Ingredients:

  • 1 large red onion, cut into wedges
  • 1 red bell pepper, seeded and cut into chunks
  • 1 yellow bell pepper, seeded and cut into chunks
  • 2 zucchini, cut into 1-inch (2.5cm) pieces
  • 1 eggplant, cut into 1-inch (2.5cm) pieces
  • 2 cups cherry tomatoes (400g)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 8 ounces halloumi cheese, sliced into 1/4-inch (6mm) thick slices (225g halloumi)
  • 1 tablespoon olive oil (15ml)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons chopped fresh parsley (30ml chopped fresh parsley)
  • 1 tablespoon chopped fresh mint (15ml chopped fresh mint)
  • 1 teaspoon Dijon mustard (5ml)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper, if desired.
  2. In a large bowl, combine red onion, bell peppers, zucchini, eggplant, cherry tomatoes, and minced garlic. Toss with olive oil, oregano, thyme, salt, and pepper.
  3. Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast for 20 minutes.
  4. While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden brown.
  5. After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Arrange the halloumi slices amongst the vegetables. Return to the oven and roast for another 10-15 minutes, or until the vegetables are tender and slightly caramelized.
  6. While the halloumi and vegetables are finishing up, whisk together the olive oil, lemon juice, parsley, mint, Dijon mustard, minced garlic, salt, and pepper in a small bowl or jar.
  7. Remove the traybake from the oven and drizzle with the lemon-herb dressing. Serve immediately.