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Halloumi Sheet Pan Dinner<\/p>\nHalloumi Sheet Pan Dinner<\/p>\n
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14 ounces butternut squash, cut into 3\/4-inch slices<\/p>\n
8 ounces halloumi cheese, sliced into 6 slices<\/p>\n
1 large red bell pepper, cut into 1-inch rounds<\/p>\n
6 large radishes, halved<\/p>\n
1 medium red onion, cut into wedges and layers separated<\/p>\n
14 large black olives<\/p>\n
1 serrano chile pepper<\/p>\n
2 tsp. za’atar<\/p>\n
1 tsp. ground turmeric<\/p>\n
\u00bd tsp. dried mint<\/p>\n
3 T. extra-virgin olive oil<\/p>\n
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.\u00a0 Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za’atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Halloumi Sheet Pan Dinner 14 ounces butternut squash, cut into 3\/4-inch slices 8 ounces halloumi cheese, sliced into 6 slices 1 large red bell pepper, cut into 1-inch rounds 6 large radishes, halved 1 medium red onion, cut into wedges and layers separated 14 large black olives 1 serrano chile pepper 2 tsp. za’atar 1 tsp. ground turmeric \u00bd tsp. dried mint 3 T. extra-virgin olive oil Preheat the oven to 425 degrees F (220 degrees C). Line…<\/p>\n