Ingredients
- 1 large red onion, chopped into bite-sized pieces
- 3 mixed peppers, chopped into bite-sized pieces
- 1 large aubergine, chopped into bite-sized pieces
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- 250g/9oz halloumi cheese, sliced
- small handful fresh basil
- freshly ground sea salt and black pepper
Method
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Preheat the oven to 220C/200C Fan/Gas 7.
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Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender.
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Heat the grill to it's highest setting.
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Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, seasoning each with black pepper and an extra drizzle of olive oil.
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Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown.
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Roughly tear the basil leaves and scatter over the halloumi bake just before serving.
Serves 2 – taken from bbc.co.uk
Crafts and Life 
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