Preheat oven to 400°F (200°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces.
In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, pepper, and dried oregano. Spread them in a single layer on a baking sheet.
Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.
While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, remaining olive oil, minced garlic, chopped fresh parsley, chopped fresh mint, salt, and pepper.
Cut the halloumi cheese into 1/4-inch thick slices. Heat a non-stick skillet over medium heat. Cook the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.
In a large serving bowl, combine the roasted vegetables and cooked halloumi.
Pour the lemon-herb dressing over the salad and toss gently to combine. Serve warm or at room temperature.
I found the salad a bit too oily. The halloumi was overcooked, and the vegetables were mushy. Perhaps adjusting the roasting time is needed.
It was good, but not amazing. The halloumi was a little too salty for my taste, and the vegetables could have used a bit more seasoning before roasting.
Easy to make and so flavorful! The roasted vegetables are a real treat. I used a mix of herbs for the dressing, and it turned out great.
