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Low-Carb Roasted Vegetable & Halloumi Tray Bake

4.2 stars, average of 19 ratings

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Low-Carb Roasted Vegetable & Halloumi Tray BakePin itFollow us 148.4k

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.

Hands-on Overall

Serving size about 170 g/ 6 oz

Allergy information for Low-Carb Roasted Vegetable & Halloumi Tray Bake

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 170 g/ 6 oz)

Net carbs9.1 grams
Protein16.7 grams
Fat40.5 grams
Calories471 kcal
Calories from carbs 8%, protein 14%, fat 78%
Total carbs13.8 gramsFiber4.6 gramsSugars5.9 gramsSaturated fat14 gramsSodium1,227 mg(53% RDA)Magnesium65 mg(16% RDA)Potassium699 mg(35% EMR)

Ingredients (makes 4 main servings or 6-8 sides)

  • 6 tbsp extra virgin olive oil, divided (90 ml)
  • 1 small red onion (60 g/ 2.1 oz)
  • 1 large zucchini (250 g/ 8.8 oz)
  • 1 small red bell pepper (74 g/ 2.6 oz)
  • 1/2 small head broccoli (200 g/ 7.1 oz)
  • 1/2 cauliflower (225 g/ 8 oz)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 package halloumi cheese, cubed (250 g/ 8.8 oz)
  • 1/2 cup mixed, pitted olives (50 g/ 1.8 oz)
  • 12 cherry tomatoes (140 g/ 5 oz)
  • 1/3 cup loosely packed basil leaves, torn
  • 2 tbsp fresh lemon juice (30 ml)


  1. 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.
    Low-Carb Roasted Vegetable & Halloumi Tray Bake
  2. Cut the cauliflower and broccoli into smaller florets. Smaller pieces are better as they will cook faster and more evenly.
  3. Add to a heavy baking tray, and toss with 3 tablespoons of the olive oil, salt and pepper.
    Low-Carb Roasted Vegetable & Halloumi Tray Bake
  4. Bake for 15 minutes, stir, and then return to the oven for another 10 to 15 minutes.
  5. Cut the halloumi into cubes, and scatter across the vegetables, along with the olives and cherry tomatoes.
  6. Return to the oven for another 10-15 minutes or until the halloumi is starting to brown.
    Low-Carb Roasted Vegetable & Halloumi Tray Bake
  7. Toss with fresh basil, lemon juice and the remaining 3 tablespoons of olive oil.
    Low-Carb Roasted Vegetable & Halloumi Tray Bake
  8. 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. Low-Carb Roasted Vegetable & Halloumi Tray Bake

Ingredient nutritional breakdown (per serving, about 170 g/ 6 oz)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g20.3 g179 kcal
Onion, red, fresh
1 g0.2 g0 g6 kcal
Zucchini (summer squash, courgette)
1.3 g0.8 g0.2 g11 kcal
Peppers, red bell, fresh
0.7 g0.2 g0.1 g6 kcal
Broccoli, broccolini, fresh
2 g1.4 g0.2 g17 kcal
Cauliflower, fresh
1.7 g1.1 g0.2 g14 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Halloumi (Cypriot cheese)
1.3 g12.5 g16.9 g206 kcal
Kalamata olives
0 g0.1 g1.6 g16 kcal
Green olives
0 g0.1 g1 g9 kcal
Tomatoes, cherry, fresh, all varieties
0.7 g0.3 g0.1 g6 kcal
Basil, fresh
0 g0.1 g0 g0 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Total per serving, about 170 g/ 6 oz
9.1 g16.7 g40.5 g471 kcal

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (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!