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Roasted Vegetables with Halloumi and Lemon-Herb Yogurt Sauce
Recipe

Roasted Vegetables with Halloumi and Lemon-Herb Yogurt Sauce

Main • Switzerland

Colourful roasted seasonal vegetables topped with lightly browned halloumi and served with a quick lemon-herb yogurt sauce. Satisfying, practical, and great for weeknights.

Why smarter

Uses a generous amount of vegetables and a moderate portion of halloumi for flavour and protein without making the meal overly heavy. Yogurt sauce adds creaminess with less fat than cream-based sauces.

Chef tip

For the best texture, cut vegetables to similar size and spread them in a single layer. If your tray is crowded, use two trays so they roast rather than steam.

Soft line

Simple, filling, and fresh enough for any day of the week.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Red bell pepper, cut into 3 cm pieces 1.000 large red bell pepper about 200 g
2 Zucchini, thick half-moons 1.000 large zucchini about 250 g
3 Aubergine (eggplant), 3 cm cubes 1.000 small aubergine about 250 g
4 Red onion, wedges 1.000 medium red onion
5 Cherry tomatoes 250.000 g cherry tomatoes
6 Canned chickpeas, drained and rinsed 240.000 g chickpeas approx. 1 x 400 g can, drained
7 Canola (rapeseed) oil 2.000 tbsp canola oil
8 Sweet paprika 1.000 tsp paprika
9 Dried oregano 1.000 tsp dried oregano
10 Garlic, finely grated or minced 1.000 clove garlic divided (half for roasting, half for sauce)
11 Salt 0.750 tsp salt to taste; go lighter as halloumi is salty
12 Black pepper 0.500 tsp black pepper to taste
13 Halloumi, sliced into 8–10 mm pieces 200.000 g halloumi moderate amount
14 Plain yogurt (nature), 2–3% fat 250.000 g plain yogurt
15 Lemon juice 1.500 tbsp lemon juice plus a little zest if you like
16 Fresh parsley, chopped 2.000 tbsp parsley or a mix of parsley and chives
17 Water (to loosen sauce, optional) 1.000 tbsp water add as needed

Method

  1. Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper.
  2. Add bell pepper, zucchini, aubergine, red onion, cherry tomatoes and chickpeas to the tray. Drizzle with canola oil and toss with paprika, oregano, half the garlic, a small pinch of salt and black pepper.
  3. Spread everything out in a single layer (use a second tray if crowded). Roast for 20 minutes.
  4. Meanwhile, make the sauce: mix yogurt with lemon juice, parsley, the remaining garlic, and a little black pepper. Add 1 tbsp water if you want it more drizzleable. Taste and adjust (often no extra salt is needed).
  5. After 20 minutes, toss the vegetables to help even browning.
  6. Nestle the halloumi slices on top of the vegetables and return to the oven for 8–10 minutes, until the halloumi is lightly browned and the vegetables are tender.
  7. Rest the tray 2 minutes. Serve the roasted vegetables and halloumi with the yogurt sauce spooned over or on the side.
  8. Optional for serving: add a little extra lemon juice or chopped herbs at the table for freshness.