Sheet Pan Mediterranean Halloumi & Vegetables

Preheat the oven to 425°F (218°C).

Wash, core, and cut 1 large red bell pepper and 1 large yellow bell pepper into 1-inch chunks. Peel and cut 1 medium red onion into 1-inch wedges. Wash 1.5 cups of cherry tomatoes and leave them whole. Peel and thinly slice 3 cloves of garlic.

Slice 12 oz of halloumi cheese into 1/2-inch thick slices and set aside.

Place the prepped bell peppers, red onion, cherry tomatoes, and garlic on a single large (18x13-inch) sheet pan. Drizzle 2.5 tbsp of olive oil over the vegetables, sprinkle with 1.5 tsp of dried oregano, season with 1/2 tsp of salt and 1/4 tsp of black pepper, and toss thoroughly to coat.

Spread the seasoned vegetables out across the sheet pan in a single layer, ensuring you leave at least a half-inch of space between the pieces so they roast properly. Nestle the sliced halloumi cheese into the spaces between the vegetables.

Roast in the preheated oven for 20 minutes, until the vegetables are tender with lightly charred edges and the halloumi is beautifully browned. During the final 3 minutes of roasting, wrap 4 rounds of pita bread in aluminum foil and place them in the oven to warm through.

Remove the sheet pan from the oven. Squeeze the juice of 1 lemon over the hot roasted vegetables and halloumi. Serve immediately directly from the sheet pan with the warm pita bread on the side.