Ingredients:

  • 1 large red onion, cut into wedges
  • 2 bell peppers (different colors), seeded and chopped
  • 2 zucchini, chopped
  • 1 eggplant, chopped
  • 2 cups cherry tomatoes
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 8 ounces halloumi cheese, cut into 1/2-inch thick slices
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss vegetables with garlic, olive oil, oregano, basil, salt, and pepper in a large bowl.
  2. Spread vegetables evenly on the baking tray. Roast for 25 minutes.
  3. Remove tray from oven, arrange halloumi slices amongst vegetables. Return to oven and roast for another 10 minutes, or until vegetables are tender and halloumi is golden brown.
  4. While vegetables roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
  5. Remove quinoa from heat and fluff with a fork. Stir in parsley, mint, and lemon juice. Season with salt and pepper.
  6. Spoon herby quinoa onto plates. Top with roasted vegetables and halloumi. Serve immediately.