Introduction
This Halloumi Tray Bake with Pesto Rice and Roasted Vegetables is a vibrant, satisfying vegetarian dish that’s bursting with Mediterranean flavor. It combines golden, crispy halloumi with a colorful medley of roasted vegetables and a fragrant pesto-infused rice, making it perfect for a wholesome dinner or a crowd-pleasing side.
Ingredients
For the tray bake:
1 block (225g–250g) halloumi, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 zucchini (courgette), chopped
1 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
For the pesto rice:
1 cup basmati or long grain rice
2 cups water or vegetable broth
2–3 tbsp green pesto (store-bought or homemade)
Salt to taste
Optional garnish:
Fresh basil or parsley
Lemon wedges
Instructions
Preheat oven to 200°C (400°F).
Prepare vegetables: In a large baking tray, toss chopped vegetables with olive oil, oregano, salt, and pepper.
Roast vegetables for 20 minutes.
Add halloumi slices to the tray, placing them on top of the vegetables. Return to oven and roast for another 10–15 minutes, or until the halloumi is golden and starting to crisp.
Cook the rice: In a saucepan, rinse the rice, then combine it with water or broth. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes until fluffy.
Stir pesto into the cooked rice while warm.
Serve: Spoon pesto rice onto plates, top with roasted vegetables and halloumi. Garnish with fresh herbs or a squeeze of lemon if desired.
Description
This dish is a harmonious blend of textures and flavors. The saltiness of halloumi perfectly complements the sweet roasted veggies and the herby, aromatic pesto rice. It’s a colorful, comforting, and nutrient-rich meal that’s both easy to prepare and deeply satisfying.
Tips
Use pre-cooked rice to save time; just stir in pesto and reheat gently.
Marinate halloumi in a little olive oil and lemon juice for extra flavor.
Cut vegetables evenly to ensure even roasting.
Flip halloumi halfway through roasting for even browning.
Variations
Spicy kick: Add chili flakes or sliced jalapeños.
Grains: Swap rice for quinoa, couscous, or orzo.
Vegan version: Use a plant-based halloumi and dairy-free pesto.
Add-ins: Try cherry tomatoes, olives, or chickpeas for variety.
Correction
If your halloumi turns rubbery, it’s likely overcooked or cooked at too low a temperature. Ensure the oven is hot enough and roast until golden rather than soft.
Enjoy!
Plate it up, serve with a glass of chilled white wine or a fresh lemonade, and enjoy the Mediterranean sunshine—no matter the weather outside!