Haloumi with olives and baked vegetables

Bake courgette, peppers and eggplant or whatever is in season in this very easy and nutritious salad, and add haloumi for a bit of bite.

Ingredients

3 medium	Courgettes, trimmed (Main)
2	Red peppers, with seeds removed (Main)
1 large	Eggplant, trimmed (Main)
1 drizzle	Olive oil
2	Garlic cloves, finely chopped
250 g	Haloumi cheese, cubed, or swap the haloumi for feta (Main)
1 handful	Fresh herbs, such a basil or parsley to garnish

Directions

1. Heat oven to 210C. Cut all vegetables into large chunks. Place in an oven pan, drizzle with olive oil, season with salt and pepper and toss well.
2. Roast for 20 minutes then remove from the oven. Sprinkle over the garlic, then toss well. Scatter over the cubed haloumi (or swap for feta).
3. Return to the oven and roast for 20 minutes more until golden brown. Serve scattered with fresh herbs, such as parsley or basil.