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If you’re after the perfect one-pan summer dish, this roasted halloumi traybake is the perfect easy dinner.

Roasted chantenay carrots, potatoes and garlic pair perfectly with roasted halloumi and a Mediterranean orange, oregano and paprika dressing.

It’s zesty, smoky and delicious and the perfect quick and easy gluten free dinner recipe which everyone will love!

I love baking this up as an easy vegetarian summer roast option – it’s basically the vegetarian version of my summer roast chicken recipe.

And it’s completely gluten free without having to use any alternatives or substitutions at all.

roasted halloumi traybake gluten free 5
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Can you roast halloumi?

Usually you’d associate halloumi with being grilled – it’s the perfect BBQ cheese.

It’s often grilled in slices or cubed and used in kebabs.

You can even grate it into burgers or use it like I have in my courgette and halloumi fritters.

Halloumi can be cooked in a multitude of ways, including frying, baking or roasting.

Roasting halloumi is great because you get that delicious salty taste and crispy edges, with that chewy, rubbery interior.

I absolutely love halloumi and eat it with everything but roasting it all in one pan with the vegetables just makes life so much easier.

Plus it saves on the washing up which is why one-pan recipes are always my favourites.

In this recipe I simply roasted the vegetables until almost done, then added the halloumi for the last bit of the roast, so it cooked perfectly.

roasted halloumi traybake gluten free

Is halloumi gluten free?

Yes – halloumi is completely gluten free!

Halloumi is a brined, rubbery cheese, often grilled and eaten on the BBQ.

This delicious cheese originates from Cyprus and it has a high melting point – hence why it’s often eaten grilled.

Halloumi has a lovely salty flavour which goes really well in savoury dishes but also works super well with a touch of sweetness like honey or sweet chilli sauce.

It’s 100% gluten free though does (obviously) contain dairy.

However it’s often made from goat or sheep milk so if your problem is just with cow’s milk it’s worth checking the pack.

roasted halloumi traybake gluten free

What ingredients do I need?

This recipe can be used as a base to add your favourite seasonal vegetables, but this is my ultimate combination.

There’s a full recipe card below, but for the shopping list you’ll need:

  • 225g halloumi
  • 500g potatoes
  • 500g chantenay carrots
  • 6 garlic cloves


  • Juice of half an orange
  • 1 tbsp oregano
  • 1 tsp paprika
  • 2 tbsp olive oil
  • Salt and Pepper

I tend to always use full fat halloumi, but the lighter version works just as well for this recipe.

In this recipe I used Maris Piper potatoes which I think give a lovely texture.

If you can’t source chantenay carrots, you can just cut normal carrots into chunks instead.

Feel free to add any extra vegetables if you like – peppers or aubergines would work well too.

My roasted halloumi traybake recipe

Here it is, my super easy, one-pan dish: roasted halloumi traybake.

Serve it up with a salad and feel free to customise it how you like – these are my favourite vegetables to use though.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

roasted halloumi traybake gluten free
Yield: 2

Roasted Halloumi Traybake

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

This easy one-pan, roasted halloumi traybake is the perfect summer dinner. An easy, 'throw-it-all-in' meal with an orange and herb marinade.


  • 225g halloumi
  • 500g potatoes
  • 500g chantenay carrots
  • 6 garlic cloves

For marinade:

  • Juice of half an orange
  • 1 tbsp oregano
  • 1 tsp paprika
  • 2 tbsp olive oil
  • Salt and Pepper


  1. Preheat the oven to 200'C / Fan 180'C / Gas Mark 4. Peel the potatoes and cut into large chunks (I usually go for halves or quarters, depending how big they are!).
  2. Mix all of the marinade ingredients together in a bowl, stirring until mixed well.
  3. Place the peeled potatoes, chantenay carrots and whole (unpeeled) garlic cloves in a large roasting tin and drizzle over the marinade. Stir well and then place in the oven for 30 minutes.
  4. After 30 minutes, remove from the oven. Chop the halloumi into large chunks and scatter over the top of the vegetables.
  5. Place back in the oven for another 30 minutes. Remove, stir through so that the veg and halloumi is evenly coated in the marinade, then serve. I love to squeeze the mushy garlic from it's skin and smear it over everything - yum!


  • Any leftover veg can be eaten cold the next day in a salad - the halloumi may need reheating as it will go hard.
  • You can stir the veg half way through the bake but be careful that the potato doesn't break up too much if it's stuck on the bottom! If so, it's best to leave it for the full cooking time.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 881Total Fat: 40gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 89mgSodium: 1099mgCarbohydrates: 101gFiber: 15gSugar: 30gProtein: 34g


Want to have a go at some of the other gluten free dinner recipes on the blog?

Give some of these other gluten free meals and sides a try and see what you think!

There are plenty to choose from – here are a couple of easy gluten free dinner ideas to get you going:

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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