Mediterranean Roasted Veggie Bowl with Halloumi & Goat Cheese 
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
A nourishing, flavor-packed dish that celebrates vibrant vegetables, creamy cheese, and wholesome grains.

This Mediterranean Roasted Veggie Bowl with Halloumi & Goat Cheese is a colourful, satisfying meal that tastes as good to eat as it looks. A rainbow of oven-roasted eggplant, zucchini, mushrooms, sweet red pepper, onion, and garlic come together on a bed of fluffy bulgur wheat.

​Golden-seared halloumi adds a salty, chewy bite, while creamy crumbled goat cheese and fresh mint take it to the next level.

Drizzled with a bright and zesty dressing, this dish is perfect for a light dinner or a hearty lunch—whether you’re serving it warm or enjoying leftovers cold the next day.

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INGREDIENTS
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For the roasted vegetables:
  • 1 medium eggplant, chopped into bite-sized cubes
  • 1 zucchini, sliced into half moons
  • 1 red bell pepper, cut into chunks
  • 1 red onion, cut into wedges
  • 200g mushrooms, halved or quartered
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

For the grain base:
  • 1 cup bulgur wheat
  • 2 cups boiling water or vegetable broth
  • Pinch of salt

For the toppings:
  • 200g halloumi cheese, sliced
  • 60g goat cheese, crumbled (about ½ cup)
  • Handful of fresh mint leaves, chopped

​For the Lemony Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tsp lemon zest
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • Salt and pepper, to taste

Mediterranean Roasted Veggie Bowl with Halloumi & Goat Cheese 

Recipe Makes: 4 servings
Prep Time: 10–15 minutes
Cook Time: 30–35 minutes
Difficulty: Easy Peasy
This Mediterranean Roasted Veggie Bowl with Halloumi & Goat Cheese is fresh, hearty, and bursting with flavor.
Oven-roasted eggplant, zucchini, peppers, and mushrooms are layered over fluffy bulgur, topped with golden halloumi, creamy goat cheese, fresh mint, and finished with a zesty lemon dressing — the perfect feel-good meal.

INSTRUCTIONS 
  • Roast the Vegetables:
    Preheat your oven to 425°F (220°C). Spread the eggplant, zucchini, red pepper, onion, mushrooms, and minced garlic onto a large baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss to coat. Roast for 25–30 minutes, tossing halfway, until the veggies are golden and tender.
 
  • Cook the Bulgur:
    While the vegetables are roasting, place the bulgur in a large heatproof bowl with a pinch of salt. Pour over 2 cups of boiling water or broth, cover with a lid or plate, and let it steam for 15 minutes. Fluff with a fork before serving.
 
  • Sear the Halloumi:
    Heat a non-stick skillet over medium heat. Add the halloumi slices and cook for 1–2 minutes per side, until golden and crisp.
 
  • Make the Dressing:
    Whisk together olive oil, lemon juice, honey, zest, Dijon mustard, salt, and pepper in a small bowl or jar.
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  • Assemble the Bowls:
    Divide the bulgur between plates or bowls. Top with the roasted vegetables and slices of halloumi. Crumble goat cheese over the top, sprinkle with fresh mint, and drizzle generously with the lemony dressing.

💡 Tips & Variations
  • Swap bulgur for couscous, quinoa, or farro depending on what you have.
  • Add chickpeas or lentils for extra plant-based protein.
  • Not a fan of goat cheese? Try feta instead.