Name: Mediterranean Roasted Vegetable & Halloumi Platter with Herby Tahini Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1-inch cubes; 1 medium zucchini, cut into 1/2-inch rounds; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 1 small red onion, cut into wedges; 8 oz halloumi cheese, sliced into 1/2-inch slabs; 2 tbsp extra-virgin olive oil; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1 lemon, zested and juiced (divided use); 1/2 cup tahini (unsweetened); 1/3 cup cold water (plus more as needed); 1 clove garlic, grated; 1/2 cup fresh parsley, chopped (divided use); Freshly ground black pepper, to taste; Sea salt, to taste (optional, keep low for low sodium); Mixed salad greens, for serving (about 4 cups)

Mediterranean Roasted Vegetable & Halloumi Platter with Herby Tahini Drizzle

CookwithNewsletter

This Mediterranean Roasted Vegetable & Halloumi Platter is inspired by the vibrant markets of the Mediterranean and the joy of sharing meals with loved ones at home. Smoky roasted vegetables mingle with golden-seared halloumi for unbeatable texture and flavor contrast. The herby tahini drizzle, brightened with lemon and fresh parsley, ties the dish together with creamy, tangy depth. Perfect for a family-style dinner or a celebratory gathering, this dish brings together the flavors and moments that make food memorable—each bite a reminder of adventures near and far.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss eggplant, zucchini, both bell peppers, and red onion with olive oil, oregano, cumin, smoked paprika, lemon zest, a squeeze of lemon juice, and several grinds of black pepper. (Add only a pinch of salt if using.)
Spread vegetables evenly on the prepared baking sheet. Roast for 20-25 minutes, turning halfway, until golden and tender with some caramelized edges.
Meanwhile, pat halloumi slices dry. Heat a nonstick skillet over medium-high. When hot, add halloumi and sear 1-2 minutes per side until golden brown. Set aside on a plate.
For the herby tahini drizzle: In a bowl, whisk tahini, half of the lemon juice, grated garlic, half the parsley, and 1/3 cup cold water until creamy and pourable. (Add more water if needed for drizzling consistency.) Taste and adjust lemon or pepper to balance richness with brightness.
Arrange mixed greens on a large platter. Top with roasted vegetables and seared halloumi. Drizzle generously with herby tahini and scatter remaining chopped parsley over the top.
Serve immediately as a main dish, inviting everyone to build their own memory-filled plate.