2. Cut remaining lemon into thin slices and add to tray. Toss prepared vegetables with 2 tsp dried herbs, 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until golden.
3. Tear halloumi into bite-sized pieces. Scatter over vegetable tray. Change oven mode to grill, return tray for 5-10 minutes, or until halloumi is soft and golden.
4. Rinse and roughly chop lettuce. Make a dressing with 3 tbsp olive oil and 1 1/2 tbsp balsamic vinegar, season with salt and pepper.
5. Dot fresh leaves and sun-dried tomatoes over tray bake, drizzle with dressing and serve.
You can also cook the vegetables over the BBQ if preferred.
Add any toasted nuts or seeds like pine nuts or pepita seeds for added crunch.
red capsicum 1
yellow squash 4
cherry tomatoes 1 punnet
halloumi 1 block
festival lettuce 1/2
sun-dried tomatoes 1 packet
From your pantry:
oil (for cooking+ olive), salt, pepper, dried herbs of choice (rosemary, oregano, Italian herbs work well), balsamic vinegar