This Mediterranean Tomato and Halloumi Bake features a rich, slow-simmered tomato and vegetable sauce finished with salty, golden slices of halloumi. It’s a quick, healthy vegetarian one-pot meal that’s perfect for midweek dinners and makes a comforting family favourite.
Take a moment to appreciate the contrast here: tender, saucy Mediterranean vegetables under crisp, salty halloumi. The result is textural and flavourful — comforting without being heavy.
We use halloumi a lot in vegetarian dishes because it grills beautifully and keeps its shape. This recipe is assembled in one pan and finished under a hot grill for about five minutes to crisp the cheese, making it an easy, reliable midweek winner.
Why you’ll love this Baked Halloumi recipe
⭐️ Packed with vegetables and flavour — an easy way to get a few of your 5-a-day
⭐️ Comforting, inexpensive and quick to prepare
⭐️ Reheats well — great for leftovers or meal prep
How we developed this recipe
I love a simple one-pot recipe and halloumi is a staple I return to often. I wanted a Mediterranean-inspired dish with fresh, bright flavours that still feels hearty and satisfying.
Like a ratatouille, this bake uses colourful vegetables in a tomato base. It works as a low-carb main, a warm lunch, or as part of a larger meal with a side of your choice.
This particular Halloumi Bake is scaled for two people — increase quantities (extra vegetables, another tin of tomatoes and another pack of halloumi) if you’re serving more.
Serving suggestions for this dish…
Comfort Food
No Knead Bread {Easiest Ever Overnight Recipe}
Side Dishes
How to Cook Couscous
Slow Cooker
Slow Cooker Jacket Potatoes {Easiest Ever Recipe!}
Side Dishes
Cucumber Salad {with Yoghurt Dressing}
Halloumi Bake Ingredients Notes
- Olive oil – for frying the vegetables and for brushing the halloumi to get a golden finish.
- Vegetables – courgettes (zucchini), aubergine (eggplant), garlic and onion are used here; you can add others as you like.
- Spices – ground cumin and smoked paprika give warmth and depth.
- Tomato sauce – made from tinned chopped tomatoes and tomato puree; choosing good-quality tomatoes improves the sauce’s flavour.
- Halloumi – use a block and slice it to top the bake.
- Honey – balances the saltiness with a touch of sweetness.
How to make Halloumi Bake
1. Heat a little olive oil in a large lidded frying pan. Add the chopped onion and crushed garlic and soften for about 5 minutes.
2. Add the courgettes, aubergine, ground cumin and smoked paprika. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the tinned chopped tomatoes, tomato puree, honey, salt and pepper. Fill the empty tomato can halfway with water and add that too. Cover and simmer for about 10 minutes to reduce and meld the flavours (longer if you have time).
4. Preheat the grill to high. Slice the halloumi and arrange the slices over the thickened sauce. Brush the cheese lightly with oil and grill for about 5 minutes until the halloumi is crunchy and golden. Serve hot with your choice of sides or a simple salad.
Substitutions
- Vegetables – this sauce works well with courgettes and aubergine, but you can swap in mushrooms, peppers, peas, broccoli or other seasonal vegetables.
Leftovers
In the fridge – Store in an airtight container for up to 3 days. Reheat gently; leftovers make a satisfying lunch.
In the freezer – You can freeze this dish, though the texture of the vegetables and halloumi may change slightly on thawing. If freezing, cool completely, freeze in a suitable container and reheat thoroughly after defrosting.
Top tips
Cooking time
Ten minutes is the minimum time to cook down the vegetable base, but if you have up to 30 minutes it will develop a deeper, richer flavour.
Halloumi texture
Grill the halloumi until it reaches your preferred texture. For a crisp, golden top leave it under the grill longer; reduce the time for a softer finish.
More recipes with halloumi cheese…
Under 15 minutes
Halloumi Burger {15 Minute Recipe}
Under 15 minutes
Halloumi Fajitas {15 Minute Meal}
Under 30 minutes
Peanut Butter Noodles with Halloumi {Satay-Style Stir Fry}
Vegetarian
Halloumi Curry {30 Minute Meal}
FAQs
No — traditional halloumi is made from sheep’s milk. If you need a vegan version, use a plant-based halloumi alternative.
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Mediterranean Tomato and Halloumi Bake
Ingredients
- 1 tsp Olive oil, Plus extra for brushing
- 1 Large onion, Peeled and chopped into chunks
- 3 Cloves garlic, Peeled and crushed
- 2 Medium courgettes (zucchini), Chopped into chunks
- 1 Large aubergine (egg plant), Chopped into chunks
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 400 g Tin of chopped tomatoes, See notes
- 1 tbsp Tomato puree
- 1 tsp Honey
- Salt and pepper
- 250 g Halloumi cheese
Optional:
- Fresh parsley or basil to garnish
Instructions
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Heat the oil in a large lidded frying pan. Add the onion and garlic and soften for 5 minutes.
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Add the courgettes, aubergine, cumin and smoked paprika and cook for a further 5 minutes until softened.
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Add the tinned tomatoes, tomato puree, honey and salt and pepper. Half fill the empty tomato can with water and add it. Cover and cook down for about 10 minutes, longer if you prefer a richer sauce.
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Preheat the grill to very hot.
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When the sauce has thickened, slice the halloumi and arrange it over the sauce. Brush with a little oil.
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Grill for about 5 minutes until the cheese is golden and crunchy. Serve immediately.
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Notes
Halloumi consistency: Grill until the cheese reaches your preferred texture — crispy if you like it browned, or shorter for a softer result.
Leftovers: This reheats well and makes a tasty lunch the next day.
Veggies: Courgettes and aubergine work well, but mushrooms, peppers, peas or broccoli are good alternatives.
Tomato sauce: Use good-quality tinned tomatoes and tomato puree for the best depth of flavour.
Serving suggestions: Crusty bread, couscous, jacket potatoes, salad, or rice orzo all pair nicely.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.