This Baked Halloumi dish is a simple one-pot dinner that goes from oven to table in about 30 minutes. Crisp, oven roasted halloumi sits atop a bed of vegetable ratatouille for a veggie-packed meal that’s perfect served with pasta, rice, or crusty bread.
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Who loves an easy one-pot dinner? I do! I do!
Simple, straightforward, and only one dish to clean up, this Baked Halloumi dish is one of those recipes you’ll have on regular rotation once you’ve got it down.
This easy vegetarian main dish has got a lot going for it. Not only is it positively packed with vegetables (which you can mix and match according to your preferences) but a topper of crisp, baked halloumi makes it into a really satisfying meal.
Serve it with a loaf of crusty bread, or, if you prefer to go gluten-free, go for brown rice on the side instead.
It’s easy enough for a weeknight dinner, but sophisticated enough to serve alongside a glass of red wine on the weekend. Leftovers re-heat well, and the flavours are even more developed the next day.
Enough said? Let’s make this thing!
What’s in this baked halloumi dish?
You will find specific measurements for all ingredients in the printable recipe card at the end of this post. Here’s a quick overview of what you need:
- Halloumi cheese –> I think that goes without saying.
- Eggplant –> A nice medium guy.
- Zucchini –> Same same.
- Red onion –> So much flavour.
- Red bell pepper –> Bringing some sweetness.
- Diced tomatoes –> A 14-ounce can.
- Garlic –> Crushed up.
- Spices –> Oregano, smoked paprika, salt, and pepper.
- Fresh basil –> To serve.
You don’t *need* any special equipment to make this recipe, but one thing that makes it a lot easier is a nice heavy pot that can go from stove top into the oven. I use this Le Creuset Dutch Oven(<– affiliate link) but really any pot that can go from stove to oven will do.
If you *don’t* have something than can go from the stove to the oven, you can do the first part of this recipe on the stove top, then transfer everything into an oven-proof casserole dish to finish.
Making baked halloumi
You will find detailed instructions in the printable recipe card at the end of this post. For now, let’s talk through it step by step!
We’re going to start with making the ratatouille.
Step 1: Heat the oil in a large heavy-bottomed pot on medium-high heat. Sauté the diced red onion until translucent, and then add the garlic. Sauté that for another minute or two, until the garlic just starts to brown (above left).
Step 2: Vegetable party! Add the diced eggplant, zucchini, and red pepper, along with the spices. Sauté these guys for about 5 minutes, until the veggies are just starting to soften (see below left).
Step 3: (above right) Add the diced tomatoes, and mix well.
Step 4: Let this mixture simmer on the stovetop for about 15 minutes, stirring frequently.
Step 5: (above right) Arrange the halloumi slices in a single layer on top of the ratatouille.
Step 6: Pop the pot into the oven, and allow the halloumi to bake under the broiler for about five minutes, until golden on top.
Step 7: Remove from the oven, and serve hot!
Tips and tricks
If you get all the chopping done up front, this Baked Halloumi dish comes together really quickly. Be sure to chop all of the veggies in a uniform size so that they cook at the same rate.
Want to prep this dish in advance? You’ve got options!
Option 1: Do all the chopping in advance, and then spend 20 minutes making dinner when you’re ready.
Option 2: Cook the ratatouille, and then refrigerate the whole thing until you’re ready for dinner. If you go this route I recommend quickly re-heating the ratatouille on the stove top (it’ll take about 5 minutes) and then adding the halloumi and proceeding as usual.
Option 3: Cook the whole thing in advance and then re-heat when you’re ready to serve. You can re-heat it in the oven with a lid on (you don’t want to re-brown the halloumi) or heat individual servings in the microwave.
What’s the deal with halloumi?
Halloumi is a semi-firm unripened brined cheese from Cyprus made from a mixture of goat, and sheep, and cows milk. It has a high melting point so it can be pan fried or grilled and does not melt or fall apart.
Halloumi is basically proof that there is a higher being, and is fantastic as a topping on salads (like this Spicy Mung Bean Salad), with pasta (like these Warm Zucchini Noodles with Halloumi and Tomatoes), or just eaten hot out of the pan.
I CAN’T FIND HALLOUMI
I’m very sorry. I have heard from readers around the world that halloumi is getting easier to find. We should really create a halloumi locator app so that people can identify the best places to find it. Is that a million dollar idea?
For readers in the US, I know that Trader Joes carries it, and you could also try a specialty cheese store.
If you can’t get your hands on halloumi, you could replace it with slabs of feta, which would also be delicious. For a vegan option, replace the halloumi with slabs of seasoned tofu.
Other recipes you might enjoy:
Baked Halloumi with Vegetable Ratatouille
- 1 Tablespoon extra virgin olive oil
- 1 medium red onion diced
- 2 cloves garlic crushed
- 1 medium eggplant cubed - about 1/2 inch dice
- 1 medium zucchini cubed - about 1/2 inch dice
- 1 large red bell pepper cubed
- 14 ounce diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon fine-grain sea salt
- 14 ounces halloumi sliced pencil-thick
- Preheat the oven, on the grill setting, at 400°F / 200°C.
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the diced red onion, and sauté for about three minutes, until just translucent.
- Add the crushed garlic, and sauté for about two minutes more.
- Add the diced eggplant, zucchini, and red pepper, along with the oregano, paprika, salt, and pepper.
- Sauté the vegetables for about 5 minutes, stirring frequently.
- Add the diced tomatoes, and stir to combine with the vegetables.
- Allow this mixture to simmer over medium heat for 15 minutes, stirring frequently.
- Arrange the sliced halloumi in a single layer on top of the ratatouille.
- Place the pot into the oven, and bake the halloumi under the grill for 5 minutes, until golden brown.
- Remove from the oven, and serve hot!
- Nutrition values are an estimate only
- If you get all the chopping done up front, this Baked Halloumi dish comes together really quickly. Be sure to chop all of the veggies in a uniform size so that they cook at the same rate.
- Want to prep this dish in advance? You've got options! Option 1: Do all the chopping in advance, and then spend 20 minutes making dinner when you're ready. Option 2: Cook the ratatouille, and then refrigerate the whole thing until you're ready for dinner. If you go this route I recommend quickly re-heating the ratatouille on the stove top (it'll take about 5 minutes) and then adding the halloumi and proceeding as usual. Option 3: Cook the whole thing in advance and then re-heat when you're ready to serve. You can re-heat it in the oven with a lid on (you don't want to re-brown the halloumi) or heat individual servings in the microwave.
- If you can't get your hands on halloumi, you could replace it with slabs of feta, which would also be delicious. For a vegan option, replace the halloumi with slabs of seasoned tofu.