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overhead photo of baked halloumi with vegetable ratatouille in a white bowl with a gold fork and a green napkin to the side

Baked Halloumi with Vegetable Ratatouille

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. 
Course Main Course
Cuisine French
Keyword Baked Halloumi, Ratatouille
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 427kcal


  • 1 Tablespoon extra virgin olive oil
  • 1 medium red onion diced
  • 2 cloves garlic crushed
  • 1 medium eggplant cubed - about ½ inch dice
  • 1 medium zucchini cubed - about ½ inch dice
  • 1 large red bell pepper cubed
  • 14 ounce diced tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • ½ 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. 


Calories: 427kcal | Carbohydrates: 19g | Protein: 25g | Fat: 29g | Saturated Fat: 17g | Sodium: 1924mg | Potassium: 728mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1582IU | Vitamin C: 77mg | Calcium: 1071mg | Iron: 2mg