Ingredients:

  • 1 large red onion, cut into wedges (approx. 200g / 7 oz)
  • 2 bell peppers (any colour), deseeded and chopped into large chunks (approx. 400g / 14 oz total)
  • 2 zucchini, cut into 1-inch thick rounds (approx. 300g / 10.5 oz)
  • 200g / 7 oz cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 250g / 9 oz halloumi cheese, cut into 1-inch thick slices
  • 3 tablespoons olive oil (plus extra for drizzling)
  • 2 tablespoons lemon juice (from about 1 lemon)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Preheat oven to 200°C (400°F/Gas Mark 6). Toss the red onion, peppers, zucchini, cherry tomatoes, and garlic in a large bowl with 2 tablespoons of olive oil, salt, and pepper.
  2. Spread the vegetables evenly on the baking tray. Roast for 20 minutes.
  3. Remove the tray from the oven and arrange the halloumi slices amongst the vegetables. Drizzle with a little extra olive oil.
  4. Return the tray to the oven and roast for another 10 minutes, or until the halloumi is golden brown and the vegetables are tender.
  5. While the traybake is roasting, whisk together the olive oil, lemon juice, oregano, basil, salt, and pepper in a small bowl or jar.
  6. Once the traybake is ready, drizzle the lemon-herb dressing over the vegetables and halloumi. Garnish with fresh parsley, if desired. Serve immediately.