Eggplant, Zucchini, Halloumi Bake

From Smitten Kitchen Every Day


3 tbsp olive oil
6 garlic cloves, minced
2 tsp dried oregano, crumbled,
1 lemon (juice & zest)
many grinds of black pepper
2 tsp kosher salt
1 medium zucchini or summer squash (about 14 oz)
1 medium eggplant (about 11 oz)
2 cups grape or cherry tomatoes (about 10 oz)
1 8 oz block of halloumi
Heat the oven to 450 degrees F. Coat two large
baking sheets lightly with olive oil.
In a large bowl, combine 3 tbsp olive oil, the garlic, oregano, zest (not the juice), salt, and pepper.
Cut the zucchini in half lengthwise, then into about 1/2-inch half moons. Cut eggplant in quarters, and then into similar 1/2 inch quarter moons.
Halve the cherry tomatoes.
Cut the halloumi into 1 inch cubes.
Add everything to the marinade, and stir to coat evenly.

 Spread it out on the roasting trays, and roast for 20 minutes on the first side, then flip and roast for 15ish minutes more on the second, until the vegetables are browned in spots and tender.
Drizzle the trays with lemon juice to taste, and scoop onto plates. The lemon juice is crucial - it tastes surprisingly bad without it, and delicious with it.

I like to drizzle some tahini on top, if you have any