoes and an extra block of halloumi) to feed a family of four.
• Oven Option: If you don’t have a grill (broiler), you can finish this dish in a very hot oven (200°C/400°F) for 10-12 minutes until the halloumi is browned and bubbly.