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Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint<\/p>\nSheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint<\/p>\n
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1 (about 8.8-ounce) package halloumi<\/p>\n
1 pound summer squash (about 2 medium)<\/p>\n
1\/2 medium red onion<\/p>\n
4 cloves garlic<\/p>\n
1 preserved lemon<\/p>\n
1 pint grape or cherry tomatoes (about 11 ounces)<\/p>\n
2 tablespoons olive oil<\/p>\n
1\/2 teaspoon kosher salt<\/p>\n
1\/4 teaspoon freshly ground black pepper<\/p>\n
1\/4 teaspoon red pepper flakes<\/p>\n
8 sprigs fresh mint<\/p>\n
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Arrange a rack in the middle of the oven and heat the oven to 425\u00baF.\u00a0 Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1\/2-inch pieces. Cut 1\/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.<\/p>\n
Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1\/2 teaspoon kosher salt, 1\/4 teaspoon black pepper, and 1\/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.\u00a0 Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).\u00a0 Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint 1 (about 8.8-ounce) package halloumi 1 pound summer squash (about 2 medium) 1\/2 medium red onion 4 cloves garlic 1 preserved lemon 1 pint grape or cherry tomatoes (about 11 ounces) 2 tablespoons olive oil 1\/2 teaspoon kosher salt 1\/4 teaspoon freshly ground black pepper 1\/4 teaspoon red pepper flakes 8 sprigs fresh mint Arrange a rack in the middle of the oven and heat the…<\/p>\n